Marinaded Fresh Foster Farms Chicken Drumsticks using Mr Yoshida’s Marinade & Cooking Sauce, Grill Masters Montreal Chicken Seasoning and the Marinade Express. For superior results I pierced the skins of the drumsticks to allow the vacuum and marinade to penetrate.
Used 2 cups of Mr Yoshida’s and an ample amount of Montreal Chicken Seasoning to the drumsticks prior to vacuuming the drum. Tumbled the chicken drumsticks for 30 minutes before allowing them to rest in the refrigerator for 4 hours.
Stainless Steel Leg and Wing Racks are great tools but the smaller drumsticks can’t be held and need to be placed on top. Preheated the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 180ºF using Hickory wood BBQ pellets and smoked the drumsticks for an hour.
After an hour of Hickory smoke, increased the temperature to 325ºF until the Internal Temperature of the drumsticks reached 180ºF. Maintaining detailed logs of your cooks is very important when estimating times but it’s important to always cook to Internal Temperatures using the MAK built-in food probes and the Thermapen – Instant Read Thermometer.
Rested the Hickory smoked Chicken Drumsticks under a foil tent for 20 minutes before serving. Enjoyed a simple yet delectable chicken drumstick meal served with a side of french fries, garlic bread, and green salad …
Bo Persson
Use the pan underneath filled with water the surface on chicken become very crispy