2011年10月24日 · As Ross said you really have 2 choices for poultry, either low & slow (225-250), then hot at the end (350) for a few minutes or 325 the whole way. I've done it both ways & the results are very similar. The chicken is juicy with crispy skin. A little olive oil rubbed on before smoking also helps.

2019年11月27日 · smoked chicken drumsticks this past sunday for football games half were injected with butter honey and hot sauce ! crisped them in the broilier ! they turned out great ! Attachments jhj.jpg

2018年11月28日 · Ive got a family package of Drumsticks im planning to Smoke on my Camp Chef Pro Pellet smoker. Thoughts on brining or not overnight? Was gonna use a basic salt/ brown sugar/alspice type brine. Thanks!

2011年6月3日 · So lets get started, I rubbed down about 15 or so drumsticks with my basic rub, placed them on the smoker and salted the skin with some (coarse) kosher salt, went a bit heavy on the salt. After 2 hours on the smoker @ 225° - 250°, I sampled my first Drumstick, WOW, it was delightful, the skin had crisped up nicely, mostly all of the fat had ...

2012年9月2日 · My plan is to put the Tri-Tip on before 9am. After Church at 12 come home and put the Chicken Legs and the Chicken Breasts on from 1230-330. Tri-Tip should be done by 2pm. I'm looking for everything to be Well Done. It's my Wifes B-Day and she likes Well Done. I have a Analog Meat Probe, but not a Digital Meat Probe. Should work good enough ...

2024年3月2日 · Agree with jcam222 completely. At 225*, or even 250* cooking temps, the skin on chicken comes out rubbery and soft...not appetizing at all.

2012年11月1日 · So I decided I want to try a cured turkey .So I figured i would practice on some chicken drumsticks ..I made a variation of pop's brine , basically the same I always use use plus the # 1 curing salt .. I just made sure my proportions where spot on.... about 3 hrs on the smoke ...Also did a small rack of beef ribs too ..

2015年3月19日 · I managed to get in a little smoke time this morning. Smoked 14 chicken drumsticks (rubbed with a little garlic powder, paprika, onion powder and salt) and used this nifty leg & wing rack I picked up at Lowe's. Kept the smoker at 275-300 degrees F and about 1 1/2 hours later I pulled them at 175...

2015年7月11日 · Because of this difference, if you read any of the Chicken/Turkey threads you will find they recommend Smoking/Cooking your Poultry until the Internal Temperature (IT), measured with an Accurate Thermometer, reads 165°F in the thickest portion of the Breast and 175-180°F in the thiickest meat of the Thigh.

2016年11月7日 · First of all there is no need to soak the chips in water. Second, you need to get the smoker up to around 325 to get crispy skin.