Modern cooking — a rant.

[Jar944]

Thanks guys (I presume). We don't have the big smokers you have, just a table top/portable pellet smoker, a Louisiana brand. It does have temperature control and a meat probe. We have done chicken legs but the skin was rubbery so we have to work on that. Bacon wrapped, cream cheese stuffed, pork tenderloin is to die for. Cooked at around 200F to 225F for a few hours. Ground turkey rolled up in bacon (looks like a cinnamon roll) is pretty good too. It also grills steaks nicely when the temperature is run up over 400F. We are leaving the propane barbecue at home these days when we take the RV trailer camping and only bring the pellet smoker. Does well for the two of us but can cook enough for 4 or more if we need to.

Pete

If you want crispy skin on the chicken you can grill after smoking or just raise the temperature of the smoker for the last third of the cooking time. My favorite way to make chicken wings/legs is by smoking with a spicy creole dry rub seasoning. Hard to get wrong.