Smoked Chicken Legs

It’s not surprising that Smoked Chicken Legs are a fan-favorite comfort food for smoking enthusiasts almost everywhere. Today, I’ll show you a super-easy way to prepare your favorite poultry part without the messy splatters. The juicy meats and the crispy skin simply spell out deliciousness with aroma you simply couldn’t resist.

Ever since I was a child, I’ve always loved chicken whether it’s cooked with sauce or simply fried. No wonder my son loves it too. I played around with different spices to perfectly match the natural taste of the chicken meat and the smoky flavor. Now, my hubby loves this simply as is – while my son enjoys it with a bit of barbecue sauce!

One of my favorite ways to cook this is meat is through smoking. Why? Well to tell you frankly, I like the smoky aroma and flavor that goes down to the bone. It’s also one of the easiest ways to make a fall-off-the-bone meal! I know you love those too!

How to Tell if your Chicken is Fresh?

To be honest with you, I’m absolutely terrified of having bad meats especially with how fast it makes you sick. That’s why I have this four-point checklist to tell if my chicken cuts are fresh. Of course, I’ll share these with you:

• Check the color of the flesh: If it’s pink and has a lively color, it’s most probably fresh. I try to avoid grayish or dull-colored chicken because it’s a sign that it’s probably days old.
• Give it a light press: Fresh meats, in general, are plump and springy. Give it a little press using one finger, it should immediately go back to its original shape; if not, skip those.
• Smell it: Can you tell its freshness even with your eyes closed? Oh yeah you can! Avoid chicken legs with bad odors because it’s a sign of decomposition.
• Check the texture: A slimy film is a sign of further decomposition; I’ll avoid that at all cost!
• Watch out for blood marks: Contrary to what you probably think, blood marks aren’t signs of freshness. It’s a sign of multiple freezing and thawing. Blood also spreads bacteria easily!

Now that you know how to pick fresh chicken drumsticks, it’s time to set up the right grill!

Recipe Ingredients

It’s amazing how this lip-smacking dish uses only the simplest ingredients. It just goes to show that the smoking method really gives you a more specified flavor for your dish. Here’s everything you need for this recipe.

1. Chicken legs – Juicy drumsticks that are packed with meaty flavors. It’s an iconic poultry cut!
2. Italian seasoning – An ensemble of dried herbs that brings out true Mediterranean flavors for your dish. Check out my simple recipe for this ingredient here.
3. Salt – A basic ingredient that intensifies all other flavors. it’s also used for preserving, brining, or simply as a light garnish.
4. Onion powder – this dried seasoning distributes the rich onion flavor evenly throughout the meat. Using it in a brine gives the fish a sweet and aromatic internal flavor
5. Garlic powder – A pungent ingredient that adds an earthy and aromatic tone to the whole dish.
6. Smoked paprika – has a pungent taste because of its pepper origins, also with a hint of sweetness from bell peppers.
7. White pepper – A milder spice that has a less complex flavor than its counterpart. It still gives you a kick of heat, I’ll give you that.
8. Cayenne Pepper – don’t get too crazy on the cayenne pepper or you’ll burn your tongue.
9. Bullion Powder – A concentrated powder that’s filled with delicious stocky flavor!

Which Smoker to Use

There are a lot of smoking methods you can use to prepare for this type of meat. Personally, I think that there’s no one specific way to perfectly smoke chicken legs. I prefer mixing and matching different methods and flavors to get the best meaty taste.

So here are some of my preferred techniques for this recipe:

My Choice: The Pellet Smoker

Pros

• Distinct Flavor – Although it takes longer to smoke the meat in with a pellet smoker, you’ll surely taste its distinct flavor.
• Flavored Wood Chips – Pellets mainly use compressed and flavored wood chips to smoke the meat in a closed chamber.
• Indirect Heat – This uses indirect heat which means that the heat source is distant from the meat.

Con

• One unit of a smoker can be too bulky – especially if you live in a studio or apartment

Although it takes longer to smoke the meat in with a pellet smoker, you’ll surely taste its distinct flavor. Pellets mainly use compressed and flavored wood chips to smoke the meat in a closed chamber. This uses indirect heat which means that the heat source is distant from the meat.

How to use it?

• Pre-smoke: Preheat the grill until the wood chips start producing smoke.
• Placement: Place the legs in a rack indirect to the heat source. This will make sure that your meat will cook evenly without one side burning.
• Add the moisture: Add a pan with half a cup of water to the smoking chamber to prevent it from drying out.
• Trap the heat: Close the lid to trap the heat and smoke we need for cooking the poultry

This method also infuses the flavor of the wood chips in the meat. (Apple, peach, and cherry are popular for chicken meats but feel free to mix and match.)

Verdict: By far, this is the easiest way to smoke. It automatically feeds the heater with pellets and fans the heat around the chamber. No need for the dirty work, just check the meat from time to time!👍

I, myself, use a Traeger Pellet Smoker because it’s one of the most versatile cookers on the market.

Charcoal Grill

Pros

• Compact Unit – Its small size makes it truly convenient
• No Electricity – No need to plug it for electricity so you can enjoy your smoked prime ribs even when you’re in the great outdoors.
• Low Cost – It’s a low cost makes it really affordable. and it’s waaay easier to clean!

