Reply to "Hang Your Chicken Out to Dry"

We use the PG500, and have made some of the best wings and legs EVER.

Season to taste with CookShack chicken rub(go easy as it is wonderful but salty which chicken needs.

Smoke at 250 to internal temp of 160. Pull them off the rack and onto the direct side to crisp the skin.

Dunk them in CookShack mild sauce and back onto the rack to hit 180 or so which is what we like legs to be at for serving.

The advantage of the direct side is an awesome feature.

10/1/2012:24 PM

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