The Ultimate Smoked Chicken Legs: Maximum Smoke, Crispy Skin Perfection

Frank Gibbs February 9, 2026 4 min read 11 views

There's something deeply satisfying about pulling perfectly smoked chicken legs off the grill—that rich mahogany color, the intoxicating aroma of wood smoke, and skin so crispy it shatters when you bite into it. Today, I'm sharing my go-to method for achieving all of that using my Traeger pellet smoker and its game-changing Super Smoke mode.

This recipe combines an Asian-inspired brine with classic low-and-slow smoking techniques, finished with high heat for that irresistible crispy skin. Let's get into it.

The Brine: Where Flavor Begins

A good brine does two things: it seasons the meat all the way through and helps it retain moisture during the long cook. This brine brings a subtle sweet heat that complements the smoke beautifully.

Brine Ingredients

• 4 cups water
• 3 tablespoons coarse kosher salt
• 2 tablespoons Thai sweet chili sauce
• 1 tablespoon granulated garlic
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon curry powder

Brine Instructions

1. Combine all ingredients in a large bowl or container and stir until the salt is fully dissolved.
2. Pro tip: Mix the brine the night before and refrigerate it. This allows the flavors to meld together and ensures complete salt dissolution.
3. Add your chicken legs to the brine, making sure they're fully submerged.
4. Refrigerate for 8-12 hours for bone-in chicken legs. Don't exceed 24 hours or the texture can become ham-like.

The Dry: Setting Up for Smoke

This step is crucial and often overlooked. A dry surface is essential for smoke adhesion—wet meat repels smoke.

1. Remove the chicken legs from the brine and pat them completely dry with paper towels.
2. Season with your favorite BBQ rub or a simple combination of the brine spices.
3. Place the legs uncovered on a wire rack in the refrigerator for 1-2 hours.

The surface should feel tacky to the touch, almost like it's pulling at your finger. That's when you know you're ready for smoke.

The Cook: Two-Phase Smoking Method

This is where your Traeger earns its keep. We're using a two-phase approach to maximize smoke flavor while still achieving crispy skin—something that's notoriously difficult with smoked chicken.

Phase 1: Super Smoke Mode

Set your Traeger to 165°F with Super Smoke mode engaged. This is the sweet spot for smoke absorption—the meat is still cold enough to attract smoke particles, and the low temperature gives you maximum exposure time.

During this phase:

• Spritz the legs every 20-30 minutes with white grape juice (or a 50/50 mix of grape juice and apple cider vinegar)
• The spritzing keeps the surface moist, which attracts more smoke
• Don't worry if the skin looks pale and rubbery—that's completely normal at this stage

Phase 2: The Crispy Skin Finish

Once your legs hit an internal temperature of 100-110°F, it's time to crank the heat. Increase your Traeger to 375-400°F and let the magic happen.

This high-heat phase renders the fat beneath the skin and crisps it up beautifully. The legs will take on a gorgeous golden-brown color.

Dark meat is forgiving. Unlike chicken breasts, legs and thighs have higher collagen and fat content. They actually improve in texture as you push past 165°F. I typically pull mine at 175-180°F, but you can go as high as 185-190°F for even more tender, fall-off-the-bone meat.

Total Cook Time Summary

Pro Tips for Maximum Smoke Flavor

1. Use bold wood pellets. Hickory or mesquite will give you the most pronounced smoke flavor. Competition blends work too, but consider mixing in some hickory if you want more punch.
2. Consider a smoke tube. Pellet grills run cleaner at higher temperatures, which means less smoke. A smoke tube filled with pellets can supplement your smoke output, especially during the high-heat finishing phase.
3. Don't skip the spritz. That wet surface is your secret weapon for smoke adhesion. White grape juice adds a subtle sweetness that complements the Thai chili in the brine.
4. Let them rest. Give the legs 5-10 minutes off the heat before serving. This allows the juices to redistribute.

Why Traeger?

I've smoked chicken on various setups over the years, and the Traeger's Super Smoke mode genuinely makes a difference. The ability to hold ultra-low temperatures while pumping out maximum smoke—then quickly transition to high heat for crispy skin—gives you the best of both worlds. It's set-it-and-forget-it convenience without sacrificing that authentic wood-fired flavor.

Final Thoughts

This recipe delivers everything you want in smoked chicken: deep smoke penetration, juicy meat, and skin that actually crisps up instead of staying rubbery. The Asian-inspired brine adds an unexpected twist that'll have people asking for your secret.

Fire up that Traeger and give it a try. Your backyard deserves this.

Happy smoking!

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