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Quarters Success

binnesman

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Well the rain hinder the cook had to pull them of a little early so did not get that real crisp skin but the flavor was amazing. Marinated them in olive oil, garlic, rosemary and thyme most of day. Then rubbed them with some killer bee and low smoked them for a hr on the pellet smoker to maximize smoke at 225 then cranked it up to 375 till it poured. All in all they turned out great.
 

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BrianGSDTexoma

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Some good looking chicken. I don't bother with the skin on smoked chicken except wings anymore. Never really turns out that great no matter what I do. Just go for nice juicy chicken.
 

SmokinAl

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Those quarters look fantastic!
Very nicely done!
Al
 

zwiller

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NICE JOB! Congrats on the ride! IMO a pellet grill is PERFECT for poultry where you are essentially replicating a wood fired grill and not low and slow smoking.

I don't bother with the skin on smoked chicken except wings anymore. Never really turns out that great no matter what I do. Just go for nice juicy chicken.
Besides the skin I find low and slow chicken is over smoked. Last chicken I ran I used my gas grill around 350F and foil pouch of pellets (ordered a AMNTS) and was the best chicken I ever made. Skin was crispy and a kiss of smoke flavor. If you like low and slow smoked, dry the skin to touch/pellicle and skin will be bite through like rotisserie.
 

HalfSmoked

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Great looking plate and a nice job of cooking.

Warren
 

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