Chicken quarters are the unsung heroes of the pit — cheap, forgiving, and packed with flavor. The trick is a higher smoking temperature to render the skin so it isn't rubbery.
A simple rub and patient smoke is all it takes.
Pat the quarters very dry. Mix the baking powder with the rub and coat all over, getting under the skin where you can.
Smoke at 300°F — hotter than usual — to render and crisp the skin, about 2 hours.
Cook until the thickest part of the thigh reaches 175°F. Dark meat is best a little past 'done'.
Rest 10 minutes so the juices redistribute, then serve whole or split into thighs and drumsticks.
Pitmaster tip
The baking powder is the secret to crackly skin — it raises the surface pH so the skin browns and crisps instead of staying flabby.
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From the Pit
