Chipotle-Spiced Smoked Turkey Legs

用纸巾将带有纸巾的边缘烤盘和钢丝架上衬上；搁置。在香料研磨机或迷你食品加工机中加工辣椒辣椒和月桂叶，直到磨碎30至45秒。亚搏电竞将地面辣椒辣椒混合物，盐，红糖，大蒜粉，洋葱粉，鼠尾草，百里香，黑胡椒，辣椒粉，五香粉和丁香放在中等大小的碗中。用纸巾轻拍火鸡腿干燥，并均匀地撒上盐混合物。将火鸡腿转移到准备好的烤盘上，并冷藏，露面，至少8小时或最多24小时。

Remove turkey legs from refrigerator; rinse under cold water to remove dry brine. Thoroughly pat turkey legs dry with paper towels; return legs to wire rack on baking sheet. Let rest at room temperature while preparing the smoker.

Open bottom vent of grill completely. Light charcoal chimney starter filled with briquettes. When the briquettes are covered with gray ash, pour them onto the bottom grate of the grill, and then push over to 1 side. Top hot coals with 3 to 5 pieces of hickory wood chunks, and place top grate on grill (do not grease top grate). Cover grill. Maintain a consistent internal temperature of 275°F to 300°F for 15 to 20 minutes. Place turkey legs on side of grill grate without coals underneath, with thicker side of drumsticks facing coals. Grill, covered, and adding more hickory as needed to maintain smoker internal temperature of 275°F to 300°F, until a thermometer inserted into thickest portion of turkey legs registers 165°F, 2 hours to 2 1/2 hours. Transfer turkey legs to a plate or platter, and let rest 10 minutes.