How long do drumsticks take to cook on a charcoal grill?

When it comes to cooking drumsticks on a charcoal grill, the cooking time can vary depending on several factors such as the size of the drumsticks, their thickness, and the heat level of the grill. Generally, drumsticks can take anywhere from 5-15 minutes to cook, depending on the heat of the grill and the desired level of doneness.

Here’s a rough guide to help you estimate the cooking time for different sizes of drumsticks on a charcoal grill:

  ’Small drumsticks’ (2-3 inches in diameter): 5-7 minutes per side, for a total of 10-15 minutes in the grill.

  ’Medium drumsticks’ (3-4 inches in diameter): 7-10 minutes per side, for a total of 14-20 minutes in the grill.

  ’Large drumsticks’ (4-5 inches in diameter): 10-12 minutes per side, for a total of 20-25 minutes in the grill.

  ’Extra-large drumsticks’ (5-6 inches in diameter): 12-15 minutes per side, for a total of 25-30 minutes in the grill.

  ’Thick drumsticks’ (over 6 inches in diameter): 15-20 minutes per side, for a total of 30-40 minutes in the grill.

  ’Rare’ drumsticks: 6-10 minutes per side, for a total of 12-20 minutes in the grill.

  ’Well-done’ drumsticks: 8-12 minutes per side, for a total of 16-24 minutes in the grill.

Remember, the key to cooking drumsticks evenly is to rotate them every 2-3 minutes and monitor their internal temperature, which should reach 165°F (74°C) for food safety.

Should I marinate the drumsticks before grilling?

**The Benefits of Marinating Drumsticks Before Grilling**

Marinating is a cooking technique that involves dissolving flavors and seasonings into the meat using a marinade, usually a mixture of oil, acid (such as vinegar or citrus juice), and spices. Before grilling drumsticks, marinating them can be an excellent idea for several reasons:

**Enhanced Flavor**

* **Lactic Acid:** Acidic ingredients help break down proteins and create lactic acid, which enhances the beef’s natural flavor.
* **Oxygen Absorption:** Marinating reduces the time drumsticks spend on the surface, allowing for more even oxygen absorption, resulting in a firmer texture.
* **Genetic Variance:** Marinated beef is more likely to be more flavorful and have a better marbling (fat distribution), which contributes to tenderness and juiciness.

**Tips for Marinating Drumsticks**

* **Choose the Right Marinade:** Opt for a marinade containing acidic ingredients, such as lemon juice or vinegar, combined with aromatics (onions, garlic, ginger) and spices (e.g., garlic powder, thyme, paprika).
* **Experiment with Marinade Strength:** Taste the marinade before applying it and adjust the acidity and flavor balance to your liking.
* **Let it Infuse:** Allow the drumsticks to marinate for 30 minutes to several hours before grilling to allow the flavors to penetrate the meat.

**Safety Precautions**

* **Always wash your hands** and utensils after handling the marinade and meat.
* **Grill at Medium-High Heat:** This will help to prevent bacterial growth on the drumsticks.
* **Don’t Press Down Pressure:** Resist the temptation to press down on the drumsticks while they’re grilling to prevent juices from escaping and making the meat dry.

By marinating your drumsticks before grilling, you’ll not only improve the taste and texture but also promote food safety and ensure a more enjoyable grilling experience.

How can I tell when the drumsticks are done?

Determining whether drumsticks are fully cooked or done can be a bit tricky, as it depends on personal preference and the specific cooking method. Here are a few ways to check if drumsticks are ready to eat:

**Baked Drumsticks**

1. **Check temperature**: Use a meat thermometer to check the internal temperature of the drumsticks. They should reach a minimum internal temperature of 165°F (74°C).
2. **Look for doneness**: When baked, drumsticks should be firm to the touch, with no squishiness or soft spots. They should also be slightly browned on the outside.
3. **Give it a few minutes**: If you’re cooking drumsticks using a recipe or method, check on them regularly to avoid overcooking.

**Grilled or Pan-Fried Drumsticks**

1. **Check wrapping**: When cooking drumsticks on a grill or pan, fold the wrapping paper or plastic wrap around the drumsticks.
2. **Check for doneness**: When grilled, drumsticks should be opaque and firm to the touch. They should also be slightly charred or blackened in color. When pan-fried, check for doneness by bending the stick; if it bends, it’s done. If not, repeat the process.
3. **Check the juices**: When grilled or pan-fried, check the juices by squeezing the drumsticks; if they’re dry and hard to open, they’re done.

