Chipotle-五香熏土耳其腿

Line a rimmed baking sheet with paper towels, and top with a wire rack; set aside. Process chipotle chiles and bay leaves in a spice grinder or a mini food processor until coarsely ground, 30 to 45 seconds. Stir together ground chipotle chile mixture, salt, brown sugar, garlic powder, onion powder, sage, thyme, black pepper, chili powder, allspice, and cloves in a medium bowl. Pat turkey legs dry with paper towels, and sprinkle evenly with salt mixture. Transfer turkey legs to prepared baking sheet and refrigerate, uncovered, at least 8 hours or up to 24 hours.

从冰箱中删除土耳其腿;在冷水下冲洗以除去干燥的盐水。用纸巾彻底擦干火鸡腿;在烤盘上返回腿架。在准备吸烟者时，在室温下休息。

完全打开烤架的底部。轻质木炭烟囱起动器充满了煤球。当灰色灰烬覆盖时，将它们倒在烤架的底部炉排上，然后按到1侧。顶部热煤，3到5块山核桃木大块，并将顶部格栅放在烤架上（不要润滑脂炉籽）。盖子格栅。保持275°F至300°F的一致内部温度为15至20分钟。将土耳其腿放在烤架格栅的一侧没有煤层下方，圆锥形面向煤炭的厚度。根据需要烤架，覆盖，并加入更多的山核桃，以使吸烟者内部温度为275°F至300°F，直到插入土耳其腿最长部分的温度计寄存器165°F，2小时至2 1/2小时。将土耳其腿转移到盘子或盘片，并休息10分钟。