Smoked chicken legs with a gochujang barbecue sauce

Mix kosher salt, pepper, dried coriander and gochugaru for a dry rub.

Season the chicken legs all over, both sides, with the rub.

Set the legs on a rack in the smoker; check after about half an hour.

For the sauce, mix gochujang, soy, brown sugar, fish sauce, a little rice vinegar, sesame oil, a little steak sauce, gochugaru and a last shot of oil until thick and combined.

Check the internal temperature at half an hour (about 110), close the lid and continue; at one hour the legs reach 175 to 180, the target for dark meat.

Brush the sauce generously over the legs, turn them over and sauce the other side.

Return to the smoker about 15 minutes until sticky and tacky; an oven can be used in place of the smoker.