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<p />Guys & Gals, I did my first cook on this drumstick rack last night. I can already see that it is going to be really handy. I'm the first kid on my block to own one! Uh...I mean 3. I was using a spacer ring and cooking direct at around 250°, these took right at 3 hours for the internal temp to climb to 175°. The doneness was very even. The skin was okay, but I think next time I will ramp up the temperature during the last 45 minutes or an hour to really crisp them up.[p][p][p]They hold a dozen legs or wings as long as you leave the wing tips on (they clip into the center bar). Two will fit side-by-side on my large Egg (18" grate). Made from stainless steel the actual size is 13" long and 6-1/2" high. There is a slight inward slope to keep the drumsticks in place when carrying or spinning the rack. [p]Made by Bayou Classic, and called a Leg & Wing Rack, I got mine from Northern Tool. The link is below. They were on sale too, $6. They are also available at Lowes, I just don't have one of those.[p]~thirdeye~[p]
Barbecue is not rocket surgery