16 ea Chicken Drumsticks (2 /12 to 1 ts White pepper, ground



-3 1/2 pounds) 1 ts Cayenne pepper, ground

1/4 c Flour 1 ts Thyme, ground

2 ts Paprika 1 ts Garlic, powder

1 ts Black pepper, ground 1 ts 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 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.