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Hickory smoked chicken legs



Using the vortex, . Chicken rubbed with 2 teaspoons smoked paprika, 1 teaspoon salt, 1/2 teaspoons each of garlic granules and freshly ground black pepper.


Sauce 320ml tomato sauce, 1 table spoon soft brown sugar two tablespoons apple cider vinegar, two teaspoons of chilli sauce (as you  prefer) and 1 tablespoon of Dijon mustard, combine in pan  and simmer for 6 to 10 minutes  stirring occasionally until it thickens a bit and is not runny, noting it will thicken a little more as it cools.


Brown all chicken on high direct heat  then move to indirect heat around vortex. Add hickory chips pellets or whatever you are using. I used soaked hickory wood chips or pellets in a pouch or tube depending how I feel. Not vortex is very hot so  well soaked wood chips will smoke fine and not diminish heat much but pouch will likely catch fire,  so once alight move to indirect and let it smoke.


 Lid on kettle and leave for 30 minutes,  Remove lid sauce  over all surfaces of chicken drumsticks and thighs. Put lid back on for another 15 mins, check temp, aim for 75 to 80 degrees, minimum 72 degs c.  Remove and leave to rest for 5 mins, serve  warm or room temp. Reheat little remaining sauce for table.  

Result is juicy tender chicken legs.  It is a winner and always go does well.


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