Begin by ensuring the pellet hopper is at capacity and then preheat your pellet grill according to the manufacturer’s specifications. For example, I am using the Traeger Pro Series which requires 10 minutes of smoking prior even to pre-heating the smoker.

Pre-heat pellet grill to 225 degrees

Prepare your chicken legs. First, check out the skin. If the skin of the legs has been crumpled below the meat during packaging, taking time to fix this will keep the meat juicy and ensure a consistent texture.

Using a paper towel, pat each chicken leg dry.

Cover each leg with a thin layer of olive oil or apply a light coating of non-stick spray

Generously coat the legs with your rub, making sure to apply seasoning even under the skin to season the meat.

Allow meat to rest until it gets to room temperature for even cooking.

Place chicken legs with the meat facing the perimeter of the grill and enough space around the legs to circulate the smoke and close the lid.

Allow the meat to cook undisturbed for 60 minutes. At the end of 60 minutes check on your chicken legs they should start to look slightly dark red and burnt ends may begin to appear. Using tongs, turn your chicken legs and close the lid. Set a timer for another 60 minutes.

After this second hour is up, place your meat thermometer in the thickest part of a chicken and look for a reading of a steady 165 degrees Fahrenheit. You can tell when your chicken legs are almost done because the thinner parts of the meat start to pull away from the bone while the thickest part plumps up and often peeks through the skin.

Baste legs with barbeque sauce if desired and cook another 10 minutes or until the sauce has thickened onto the skin.

If you would like a sear, crank up the heat to 500 and let the skin sear for about 2 minutes a side checking on the legs frequently.

Let your chicken legs rest at room temperature for about 5 minutes before serving