Turkey legs are a favorite carnival or fair food in the southeast and my daughter is a big fan of them. Last time she was home she asked if I'd do some for her next visit. So, when the grocery store finally had some in the meat case, I bought some and took a stab:
First, I set the old Traeger up to "smoke". Here's the "Outofcontroller" and it is sort of behaving itself in the picture. When I turn my back it will bounce temps all over the place. It is the exact opposite of the "lock on and maintain perfectly" controller on my Memphis.
It does produce smoke, though, just like it says on the dial, and here are the groceries at about half way though:
I sprinkled them with Obie-Q's sweet rub and some Smokin Guns Hot. Spritzed the skin with I can't believe Its Not Butter. Smoked for one hour then kicked it up to 225 setting which is sort of 250 depending on what you believe. Cooked for two more hours on 225 setting until I let the pellet hopper run empty because I wasn't paying attention.
The Maverick said the IT was 170'ish so my pellet run-out was perfectly timed
Results were quite good, actually. Nice flavors and moisture. The skin was fairly tender for a low and slow cook but I think I'll go ahead and remove it next time. The dark color isn't char, its the combo of the rubs and the smoke, I think.
Hub
