Roadside chicken legs on the WSM


 
S

Sunil Patel

TVWBB Fan
Right guys and girls, did this today...marinated for around 6 hours...used cider vinegar instead of white...

Had to truss the legs as the bones were falling out...

I liked it a lot, swmbo was indifferent?...top grate of wsm with no water pan at round 350 deg f , turning and basting every 7 mins until 70 deg C...

Not great pics but hey!

I got a refund on this pos




Heat beads rocking



On they go...



And the end




With a salad, nothing heavy...




Thankyou
 
Last edited:
Thanks Guys, as always you are too kind. :eek:

I didnt bother to crisp the skin at start or end of cook as WSM was running over 350deg anyhow so it was a little soft but i ate it all up regardless. Found the vinegar taste slightly noticeable, maybe i am not used to RSC as i have never had it before....was it ok to swap cider vinegar for the white and keep the same proportions or do people cut down the vinegar element?

thanks
 
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