I'm going to be cooking a lot of chicken legs this afternoon for a group of 15 or so teenagers. Yesterday I put them in Pop's brine and will season them with Simon and Garfunkel Rub prior to smoking. There will be enough legs to completely fill both 22.5" racks in my UDS. I plan to cook then ~300F to keep the skin crisp. I've cooked them like this before and they turn out nicely.
What is new for me is that I need both racks, I was able to cook them all on the top rack previously. I've never had to use both racks before. Will I need to rotate the racks to make sure the ones on the bottom don't over cook? Anyone with a UDS knows, rotating racks isn't easy when they are loaded with chicken legs. Hoping someone out there has done this before and can give me some advise.
I've also considered smoking at 275, to reduce the need to rotate, then finishing them on the grill to crisp the skin. This would be easy enough to do as well.