Smoked chicken quarters are a classic backyard barbecue dish that’s budget-friendly and feeds a crowd. Getting the smoking temperature right is key to ending up with juicy, flavorful meat. Here’s a complete guide to nailing the ideal temperature for tender, smoky chicken leg quarters every time.
Why Temperature Matters
Temperature control is crucial when smoking chicken quarters for a few reasons
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Food safety – Chicken needs to reach at least 165°F internally to kill any harmful bacteria and make it safe to eat Smoking at too low of a temperature increases the risk of foodborne illness,
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Texture – The collagen in chicken quarters needs prolonged exposure to heat around 200-225°F to break down and get tender and juicy. At too high of a temperature, it will tighten and squeeze moisture out.
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Smoke absorption – The lower and slower the temperature, the more time the smoke flavor has to penetrate the meat. High heat can lead to rubbery skin that doesn’t take on smoke well.
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Moisture retention – High heat causes the proteins to contract and squeeze out juices. Low and slow smoking allows the natural collagen to melt into gelatin and keep the meat juicy.
Recommended Smoker Temp for Chicken Quarters
225-275°F is the ideal temperature range for smoking chicken quarters. This relatively low, slow range gives the collagen time to melt while allowing smoke to permeate the meat.
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225-250°F – Best for maximum smoke flavor and moisture. Will take longer.
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250-275°F – Balances smoke absorption and cook time. 275°F speeds it up a bit.
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Never below 225°F for food safety reasons.
Estimated Cook Times
Cooking times vary depending on the size of the quarters and temperature, but here are some guidelines:
- 225°F: 5-7 hours
- 250°F: 3-5 hours
- 275°F: 2-3 hours
The best way to judge doneness is with a meat thermometer. Chicken quarters are done between 165-180°F. For ideal moisture, pull them at 175°F. The temperature will continue rising as they rest.
Tips for Perfect Smoked Chicken Quarters
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Season under the skin – Slide your fingers under the skin and rub the seasoning directly onto the meat for better flavor.
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Maintain steady heat – Use a water pan and don’t open the smoker unless necessary to keep the temperature stable.
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Spritz with juice or broth – Misting the chicken quarters every hour with apple juice or chicken broth adds moisture and flavor.
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Rest before serving – Allow the smoked chicken to rest for 10-15 minutes before digging in so juices can redistribute.
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Add smoke wood – Use wood chips, chunks or logs such as hickory, apple, cherry, pecan, or mesquite for flavor.
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Finish over direct heat (optional) – Get crispy skin by searing over high heat after smoking. Watch closely to avoid burning.
For the perfect bite every time, smoke chicken quarters low and slow at 225-275°F until they reach an internal temperature of at least 165°F, but ideally 175°F. This method ensures juicy, smoke-infused meat that falls off the bone. Adjust cooking time based on temperature and quarter size, and use a meat thermometer for foolproof doneness. Follow these temperature guidelines, relax, and enjoy your delicious smoked chicken!
Pro Tip ~ Baste the chicken, but wait an hour to start the basting
After an hour, when the seasoning has set on the skin of the chicken (which means it won’t wash off), open the lid and give the chicken a spritz with the cider:
Additionally, there is one more Pro Tip down below the recipe card
15 minutes after the cider spritz, hit the chicken quarters with the oil:
Don’t worry. The oil from an atomizer is a very fine mist. We aren’t lubing up a chassis here.
Then, alternate between the cider and oil every 15 minutes until the chicken reaches an internal temperature of 175F.
This begs the question:
Hence, what temp to cook the chicken? 165, right? Nope. At least not for dark meat.
What Temp for Chicken Thighs (and Chicken Quarters)
The target temp for dark meat like this is not 165F as many assume for chicken. That’s for chicken breasts. Although, for dark meat, like these chicken leg quarters, 175F is a better target temp. Even if the leg quarters get close to 180F, they will be fine. In other words, chicken quarters have a much larger window to get them right than chicken breasts.
Once the chicken reached the internal temperature of 165F, you have a decision to make. Smoke for a few more degrees or sear?
Also, feel free to add a dusting of rub to the chicken about 90 minutes in after a spritz:
Indeed, the older I get, the more I like to dust with a little more seasoning on all sorts of proteins.
That’s some pretty chicken:
Currently, that chicken skin is pretty firm, but not crispy. Thus, to get it crispy we need to sear it and pull the rest of the liquid out. How do we do that?
In this case, I raised that charcoal up near the surface, which is a standard feature of this Hasty Bake grill and sear the chicken off over those coals:
The problem with searing the skin, is that the skin will pull back from the meat and it won’t be as pretty. Although, it will stay super juicy and delicious!
Additionally, if smoking and then searing sounds familiar.
That’s because it’s known as the reverse sear method or reverse searing.
Here at GrillinFools.com, we are huge fans of that method.
Check the drip:
Look closer at the drip coming off the bottom of that chicken. I’ll wait.
Finally, remove the smoked chicken quarters from the grill and allow them to rest for 4-8 minutes.
Here’s the backside of that chicken (the meat side):
Smoked Chicken Quarters | Lexington Pit Boss 540
FAQ
How long do I smoke chicken quarters at 225?
Is it better to smoke a chicken at 225 or 250?
A great temperature for smoking chicken is around 250 F. The aiming in the range of 250-275 F is best, since adding one or more whole chickens into the smoker will cause the temperature to dip a little bit at first.
What temperature do chicken leg quarters need to be to be done?
Chicken leg quarters are finished baking when they reach 165°F. Use an instant-read thermometer to check the temperature at the thickest part of the meat. Dark meat, like chicken thighs, can over-bake a bit and still be juicy and moist, so don’t worry if they go up to 170°F or 175°F.
Can you pull chicken off the smoker at 160?
You are correct — poultry needs to be cooked until an internal temperature of 165. You can pull at 160 degrees if you allow the meat to rest and it will r each 165 during the time as the bones act as insulators and continue to produce heat. Regarding the rub, be sure you apply the rub under the chicken skin as well.