Well, the chicken legs are already cooking since about 1 hour. The IT is now at 151°F, unfortunately the WSM is running a little too hot at around 356°F, because it is very windy today, which makes temp control very hard (wind is a problem quite often here, which is why I am thinking of ordering an iQue 110).
So I am following the procedure of 1.5 hours, then some saucing, and another 30 minutes with all vents closed.
Should I reduce the cooking time from 1.5 hours due to the higher cooking temp?
Or should I sauce and close vents once IT hits 165°F?
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal