Reverse sear.   Three days for the turkey legs in the brine.   Total of about 7 hours on the pit.   Corn soaked in water and then smoked for 90 mins.   Maybe 10 mins on the gasser for both, 5 and flip.   Turned out nicely. 

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I've got so many things to cook outside but can't get enthused enough to go out and fight the smoke infiltrating from the south.

 Looks nice too!

I've got so many things to cook outside but can't get enthused enough to go out and fight the smoke infiltrating from the south.

My son lives in a suburb of Portland, and he can barely see the sun.

Yes it's been a bit of a train wreck the last week here in the Portland Metro area.
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That meal appears to be something served to a royal family with peasants hovering about.

I posted awhile back about getting leathery skin when I smoked turkey legs. How do you avoid it? I went back to using my charcoal grill for turkey to avoid it.

I posted awhile back about getting leathery skin when I smoked turkey legs. How do you avoid it? I went back to using my charcoal grill for turkey to avoid it.

Normally I'd just not eat the skin.  This time I took two extra steps and it turned out good.   First I sprayed with canola oil cooking spray, before the 7 hour smoke.  Then the 10 min sear at the end.  Nice crisp and edible skin. 

I posted awhile back about getting leathery skin when I smoked turkey legs. How do you avoid it? I went back to using my charcoal grill for turkey to avoid it.

Don't stand in the sun when you cook outside. 

The turkey legs and corn is a good combination and looks good! Has been a long time since I have done a whole turkey or even turkey breast. Wife reminded me I have been promising chicken wings off the grill for quite some time.
Al