After a 24 hour brine, I dry rubbed my chicken legs and hung them on the rack, pre-sprayed with Pam. I placed them in the center of my gas Weber grill, with the two end burners on, maintaining a 350-375 temp for about 45 minutes. I placed a smoker box on one burner to add aroma and flavor to the legs....they came out amazingly crispy with a smokey scent, and the moistest sweet meat I have ever had. Best of all, the rack came out of the dishwasher clean as new! It is a fun way to cook and present chicken legs at your next patio party!