Con

• Direct Heat – although technically it’s indirect. the heat source is in the same chamber as the legs. this can lead to roasting rather than smoking which burns one side of the chicken.

A simple compact charcoal grill can also be used for smoking.  This is the perfect smoker for you if you don’t have much space in your backyard. I’d be careful about using this tho. aside from the hot coals, you’re using to cook the meat, it’s also super easy to stain your shirt with soot.

This smoking method uses charcoal which cooks the meat with low but direct heat. Flavored wood can also be used for this method to infuse a smoky aroma to the meat’s core.

Barbecuing vs Smoking: The difference between barbecuing and smoking is that smoking uses slow and indirect heat so that all sides cook perfectly.

How to use your charcoal grill as a smoker?

• Heat the grill: Place the hot charcoals on one extreme side of the grill.
• Catch the juices: Add a tin catch just below the grill so you can catch any juices that drip off.
• Placement: Place the drumsticks on the other side of the grill farthest from the coals and the water pan beside it.
• Trap the heat: Close the lid to start the smoking process

This cooking process takes longer but it helps to make the meat super tender but could also lead to burns.

Verdict: I like using this method tho because it’s the most convenient. I don’t need a bulky unit in my backyard. 👍 All I have to do is take my favorite wood flavor and use it along with charcoal.

Electric Smoker

Pros

• No Direct Heat – We won’t be using an open fire for this smoker. it’s woodchips and some heating rods.
• It’s Own Thermometer – It has a built-in thermometer to tell the temperature inside the smoker.

Cons

• Longer Smoking Time – It cooks longer and slower because of the low maximum temperature.
• Electric Consumption – I think you should expect a higher electric bill when using this smoker.
• Tastes Different – Without the authentic smoke from a burning woodchip, you’ll sense a light difference in the taste. Also, if you don’t preheat the smoker. you’d probably taste a bit of plastic from the manufacturing in your dish.

Electric smokers use wood chips to produce smoke via heating rods to produce the smoke. It also uses convection to heat food which gives the food a different flavor due to the lack of fire. The parts are generally similar to a bullet smoker with the wood tray substituting the fire chamber.

How to use it?

• Pre-smoke: Preheat the unit with the woodchips of your choice.
• Keep the moisture: Once it reaches the desired temperature, place the water pan inside the lowest space inside the unit.
• Placement and cooking: Place the chicken meat on the racks and close the lid or door.

NOTE: If you’re a first-time user of this type of smoker, I suggest seasoning your grill with cooking oil. This prevents any residue from the manufacturing to stick to your food.

Verdict: Electric grills tend to cook at a lower temperature which means they would cook longer. I like this method as well because it’s so easy to navigate!

Tips and Tricks

• How to get chicken skin crispy? I know, I love the mouthwatering crunch of chicken too. the trick here is to render the fat under the skin before seasoning. Boil the chicken legs for about 5 minutes to get rid of the fat before putting on the seasoning.
• Do not Baste! Although this is a common practice in smoking to keep meats moist, over moisture makes the chicken rubbery.
• Prepare a foil tent: Worried that you might overcook one side? Prepare foil tent, and cover the part where you feel like it’s burning. This redistributes the heat so that the heat doesn’t directly affect the dish.

How Long does it Take to Smoke Chicken Drumsticks?

Oh! just can’t wait to bite into these juicy smoked chicken legs. So, how long do I have to wait for it to perfectly cook? At 250 F, it should only take about 30 minutes but just to be sure, use a meat thermometer.

The long wait ends once it reaches an internal temperature of 165 F.

What Goes with Smoked Chicken?

This is a flavor-packed chicken recipe which uses different spices. So, you might ask “what can I pair with this?” I got you covered! I have my top picks on what goes well with the smoky taste of this recipe:

• Of course, Giblet Gravy goes well with the juicy meats of this recipe. it’s a great pair especially if you like a creamy texture for your crispy chicken skin.
• Make your homemade BBQ Sauce you can serve as a dip or brush it all over each piece. My hubby goes head over heels for this combo.
• Give your plate a side of Rosemary Roasted Potatoes for an easy flavorful dinner!
• A popular dip that absolutely works for me is this Blue Cheese Dressing. This is super convenient because it balances out any overpowering spice.

More Ways to Cook Chicken

• Instant Pot Whole Chicken
• Sweet Sticky Spicy Chicken
• Southern Fried Chicken
• Baked Chicken Legs

How to Smoke Chicken Legs?

Prepping the Chicken for Smoking 

• Prepare the chicken legs: Remove chicken legs from packaging and place them on a rack, in a single layer, over a baking sheet.
• Refrigerate:  Let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. You can omit this part and proceed with the spices, if in a rush.
• Preheat: When ready to Smoke, preheat smoker to 250 Degrees F, using wood of choice. 

Season the Chicken

• Mix all the seasonings: Place the chicken in a large bowl, with all the spices, and then drizzle with oil.
• Placement: You can place chicken legs directly on the smoker crates or on a wing chicken rack.
• Cover and cook: Cover the smoker and Smoke the chicken legs for about 90 minutes and then move the chicken around for even cooking. Part of the smoker is hotter than other parts. Use your best judgment. 

Finishing Touches

• Check the Temperature: Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), not touching the bone, about 30 more minutes.
• Remove and Baste: When the chicken is done, remove from the smoker and immediately baste it with desired barbecue sauce.