Love your method. I was looking for videos on how to smoke leg quarters since I'll be smoking leg quarters for the 4th of July tomorrow. This the best method I've seen for smoking leg quarters especially if you are smoking many leg quarters and there's not of enough space on the grill like in my situation. I'm glad I found this video and planning on using this method. Thanks, you picked up a new subscriber. Your smoked chicken leg quarters looks delicious too. I hope mine come out the same.
I basically do a rotation from bottom to top and move them close and then away from the fire to make sure the heat and color is even on all the pieces. I don't really have a set number of times that I flip it. Thanks for watching. 😁
Thank you. When both vents are wide open it will run at about 325-350. I didn't use a thermometer on the grill this time because it wasn't much room. Let me know if you have any other questions.
Nice cook bruh! Just found your channel today.Already subbed and i just happened to have leg quarters dry brining from this morning lol.So i will follow your techiniques as i have a weber kettle!Let you know the results 👊🏾
Holy shit MF. I got the SMALL Weber, so tonight I’m just gonna straight up grill them. Marinaded in mustard, pepper, Himalayan salt, ranch, and onion powder . But SOON I’ll get a BIG Weber.
New subscriber here! I will be cooking mine on a Weber 22" also, would there be enough charcoal left if I wanted to cook 5 leg quarters at a time instead of 10 all at once? Great video and I am looking forward to watching more of yours! I am going to check out the southern green beans next.
Apologies for the late response. Messed around and got sick. Normally I use about the same amount of charcoal and have about third of the charcoal left at the end of the cook. Just remember to close the intake and exhaust at the end of the cook to stop the fire from burning.
Looking good my question is did you wait until there was clean smoke before you put the quarters on? The reason I ask is when I use wood the wood burns not giving clean smoke it I don't use wood then I get clean smoke right away. Thank You
When I close the top it is always initially white but settles down to a clear blue pretty quickly. This even happens when I use my stick burner. Typically if you are having problems with not getting clean smoke it is a result of a few things 1) The wood is not dry enough. You can test your wood's moisture content by using a moisture meter. Anything under 20% is good to go (don't soak the wood in water because it requires the fire's energy to drive the moisture off before it can combust). 2) The pieces you are using are too big. You want to match your wood to your fire. I would recommend using/cutting your wood into chunks if you are not sure of the moisture content. 3) Not enough airflow. I normally leave the bottom open on my cooks and control the temperature with my exhausts if I needed, higher winds require less airflow since the wind is stagnant. I hope that answers your question. Let me know if you need anything else. Thanks for watching.
Need to cook around 50 pounds. I have a WSM 18 and 2 21 inch kettles. Do you recommend using the WSM with no water pan and sear at the end on direct coals. If I do the kettle, how many will fit and how long would it take to cook that many? Thanks!
You can get about 15 lbs. without issue on each Kettle cooking indirect. I would then put 10 lbs. on each rack in the WSM and use the water pan to help regulate the temperature. Hope that helps!
hey Uncle bird got a question for you I got a lot of cut up tree wood that has not been seasoned but just sitting around in my backyard is it okay to cook barbecue with that and add hickory wood to it or close or should I not barbecue with it
It depends. What kind of wood is it? You want to make sure you're using wood from fruit or nut-bearing trees. If you are not sure of the species I wouldn't risk it, especially with the price of meat nowadays 🤣 just use it in a firepit until you have a way of determining what it is.
