Dark meat poultry is among the meats tailor-made for grilling and smoking because it contains more fat than white poultry and thus retains its moisture during the hot cooking process. However, smoking dark meat poultry -- which takes several hours -- requires a few additional steps to prevent the meat from drying out. Patiently following these steps -- and adhering to the slow, and deliberate cooking method smoking requires -- produces some of the most flavorful, moist poultry attainable through any cooking method.
Brining the Poultry
Step 1
Dump the gallon of water, salt, sugar and soy sauce in the plastic container and stir the mixture until all granules dissolve. This forms the brine solution.
Step 2
Place all of poultry in the brine solution, seal the lid and refrigerate the container for at least six hours prior to smoking time. This forms a protective moisture barrier on the poultry.
Step 3
Mix all wood chips together in the large plastic bowl, and fill the vessel with enough water to cover or float all of the chips. Let the chips soak for at least an hour prior to smoking time.
Smoking the Poultry
Step 1
Open all grill and/or firebox vents wide for maximum air flow, and open all grill lids or firebox hatches. Remove and set aside the cooking grate.
Step 2
Build a small charcoal fire, using a chimney starter or electric starter according to the manufacturer's recommendations. Use about five or six handfuls of natural lump charcoal. If using a barrel grill, dump the lit coals into the offset firebox. If using a kettle grill, dump the lit coals in a half-moon shaped pile atop the charcoal grate and up against one side of the grill.
Step 3
Place the foil roasting pan inside the main grilling chamber of the barrel grill, and then place the cooking grate back into position. If you're using a kettle grill, place the foil roasting pan on the coal-free side of the charcoal grate next to the lit pile of coals, and place the cooking grate back into position.
Step 4
Remove two handfuls of soaked wood chips from the water, and toss them directly atop the lit coals. Close all grill lids and hatches.
Step 5
Monitor the internal grill temperature for about 20 minutes, adjusting the vents until reaching a consistent smoking temperature of between 250 and 300 degrees Fahrenheit.
Step 6
Smoke at this temperature for between five and six hours, adding a handful of charcoal to the coals every hour and two handfuls of wood chips every 30 minutes.
Tips and Warnings
- Ensure all poultry reaches an internal temperature of 170 degrees Fahrenheit before serving. Use natural lump charcoal -- made from actual hardwood chunks -- as this catches fire faster and produces smokier flavor than briquettes. Don't skip the wood chip soak. Wet wood produces more smoke, which imparts more flavor.
- Never handle hot grill lids, handles or vents without wearing protective grilling mitts or gloves.
Things You'll Need
- 1 gallon water
- 3/4 cup salt
- 3/4 cup sugar
- 1/2 cup soy sauce
- 2 gallon plastic container or bucket with sealing lid
- 8 chicken legs or thighs
- or
- 4 turkey legs
- 180 cubic inches hickory chips
- 60 cubic inches apple wood chips
- Large plastic bowl or bucket
- Barrel-style charcoal grill with side firebox
- or
- Kettle-style charcoal grill
- Large bag natural lump charcoal
- Charcoal chimney starter or electric starter
- Foil roasting pan
References
- Barbecue Bible: The Art of Smoking
- "BBQ USA," Steven Raichlen; 2003
- Weber: Charcoal Grill Owner's Guide and Recipes
- Chargriller: Side Firebox Owner's Manual
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