Winter, spring, summer or fall, chicken is always a winner on the plate. But when the chicken legs or thighs are beautifully seasoned and oak smoked they explode with a juicy flavour that is delicious as the main event, while the leftovers (if there are any!) liven up a salad or any chicken dish.

Ingredients

8 chicken legs or 12 chicken thighs, skin on

Dry Spice Chicken Rub
(makes a tub for future use)

200g/7oz salt
250g/9oz pepper
100g/3½ oz dried garlic powder
100g/3½ oz onion powder
60g/2oz paprika 

Method

1. Using oak kindling, light your fire in your offset smoker (or desired smoker) feeding the fire with 15-20% oak logs allowing the pit to preheat to a steady 138°C/280°F for at least an hour. (Remember, every pit varies.)

2. Make your dry rub combining all the spice ingredients. (Any remaining rub that hasn't been in contact with raw chicken can be saved for 6 weeks in an airtight container.)

3. When your pit is preheated, generously coat all sides of your chicken legs/ thighs and place skin side up on your pit. Only spice your chicken when you are ready to put it on the pit – do not pre-marinate.

4. Maintain a pit temperature of 107-121°C/225-250°F throughout the cooking process.

5. Oak smoke your chicken to an internal temperature of 74-80°C/165-175°F, measured using a temperature probe.

6. Pitmaster tips:
   a) know your pit’s potential hot spots and be prepared to move your chicken around, or if a good colour remove the cooked pieces and rotate your chicken to the optimal spot.
   b) a hotter smoke is acceptable for dark meat chicken but do not exceed 140°C/285°F pit temperature.

7. Allow your chicken to rest for 15-20 minutes and serve with slaw and salad or potato salad and enjoy!