Name: Cold-Smoked Chicken Legs in a Chinese Cure
Cook time: 1 hr
Total time: 14 hr (includes curing and smoking)
Yield: Makes about 3 pounds
Ingredients: 6 cups cold water; 4 whole star anise; 6 (1/8-inch-thick) slices fresh ginger; 1 (3- by 1/2-inch) strip fresh orange zest; 1 cup kosher salt; 2 1/2 tablespoons Insta Cure No. 1 (curing salt); 1/2 cup packed dark brown sugar; 1/4 cup soy sauce; 1/4 cup hoisin sauce; 3 cups ice cubes; 5 whole chicken legs (with thighs attached; 3 lb); a 1- to 2-gallon plastic storage tub; a 22 1/2-inch kettle grill with a lid and a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 6 cups hardwood sawdust (3/4 lb; not from treated wood); charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer

Cooks' notes:

•Chicken can be cured, rinsed, and patted dry 1 day ahead of cold-smoking and chilled, wrapped in plastic wrap.
•Chicken can be cold-smoked (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.
•Baked smoked chicken keeps, chilled, 1 week, or frozen 2 months.

Recipe notes

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