It’s not surprising that smoked chicken legs are a fan-favorite comfort food for smoking enthusiasts almost everywhere. Today, I’ll show you a super easy way to prepare your favorite poultry part without the messy splatters. The juicy meats and the crispy skin simply spell out deliciousness with aroma you simply couldn’t resist.
1teaspoonbouillon powder(you may replace with salt)
Instructions
Prepare the chicken legs: Remove chicken legs from packaging and place on a rack, in a single layer, over baking sheet.
Refrigerate: Let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. You can omit this part and proceed with the spices, if in a rush.
Preheat: When ready to Smoke, preheat smoker to 250 Degrees F, using wood of choice
Season the chicken legs: Place the chicken in a large bowl, with all the spices, and then drizzle with oil.
Placement: You can place chicken legs directly on the smoker crates or on a wing chicken rack.
Cover and cook: Cover the smoker and Smoke the chicken legs for about 90 minutes and then move the chicken around for even cooking. Part of the smoker is hotter than other parts. Use your best judgement.
Check the temperature: Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), not touching the bone, about 30 more minutes.
Remove and Baste: When the chicken is done, remove from the smoker and immediately baste it with desired barbecue sauce.
Notes
Indirect heat makes sure that your meat cooks evenly without one side burning.
Pellet grilling also infuses the flavor of the wood chips in the meat. (Apple, peach, and cherry are popular for chicken meats but feel free to mix and match.)
Charcoal Grill smoking takes longer but it helps to make the meat super tender but could also lead to burns.
If you’re a first-time user of these Electric smokers, I suggest seasoning your grill with cooking oil. This prevents any residue from the manufacturing to stick to your food.