Started with 16 chicken legs that I skinned
Then a liberal coating of Instant Gourmet...
Then each leg got a replacement skin of bacon except for three that got a slice of honey ham instead (out of bacon)...
Fired up the Bradley. Loaded 3 apple pucks (1 hour of smoke) Set the PID for a cabinet temp of 200F and convection off the first hour. Then cabinet temp ramps up to 240F with convection fan on for another 1 1/2 hours (170F IT at largest leg with the fastest Thermapen available...green
)...
After pulling from the smoker I gave them a 10 minute ride under the oven broiler to finish up the bacon...
They were fantastic