On Tue, 15 Sep 2009 06:54:20 -0400, "Ed Pawlowski" >
wrote:

>
>"Gene" > wrote in message
>>>Chick legs are a poor candidate for low and slow. Grill or roast
>>>at 350F or higher. There is no colagen to break down. Slow
>>>doesn't help.
>>
>> Leg Quarters. Q for flavor, not for tenderizing.
>>
>> But they were real tender and juicy
>>
>
>If you want crispy skin, just raise the temperature for the best of both.
>You need about 350 or so.
>

Good point. I think at the end I will next time. I'm kinda concerned
that if I do 350 the entire time, they might dry out.

What do you think?