I was having smoking withdrawals so I decided to check out my local SaveMart for something to smoke. Ran across some fresh Foster Farms Chicken Leg Quarters for $4. Figured it was too good to pass up!
For my impromptu smoke I rubbed some EVOO and Johnny’s Garlic Spread. Preheated OBS to 250º, vent wide open, and used 2 hours of 2-1 smoke using Special Blend/Apple mix.
3 hours later, I pulled the leg quarters when thigh IT hit 180º and rested in foil for 20 minutes while I fixed the rest of the meal. OBS never did get back to 250º. Hovered around 235-240º. I need to get off my a** and install that second heating element.
Quick and dirty … Made a little Chicken & Garlic Rice-a-Roni and salad. The $$shot …
I think I’m starting to become a ‘smoke eater’ cause the chicken turned out scrumptious but it was a little mild in the smoke department. I know some smokers swear by hickory on just about everything but I have yet to use it much on anything. How does hickory work on chicken?
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