**Instant Read Thermometer**

1. **Use an instant-read thermometer**: These thermometers can be inserted into the drumsticks or wrapped around them to check the temperature on the inside. They usually beep when they reach the minimum internal temperature or “danger high” temperature.

**Other Methods**

1. **Microwave**: If you frequently cook drumsticks, you can use a microwave-safe wrapper or aluminum foil to check for doneness. When cooked, drumsticks should be opaque and firm to the touch, and the wrapping should be slightly flexible.

What are some flavorful marinade options for drumsticks?

**Marinade Masterpieces for Drumsticks**

When it comes to marinating drumsticks, the right combination of flavors can elevate this finger-licking dish to new heights. Here are some flavorful marinade options that’ll make your taste buds dance:

### **Spicy Mango Marinade**

* 1/2 cup plain yogurt
* 1/4 cup mango chutney
* 2 cloves garlic, minced
* 1 tablespoon honey
* 1 teaspoon ground cumin
* 1/2 teaspoon cayenne pepper
* Salt and pepper, to taste
Combine all ingredients in a bowl and whisk until smooth. Add wooden skewers or drumsticks to the marinade and refrigerate for at least 30 minutes.

### **Korean-Style Gochujang Marinade**

* 1/2 cup gochujang (Korean chili paste)
* 1/4 cup soy sauce
* 2 cloves garlic, minced
* 1 tablespoon brown sugar
* 1 tablespoon grated ginger
* 1/4 cup chopped green onions for garnish

Combine gochujang, soy sauce, garlic, brown sugar, and ginger in a bowl. Add wooden skewers or drumsticks to the marinade and refrigerate for at least 30 minutes.

### **Italian-Style Herb Marinade**

* 1/2 cup olive oil
* 1/4 cup chopped fresh rosemary
* 2 cloves garlic, minced
* 1 tablespoon lemon juice
* Salt and pepper, to taste

Combine olive oil, rosemary, garlic, and lemon juice in a bowl. Add wooden skewers or drumsticks to the marinade and refrigerate for at least 30 minutes.

### **Indian-Style Yogurt Marinade**

* 1/2 cup plain yogurt
* 1/4 cup lemon juice
* 2 cloves garlic, minced
* 1 tablespoon garam masala
* 1/2 teaspoon ground cumin
* Salt and pepper, to taste

Combine yogurt, lemon juice, garlic, garam masala, cumin, salt, and pepper in a bowl. Add wooden skewers or drumsticks to the marinade and refrigerate for at least 30 minutes.

### **Chipotle Lime Marinade**

* 1/2 cup lime juice
* 1/4 cup chipotle peppers in adobo sauce
* 2 cloves garlic, minced
* 1 teaspoon ground cumin
* Salt and pepper, to taste

Combine lime juice, chipotle peppers, garlic, and cumin in a bowl. Add wooden skewers or drumsticks to the marinade and refrigerate for at least 30 minutes.

**Marinating Tips and Tricks**

Before marinating your drumsticks, ensure they’re dry and free of any excess moisture. This allows the marinade to penetrate evenly and flavors to distribute properly. Acidic ingredients like lemon juice or vinegar help break down proteins and tenderize the meat.

To ensure even marinating, marinate the drumsticks in a single layer, either on a wire rack or in shallow bowls. For optimal flavor distribution, avoid overlapping or thick marinades.

Once marinated, allow the drumsticks to come to room temperature before grilling or baking. If grilling, cook drumsticks over medium-high heat to achieve a nice char.

Remember, the key to a great drumstick marinade is balance and harmony between flavors. Experiment with different combinations to find your perfect blend of spices and flavors.

Can I use a gas grill instead of a charcoal grill to cook drumsticks?

**Can You Use a Gas Grill to Cook Drumsticks?**

While a gas grill can be a convenient and efficient way to cook drumsticks, it’s not the best option for this specific use. Here’s why: charcoal grills are traditionally preferred for cooking drumsticks because they impart a rich, smoky flavor to the meat. This is particularly true when cooking pork or beef drumsticks, as the carbonation from the charcoal enhances the Maillard reaction, resulting in a more complex flavor profile.

