Originally Posted by TroyA65
I don't think that they are that hard to cook but I will say bone in skin on tastes SOOOOO much better even if you don't eat the skin. Do a side by side for yourself, if you do both correctly you'll still like bone in better hands down!
Im not going to disagree with that, but that was not the point of my thread.
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie