Hot Shins -

2 /12 to

3 1/2 pounds 1/4 c Flour

2 ts Paprika

1 t Black pepper, ground

1 t White pepper, ground

1 t Cayenne pepper, ground

1 t Thyme, ground

1 t Garlic, powder

1 t Salt

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 220 degrees 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 Richard W. Langer