Smoked Chicken Legs on a Weber Smokey Mountain

Smoked Chicken Legs on a Weber Smokey Mountain.
These turn out so juicy every time.
I used Meat Mitch Rub for the seasoning and a mixture of the naked sauce and their Char Bar Table sauce, I just cut it down with a a little butter.
Hydration:
2 x Beers
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[@michaelh1621]

From Michigan….great video, very entertaining and useful. I cook on the 18 inch WSM and love it. They hold the temp extremely well.

[@SchueysBBQ]

Thanks @michaelh1621 they are awesome machines, I have 3 of them, two 18" and one 22"

[@howstrangethesound]

2 minutes in and subscribed. Someone that speaks my language! Legend

[@RumandCook]

"A 2 beer cook". Love it!

[@SchueysBBQ]

Thanks Rum and Cook the beer timer never fails HaHa 🍻

[@pwread]

Just discovered you...from Texas. Your set is amazing. Your delivery is on point. Your comedic timing is perfect. And your smoking skills top notch. Here in TX, we just call these quarters, or leg quarters. Looking forward to more of your vids. Cheers!

[@SchueysBBQ]

Thanks for watching Let's Smoke, glad you enjoyed it. I cannot get a better compliment than from someone who lives where low and slow BBQ is king, so thank you very much for the nice words mate, really appreciated. Cheers 🍻

[@petergoodwin2465]

I've done some a few times but this is the best. I'll be glazing them always now. Very nice mate.

[@dwightpage965]

Good vid mate... I've got a 18" wsm so will b giving these a go.. Top job as usual keep up the good work..

[@SchueysBBQ]

Thanks Dwight Page aweome, let me know how you go 🍻

[@bawonnurhidayat7873]

Will be next level maryland chiken, thanks legend🍻🍻🍻

[@SchueysBBQ]

Thanks Bawon Nurhidayat cheers mate 🍻

[@lukebenji4228]

I could visualise myself devouring that bird . Delicious Schuey. Ps would love to see a pork knuckle cook cheers mate

[@SchueysBBQ]

HaHa yeah it was pretty tasty Luke Beange I have a pork knuckle recipe I'm doing soon as I want it out before Oktoberfest mate, so hold on tight🍻

[@kevinbreaux6769]

One question brother, where u from ? You are killing it with vivids! Subbed

[@SchueysBBQ]

Thanks Kevin Breaux I really appreciate the support, cheers mate. I'm from Melbourne, Australia mate.

[@NungaxRum]

Another cracking Vid 🔥

[@SchueysBBQ]

Hey allan koncz, cheers for the ongoing support mate, very much appreciated 🍻

[@NungaxRum]

@@SchueysBBQ All good mate. Thanks for teaching me a thing or 2 about BBQ

[@guythecookingsam2588]

WOMP!

[@gerdsfargen6687]

Papa oo maow maow!

[@absoz]

Damnit schuey, it’s nearly midnight and I wanna go cook some now… looks tasty as

[@SchueysBBQ]

Sorry not sorry mate, Haha thanks Andrew BS 🍻

[@gshort72]

If cooking for a larger group do you make any adjustments if you're putting quarters on both the upper and lower grate?

[@SchueysBBQ]

All I do is if really throwing a lot of extra meat in, start the heat around 40c higher than I want @gshort72, as the extra meat will drop the temp dow and it will take a long time to adjust.

[@Travvybob]

Lucky I accidentally picked up a box of Marylands last week instead of wings ay haha now I know what recipe to try

[@SchueysBBQ]

HaHa Travis Stuart, must be pot luck mate. Good luck with the cook 🍻

[@toddfraser8818]

That looks great... and I'm keen to try it!. I've only got a kettle, how do you recommend i recreate the effect if the deflector plate?

[@SchueysBBQ]

Thanks Todd Fraser If I was cooking this on one of my kettles and wanted to recreate the indirect cooking but also get the fat dripping down onto something hot, I'd use a JG BBQ offset plate mate. They absorb the heat and will give the same outcome. If you cannot get your hands on one, simply using the snake method mate but you won't be getting any chicken fat smoky flavour but you can still add smoking wood. Hope that helps.

[@toddfraser8818]

@@SchueysBBQ thanks champ

[@SchueysBBQ]

@@toddfraser8818 my pleasure mate

[@adamreid7247]

Awesome cook mate. Do you ever get pink meat from the smoke?

[@SchueysBBQ]

Hey Adam Reid, yeah when I smoke at lower temps it can create that pink smoke ring we get in meats that need hours to render down the fat. It's not really visible in a hot and fast cook like this.. 🍻

[@adamreid7247]

@@SchueysBBQ thanks mate. I’m keen to try this one.