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I picked up some chicken legs today am going to soak then over night. I have never smoked legs before how long and at what temp do I smoke them? Thanks for any info.
I did a batch just this last weekend....marinaded in Whickers and Texas Pete for about 4 hours. Built a fire in the Kettle on one side, seared all around, then stacked on the opposite side. Dropped a chunk of pecan on the coals, closed the lid vent to about 3/4, and let go for about two hours. You can put them back over the coals at the end to crisp up the skin....done all the way through, moist, smokey and a little spicy. Good stuff