Watch this great video on how to use the Bull BBQ v-shaped smoker box to get you started. The nice v-shape at the bottom of the smoker box makes it an easy fit between the two burners.
Fill the smoker box as full as you can, making sure you can still place the lid on top. I use a plate to weigh down any of the pieces that are floating on the surface. By soaking them, the wood chips will release a savory thick smoke and will last much longer. If not, you take the risk of the wood chips igniting and burning too fast. I recommend to soak the wood chips for at least 30 minutes prior to use.Tips from the Chef when using the Bull Smoker Box: With the combination of grilling low and slow, and the savory, thick smoke from the smoker box and wood chips, these smoked turkey legs will become a show-stopper for your party! Turkey can often disappoint due to its size and blandness, making it an intimidating dish for some.
It is inexpensive compared to other cuts of meat and steaks, not to mention it is dark meat, which is a plus in my father’s eyes. This recipe is perfect for the grilling season and for Father’s Day. Some of my favorites are hickory, apple, cherry, and whiskey wood chips. This is the perfect gift for all the BBQ-loving fathers out there! It will take their BBQ experience to the next level not only in flavor, but in fun too! The choices are endless when selecting wood chips or pellets. So for this Father’s Day, I thought it would be fitting to pay tribute to my “daddio,” and to teach you all how to make delicious, slow-grilled turkey legs, featuring the Bull Large Easy Fill Smoker Box. He even had painted on the side of his boat a T-bone steak caricature holding a fishing pole, anticipating his next big catch! When I was a kid, I saw this T-bone character as my superhero – strong, hard working, stopping at nothing that passes its way, the same way I also looked at my father. This was his nickname and the name of his fishing boat, fitting for a butcher of 33 years. He would stand there with this huge, primal piece of BBQ’d flesh and bone in his hand, happy as a kid, and my mother and I would giggle and enjoy watching him devour the thing. I still have images of my father, standing curbside, anticipating that first bite. I swear at times I would see grown men salivate, tugging on their wives’ sleeves as though they were kids, begging for them to stop and get one. Without fail, my father would immediately make a bee-line to his favorite booth – slow cooked turkey legs, lined up in rows on the BBQ for everyone to see as they passed by. Reunited with my family, we would head down to the Thursday afternoon farmers’ market in charming downtown SLO. Some of the fondest memories I have from my college days are those special weekends when my parents would come down to Cal Poly in San Luis Obispo for a visit.