Chicken drums

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Last night I tried to grill some chicken drums. Not wanting to burn them I put them on low. After 45 mins the skin was beginning to turn black but the inside was still way too pink. I've never had much luck cooking chicken on the grill for this reason - the heat kills the skin and it takes time to cook through.

I'll tell you how I make great chicken - be it legs, wings, breasts, whole, whatever - is I configure my vertical smoker without the water pan and cook the chicken at 225-250 about 18 inches from the coals with mesquite. They take a couple of hours to cook, but you get great skin, properly cooked with a beautiful smoke ring, and oh so good.

If you guys can help me with some tips on grilling it would be beneficial.

Posted: Fri Jun 24, 2005 12:05 am

I agree with you on plain grilling chicken.. I can be a pain... What ive done is pullled off the skin ( wrong I know ) and toss the chicken in some olive oil and youre favorite herbs and spices.. It turns out great...
I've even done chicken this way with the skin on and it also works ok , but keep the heat , wether gas or coals low....

Posted: Wed Jul 20, 2005 10:50 pm

I've had great luck doing chicken on the grill - skin on bone in. Keep the heat as low as possible and if still too hot leave one burner on or move the chicken up a level on your racks. (I have three grills on mine). Check frequently and turn often - comes out great. I'm usually parked in a chair by the grill while cooking. Get a paper or magazine and have a read or shoot the shit with company around the table on the deck.

Move the chicken around the grill to even out the hot spots.

I used to burn the crap out of it but that was because I didn't pay attention as frequently as required.

Rotiserie chicken is great too - but make sure you have a spare tank - FULL!

Beer can chicken is also another great way to do whole birds. Quicker than rotisserie and just as flavourful if not more so depending upon what spices are put in the beer can..

Posted: Thu Jul 21, 2005 12:30 am

On the WSM, various chicken pieces can be cooked on the top rack, with NO water in the waterpan(lined with foil to catch the drips) and your favorite wood for flavor. No need to turn or even look at them for about 2-2.5 hours. It may take up to 3-3.5 hours if you are doing skin-on, bone-in breasts, because they are larger. Another way is to take out the water pan and cook on the top rack. This however requires a little more tending, but what else is there to do anyway. Smile

Posted: Sun Sep 25, 2005 1:07 pm

The way I do chicken parts, season with your favorite seasoning(The Keg chicken spice or St hubert chicken spice with a little veg oil)
Get the grill hot, turn off one burner(rear one for me) place parts over the burner that is off Very Happy

this way the grease can drip and will not flare!
Oh Ya don't forget to add your favorite wood chips!! Shocked

Cheers

Posted: Sat Aug 11, 2007 9:04 am

I too have struggled doing drums. I tried different things and have finally found the one that works for me.

I found a cheap wire rack at Walmart $10-$12. I used it on my gas grill with only one side lit, low heat. They turned out great. Check the pictures.

Give this a try.

Peter

Posted: Sat Aug 11, 2007 12:07 pm

Been doing some digging through the archives Peter? Very Happy

Good to see!

Thanks for posting, those drums look great.

Posted: Thu Jan 17, 2008 7:09 pm

I got to say these rack's are by far the best way I have found to do Drums as well, If I try to grill them direct you pretty much got to stand over them turning them so they do not burn to a crisp to get them cooked through, But the rack works perfect with a pan so it is indirect as well the skin crisp up just right for myself... Smile

Posted: Thu Jan 17, 2008 8:24 pm

I too have used racks similar to that and on the WSM without the waterpan those legs come out perfectly and no turning.

Posted: Thu Jan 17, 2008 11:11 pm

Where can you get the racks from?

Posted: Thu Jan 17, 2008 11:59 pm

Walmart has them. I saw them in there as recently as December.

Posted: Fri Jan 18, 2008 11:08 am

Thanks for the info. Next time I am there, I will pick it up

Posted: Fri Jan 18, 2008 5:05 pm

If i recall they are about 7-8$ at walmart, I am doing a rack of drums and few spares today myself, It's a Great day.. Smile

Posted: Tue Feb 12, 2008 7:36 am

It has been a cold winter here and even the propane does not want to flow. It has been a sad time here without the taste of smoke. I have been hoarding a pork loin all winter so far and will probably get into it this weekend.

I am really looking forward to some decent weather to get outside and smoke some meat. I will probaly do some chicken drums as they look so good and suddenly I have a taste for them!

Thanks for the feedback, it makes me feel good to know that others like what I did.

The racks are indeed from Wal-mart and I have several now, They work pretty good, just watch the flare ups, a pan is a great idea!

TTYL

Peter