Smoked Chicken Quarters on the Pellet Grill

posted in: Chicken, Poultry | 2
Smoked Chicken Quarters on the Pellet Grill
Smoked Chicken Quarters on the Pellet Grill

Smoked Chicken Quarters on the Pellet Grill

Smoked Chicken Quarters on the Pellet Grill - Felt good to get back to smokin some yardbird parts!! After hitting my MAK 2 Star hard for a year and a half the igniter decided to bite the dust (GFI kept popping when I turned the MAK on). As always, Katrina at MAK took great care of me and immediately sent out a new igniter. The best part, it was free cause my MAK was still covered by the 2 year warranty. Love MAK's customer service ... doesn't get any better than that!!!!

Nothing fancy but the results were outstanding. Rubbed under/on the skin with roasted garlic extra virgin olive oil and seasoned with a light sprinkling of Fagundes Seasoning and McCormick Montreal Chicken Seasoning. Wrapped in plastic and fridged for 4 hours.

Hickory smoked the chicken quarters for 1 hour at 180ºF before bumping the pit temp to 375ºF. Finished the cook at 375ºF until the internal temperature reached 180ºF. Rested the quarters under a foil tent for 10 minutes before serving.

Served with some fried cabbage, mushrooms, and red onions, a side of green salad, and half an avocado.

Hickory Smoked Quarters
Hickory Smoked Quarters
Rested Chicken Quarters
Rested Chicken Quarters

2 Responses

  1. Tim
    | Reply

    Hey there.. Do you feel that you get enough “smoke flavor” with the pellet cooking? I feel I’m always wanting more smoke on it.. Do you have a cure? What do you think of adding a sealer?

    • smokerpete
      | Reply

      Enough “smoke flavor” is a topic that will always be discussed about pellet smoker-grills and is subjective. If you’re a ‘smoke eater’ and are used to the heavy smoke flavors from a wood burning grill, charcoal or electric smoking wet wood chips, or something like a Bradley smoker then you’ll find that a pellet smoker-grill may not provide you with enough smoke flavor. With a pellet smoker-grill you will get a milder, cleaner smoke flavor. There are a few accessories like A-MAZE-N Pellet smoker that allow you to supplement your amount of smoke. But I for one have not seen a need to use one.

      Bear in mind that not all pellet smoker-grills are created equal and some produce more clean blue smoke than others. As an example, a MAK 1 and/or 2 Star produces massive amounts of smoke from the smoke setting to the 250ºF+ setting. The best way to infuse smoke flavor is to smoke your protein for something like 45 minutes to 2 hours before increasing the pit temperature to 325ºF+ to finish off the cook.

      Unfortunately I do not know what you mean by “What do you think of adding a sealer?”. Not sure what you mean by sealer.

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