New to smoking. Drum stick recommendations?

[cdav1313]

Hello, I just recently purchased a Traeger model TFB88PZB. I am an utter novice and completely green when it comes to using it. Trying to teach myself with internet help. So far, I only slow cooked a pork loin using rub and following a recipe I read on Traeger's website (it came out fantastic).

Anyways, I purchased 10lb of chicken drum sticks yesterday and they are currently marinating in some kind of orange/chipolte marinade. Anybody have any step-by-step (because I'm slow-witted) ideas on how to cook them on Saturday morning?

 

[chef jimmyj]

This Post from Disco will help. He uses a Pellet Grill. There is a Video too. Contact him if you have questions. Click his Avatar, click, Start Conversation and your off. Disco is a top contributor and a super friendly guy...JJ

https://www.smokingmeatforums.com/threads/mexican-drumstick-lollipops.269967/#post-1769212

 

[jac63]

I coat them with a light coat of olive oil and fairly liberally coat with a dry rub. Place in smoker at 350* for about an hour (make sure IT hits 165) then lightly coat with bourbon sauce and give them another 5-10 minutes for the sauce to get sticky. Pretty much exactly the way I do wings, just adjust the time for the less meaty wings. Done in a Pit Boss pellet smoker and I often let the IT get to 175* and can't see that it hurts the end result at all.


I have done the longer low temp then crank the heat to crisp and just don't see enough difference to justify the extra step. Your tastes may prefer one or the other, try both ways nothing to lose both ways are good.