**Gas Grills: A Different Story**

Gas grills, on the other hand, use natural gas or propane to heat up the grill, which generally produces less heat and flavor than charcoal. The gas fuel burns hotter and more efficiently than charcoal, resulting in a more uniform cooking temperature and temperature fluctuations. While gas grills can still produce decent results, they often lack the depth of flavor that charcoal grills can provide.

**To Get the Best Flavor Out of a Gas Grill**

To compensate for the lack of flavor from a gas grill, you can try the following:

– **Add some oil before grilling**: Rubbing the grill grates with oil can help lock in the juices and add flavor to the meat.
– **Use a marinade or seasonings**: Brush the grill grates with a marinade or seasoning mixture before grilling to add flavor.
– **Toast the grill grates**: Before cooking, lightly toast the grill grates with some oil or butter to help the food release easily.
– **Use a grill mat or foil**: Placing a grill mat or piece of foil between the drumsticks and the grill grates can help prevent sticking and add a bit of flavor.

**Conclusion**

While a gas grill is not the worst option for cooking drumsticks, it’s definitely not the best choice. For a more authentic, smoky flavor, opt for a charcoal grill or try the methods mentioned above. However, if you don’t have access to a charcoal grill or prefer the convenience of a gas grill, use it with moderation and a bit of creative experimenting to get the best results.

(Note: If you’re looking for a healthier alternative, you can also try grilling without any additional oils or seasonings. This can result in a nice, caramelized exterior with a subtle sweetness, without any extra flavor additives.)

Should I keep the skin on the drumsticks when grilling?

**The age-old debate: skin on or skin off?** When it comes to grilling drumsticks, the decision to keep the skin on or off is a matter of personal preference. Here are some points to consider to help you make an informed decision:

**Benefits of skin on:**

1. **Caramelization:** The skin on the drumstick contains a higher concentration of sugars and melanin, which caramelize and create a rich, sweet glaze when grilled. This results in a tender and flavorful exterior.
2. **Texture:** The skin is typically thicker and more robust than the edible meat, making it less likely to break down or become too soft when cooked.
3. **Flavor:** The natural juices and proteins in the skin will still be present in the meat, adding depth and complexity to the final dish.

**Benefits of skin off:**

1. **Less mess:** When using skin off, there’s less to clean up after grilling, as the juices and excess fat will be contained within the edible meat.
2. **Easier digestion:** Discarding the skin can be beneficial for those with sensitive stomachs or digestive issues, as it eliminates the risk of any potential allergens or irritants.
3. **Higher water retention:** The skin is generally higher in fiber and water content, which can lead to a juicier final product.

**Tips for both options:**

1. **Remove excess fat:** Before grilling, trim the skin to remove any excess fat or connective tissue, ensuring a cleaner and more even cooking surface.
2. **Apply a marinade or rub:** To enhance flavor and tenderize the meat, consider applying a marinade or rub to both sides of the drumsticks before grilling.
3. **Monitor internal temperature:** Regardless of whether you choose to keep or discard the skin, always monitor the internal temperature of the drumsticks to ensure food safety (145°F / 63°C for chicken and 165°F / 74°C for beef).

Ultimately, the decision to keep the skin on or off comes down to your personal taste preferences, cooking goals, and any dietary restrictions or concerns.

How should I season the drumsticks before grilling?

**Preparing Your Drumsticks for Grill Season**

Drumsticks can be a bit tricky to season before grilling, but with the right tips and techniques, you can achieve perfectly seasoned and delicious results. Here’s a step-by-step guide on how to season your drumsticks before grilling:

**Before You Start**

* Choose your favorite seasonings and sauces to season your drumsticks. You can use a dry rub, a marinade, or a combination of both. Some popular seasoning options include paprika, garlic powder, onion powder, salt, pepper, andotle powder, as well as salsa, hot sauce, and BBQ sauce.
* Make sure you have all the necessary ingredients and equipment, including your drumsticks, seasonings, oil, and a grill or grill pan.

**Seasoning Options**

* **Dry Rub**: Mix together your favorite dry rub ingredients, such as paprika, garlic powder, onion powder, salt, pepper, and any other herbs or spices you like. Rub the mixture all over the drumsticks, making sure to coat them evenly.
* **Marinade**: Whisk together your marinade ingredients, such as oil, acid (such as vinegar or lemon juice), and spices. Place the drumsticks in the marinade and let them soak for at least 30 minutes to several hours.

