Anonymous Tue May 23 19:50:36 2006

16 each Chicken drumsticks (2 /12 to 3 1/2 lbs.)

1/4 cup flour

2 teaspoons paprika

1 teaspoon black pepper -- ground

1 teaspoon white pepper -- ground

1 teaspoon cayenne pepper -- ground

1 teaspoon thyme -- ground

1 teaspoon garlic -- powder

1 teaspoon salt

The day before you plan to serve these drumsticks, lay them out on a cutting board or

butcher block and pierce them all over with a fork so that, when they are seasoned, the

spices will permeate the meat nicely. Set aside. Measure into a Ziploc-type plastic bag the

flour, paprika, black, white, and cayenne pepper, thyme, garlic powder, and salt. Close the

bag and shake to blend the spice well. Add the drumsticks to the bag, zip it shut again, and

shake until the drumsticks are thoroughly coated with the seasoning. Refrigerate overnight.

The following day, about 2 hours before dinnertime, fire up your smoker and, when the

coals are glowing, add some wet wood to the fire pan and fill the water pan halfway with

hot water. Transfer the drumsticks from their bag to the grill and cover the smoker snugly.

Smoke at 200 to 220F for about 1 1/2 hours, or until the juice runs clear when the meat is

pricked and the drums are lusciously tender. Source: Where There\'s Smoke There\'s Flavor

by Ri

chard W. Langer Posted to the Bbq by Carey Starzinger on Sep 02, 1996.