how to smoke turkey legs

Smoke foods are always delicous, may it be meat, fish or veggies. There are some easy and difficult ways to smoke foods.

I now uses an upright smoker (Webber). Before getting the smoker, I would have to dig a 9-12 inch deep pit. This pit was about 3 feet by 3 feet. And this is where I would create my smoke, fence it and hang my meat or rest it on a wire mesh. This is a longer process but I think more fun.

Ingredients:

  • 10 medium Turkey legs
  • 4 pints of water
  • 6 tablespoon of salt
  • 3-4 lbs coals (wood coals are the more superior)
  • 4 medium size smoker's wood (maple, misquit, oak etc.)
  • 1 upright smoker
  • IF YOU ARE USING THE OLD WAY YOU WILL NEED MORE COALS AND WOOD
  • Soak the wood in water until you're ready to smoke the legs

Preperation:

Wash legs and add salt, water and legs into a bowl and stir to desolve the salt.

Place this mix into the fridge for 2 days then discard the water. Place it back into the fridge if it's not ready. It's best to salt your legs 2 days before smoking.

Prepare the smoker as per it's maker's directions. When the coals are red hot, add 2 pieces of wood. Add your legs on the tray provided by the smoker. Do 5 legs at a time in this case.

Cover the smoker and allow it to work for 5 hrs at 240-250 degrees. Adjust the vent to regulate the heat. Add coals and wood as needed.

After 5 hrs, remove the legs from the smoker and let it sit for 20 minutes.

EAT ALONE OR WITH VEGETABLE GARLIC RICE OR CURRY RICE

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