**Seasoning Techniques**

* **Rub**: Apply the dry rub or marinade liberally over the drumsticks, making sure to cover all surfaces evenly. Some popular ways to apply the seasonings include rubbing them on with your fingers, using a pastry bag, or using a small brush to apply the seasonings.

**Tips and Tricks**

* **Use a small amount of oil**: When applying the seasonings, use a small amount of oil to prevent the seasonings from getting stuck to the drumsticks.
* **Avoid over-seasoning**: Don’t over-season your drumsticks, as this can make them taste bitter or unpleasantly flavored.
* **Let it sit**: Allow the seasonings to sit on the drumsticks for a few minutes or hours to allow the flavors to penetrate the meat.
* **Grill with confidence**: Once your seasonings are applied, grill your drumsticks until they’re cooked through and reach your desired level of doneness.

**Recommended Seasoning Blends**

* **BBQ seasoning**: A blend of paprika, garlic powder, onion powder, salt, pepper, and brown sugar can add a sweet and smoky flavor to your drumsticks.
* **Cajun seasoning**: A blend of paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt can add a spicy and aromatic flavor to your drumsticks.
* **Fajita seasoning**: A blend of chili powder, cumin, lime juice, garlic powder, and oregano can add a spicy and herbaceous flavor to your drumsticks.

By following these steps and tips, you’ll be able to season your drumsticks like a pro and achieve perfectly grilled results. Happy grilling!

Can I cook frozen drumsticks on a charcoal grill?

While it’s technically possible to cook frozen drumsticks on a charcoal grill, it’s not the most ideal method. Drumsticks can be prone to drying out and overcooking, especially when grilling over high heat. Here’s why:

**Drying out and overcooking**: When grilling drumsticks over high heat on a charcoal grill, they can quickly dry out and become tough and leathery. This is especially true if the grates are hot or if the drumsticks are grilled for too long. As a result, drumsticks can become dry and flavorless, instead of juicy and tender.

**Undercooking**: On the other hand, cooking drumsticks over low heat for an extended period can result in undercooked and raw meat. This can be a food safety concern, especially if the drumsticks are not cooked to a sufficient internal temperature (at least 165°F / 74°C for chicken).

That being said, if you still want to try cooking frozen drumsticks on a charcoal grill, here are a few tips to help prevent overcooking:

**Preheat your grill**: Make sure your charcoal grill is preheated to a medium-low heat (around 300°F / 150°C). This will help to prevent rapid drying out and overcooking.

**Oil the grates**: Brush the grates with oil before grilling to reduce the risk of sticking and flavor loss.

**Cook for shorter times**: Cook frozen drumsticks for shorter times, around 10-15 minutes per side. This will help to prevent overcooking and ensure that the meat stays juicy.

**Monitor the temperature**: Use a meat thermometer to ensure that the internal temperature of the drumsticks reaches a safe minimum internal temperature (at least 165°F / 74°C for chicken).

**Enjoy**: Once cooked, let the drumsticks rest for a few minutes before serving. You can also slice them and serve with your favorite sides and sauces.

While cooking frozen drumsticks on a charcoal grill is not the most ideal method, it’s not impossible. With some careful attention to heat, cooking time, and temperature monitoring, you can still enjoy delicious and juicy drumsticks.

What side dishes pair well with grilled drumsticks?

When it comes to pairing side dishes with grilled drumsticks, the options are endless, and the right choices will elevate your meal to the next level. Here are some classic and modern side dish ideas that pair incredibly well with grilled drumsticks:

**Classic Combinations:**

1. **Coleslaw**: A creamy coleslaw made with shredded cabbage, mayonnaise, and vinegar is a timeless side dish that pairs perfectly with grilled drumsticks.
2. **Baked Beans**: Sweet and smoky baked beans are a staple side dish that complements grilled drumsticks beautifully.
3. **Corn on the Cob**: Grilled corn on the cob slathered with butter, salt, and pepper is a summer classic that pairs well with grilled drumsticks.
4. **Garlic Mashed Potatoes**: Rich and creamy garlic mashed potatoes are a comforting side dish that pairs well with grilled drumsticks.

