It is a little more work, but goes quickly after the first few. I like the way they taste, all of the cartledge and tendon bits that are normally on the inside get charred and taste better. The leg meat takes well to over cooking so the outside can get burnt and it still taste good, I like crispy bits. So I think it taste a little better, hopefully it is not all in my head :)
I save the leg bones for the pressure cooker to make stock with.