**Modern Twists:**

1. **Roasted Vegetables**: Roasted vegetables like carrots, Brussels sprouts, or sweet potatoes add a pop of color and flavor to your plate.
2. **Grilled Asparagus**: Brushed with olive oil and grilled asparagus makes a delicious and healthy side dish that pairs well with grilled drumsticks.
3. **Quinoa Salad**: A quinoa salad with mixed greens, cherry tomatoes, cucumber, and a citrus vinaigrette dressing provides a refreshing contrast to the richness of grilled drumsticks.
4. **Sliced Fruit Salad**: A fruit salad made with sliced fruit like strawberries, grapes, and pineapple adds a sweet and refreshing touch to your meal.

**Beverages:**

1. **Iced Tea**: A glass of refreshing iced tea, sweetened or unsweetened, pairs well with grilled drumsticks.
2. **Lemonade**: A glass of homemade lemonade, made with real lemons and sugar, adds a smile to your face.
3. **Beer**: For a more adult pairing, a crisp beer like pale ale or lager complements the bold flavors of grilled drumsticks.

**Tips and Variations:**

* Try different marinades and seasonings to give your grilled drumsticks a unique flavor profile.
* For a spicy kick, add some hot sauce or red pepper flakes to your side dishes.
* Use different types of wood for smoking or grilling, like hickory or apple wood, to give your grilled drumsticks a distinct flavor.

Remember, the key to pairing side dishes with grilled drumsticks is to find a balance of flavors and textures that complement each other. Experiment with different options and find your favorite combinations!

Can I use a rub instead of a marinade for the drumsticks?

Using a rub as a seasoned mixture for drumsticks instead of a marinade is an excellent idea. However, there are a few things to consider before making the switch:

1. **Flavor profile:** A rub typically has a more concentrated flavor profile than a marinade, which can be beneficial if you want to create a bold, savory taste on your drumsticks. If you prefer a milder flavor, a marinade might be a better choice.

2. **Glaze or glatty nature:** Some rubs contain a sticky or glattchy (a type of sticky substance made from sugar, oil, and other ingredients) texture. Drumsticks can benefit from this texture, especially when cooked to a crispy exterior. A well-crafted rub can add that extra flavor and texture to your drumsticks.

3. **Acidity:** Rubs often contain acidic ingredients like citric acid or vinegar to enhance flavor. If you don’t have any acidic ingredients in your rub, you might dilute the flavor compounds or struggle to balance your flavors.

4. **Preparation:** Rubs are often easier to prepare than marinades, as you can simply mix together a handful of ingredients and apply to your drumsticks. Marinating involves immersing your drumsticks in a liquid mixture, which can be time-consuming but allows for more control over the flavors and seasonings.

5. **Longer resting time:** Rubs will not offer the same moist heat (or “lock-in time”) as a marinating liquid, allowing the seasonings to penetrate the meat more thoroughly. If you’re looking to lock in flavors, the longer resting time of a rub might be more beneficial.

In general, using a rub can offer a unique flavor experience that can enhance the taste and texture of drumsticks. Just be sure to balance your rub’s flavors carefully, as excessive seasoning can be overwhelming.

Here’s a concrete example of a tasty rub you can use for drumsticks:

– **Spicy Herb Rub:** Mix 1/2 cup chili powder, 1/4 cup brown sugar, 2 tablespoons smoked paprika, 2 tablespoons ground cumin, 2 tablespoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper.
– **Sweet & Spicy Rub:** Combine 2 tablespoons brown sugar, 1 tablespoon chili powder, 2 tablespoons smoked paprika, 1 tablespoon ground cumin, 2 tablespoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/4 teaspoon cayenne pepper.
– **Garlic & Herb Rub:** Mix 2 tablespoons olive oil, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh thyme, 1 tablespoon minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper.

Remember that these are just samples and basic rubs – consider your personal taste preferences and dietary needs when creating a rub of your own.

HTML code to illustrate the general idea of using a rub:

“`
# Rub Seasoning Mix

* 2 tablespoons chili powder
* 1 tablespoon brown sugar
* 2 tablespoons smoked paprika
* 2 tablespoons ground cumin
* 2 tablespoons garlic powder
* 1 teaspoon onion powder
* 1 teaspoon salt
* 1/2 teaspoon black pepper

Mix together, apply to food
“`
Html code should look something like this:

“`
# Rub Seasoning Mix

Rub Seasoning Mix

Mix together these ingredients to create a flavorful rub:

2 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoon smoked paprika
2 tablespoon ground cumin
2 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper

Apply to food with care!

“`
Note that actual code is not presented but the format has been applied.

What’s the best way to get a nice char on the drumsticks?

Achieving a nice, well-balanced char on the drumsticks requires a combination of technique, practice, and dedication. Here’s a step-by-step guide to help you get that perfect char:

**Choosing the right drumsticks**: The first thing to consider is the type of drumsticks you want to use. Look for sticks with a medium to heavy weight (3-4 oz) made from a durable, high-quality material like maple or oak. These will provide the necessary power and durability to produce a rich, full-bodied sound.

**Getting the hang of blowing air**: To produce a char, you need to focus your airflow at the top of the mouthpiece. Hold the stick with a firm, but not too tight, grip, and ensure your mouth is pinched closed, as if you’re sucking on a popsicle. Your lips should be tightened around the mouthpiece, forming a seal.

**Warming up and preparing**: Before attempting to hit the drum, warm up your hands by gently stroking the sticks. This will increase blood flow to the hands and fingers, preparing them for the intense pressure and impact you’ll apply to the drumsticks. Take a few moments to focus on your breathing and relax your facial muscles.

**Basic stick movements**: To start building your char, practice basic stick movements, such as the “high-low” or “even-heel” strokes. Hold the stick close to the surface of the drumhead, then move it forward, keeping it parallel to the drumhead. Release the stick at the top of its motion, and repeat the process. Focus on using a steady, rhythmic motion and controlling the stick’s speed and pressure.

**Experimenting with pressure and stroke technique**: As you become more comfortable with the basic stick movements, experiment with varying the pressure and stroke technique to find the right balance for your sound. For a nice char, aim for a moderate to heavy pressure, with a noticeable “kick” or “square” to the drumhead. Focus on maintaining a consistent stroke length and speed throughout the movement.

**Repeating and iterating**: Char-building is a skill that requires repeating and iterating. Start with short practice sessions of 10-15 minutes, and gradually increase the duration as you build your endurance and technique. Listen carefully to your playing and adjust your technique as needed to optimize your char.

**Additional tips and tricks**:

– Start with a dry surface and practice building your(char) building technique before wearing instruments
– Familiarize yourself with the different types of drumheads for each drum type to optimize the(char)
– Experiment with the rimshot technique, it sounds great with the char
– Keep the surface clean to avoid sticking, hold your hand ready to sweep away stubborn stick residue
– record your playing to identify why you had issues with your char; then re experiment

By following these steps and practicing regularly, you’ll be well on your way to developing the technique and balance required to achieve a nice, well-balanced char on your drumsticks.

Can I cook drumsticks on a charcoal grill without a meat thermometer?

Cooking drumsticks on a charcoal grill without a meat thermometer can be a bit challenging, but it’s not impossible. Here’s what you need to know:

First, let’s address the most critical factor: food safety. Drumsticks, like other poultry, need to be cooked to an internal temperature of at least 165°F (74°C) to ensure food safety. Charcoal grills can reach high temperatures, especially if you’re using a gas or charcoal grill with a lid. To avoid burning the drumsticks or not cooking them enough, you’ll need to use a combination of techniques:

1. **High direct heat**: Use the grill grate or a cast-iron skillet with high heat to sear the drumsticks. This will help create a nice crust on the outside.
2. **Low and slow cooking**: Once the grill is hot, reduce the heat to low and continue cooking the drumsticks for about 2-3 minutes per side. This will help cook the drumsticks to the safe internal temperature.
3. **Check the temperature**: Use a food thermometer to check the internal temperature of the drumsticks, especially when they’re seared. If you don’t have a thermometer, you can try checking the thickest part of the drumsticks for tenderness.

To increase the chances of successful cooking, make sure to:

* Use fresh and plump drumsticks.
* Oil the grill grates before cooking to prevent sticking.
* Don’t overcrowd the grill, cook the drumsticks in batches if necessary.
* Keep an eye on the clock and adjust the cooking time as needed.

Keep in mind that cooking drumsticks on a charcoal grill without a meat thermometer may not produce the exact same results as when using one. The grill may produce smoke or a slightly different presentation, but with practice and patience, you can still achieve delicious results.