maiden voyage

My much anticipated first cook on the franken egg, hot wings. Fresh wings rubbed with a little olive oil, salt & pepper, done direct on a raised grid at 300 degrees with a big hunk of cherry wood. After one hour, flip & let go another hour, then rolled around in a 50/50 mix of honey & Sriraccha chili sauce.

By the way, it wasn’t sitting well with me that I lost all the prep space when I reconfigured this table to fit the egg in, so I built a couple wings out of scrap wood; they slide into the sides on 2x4 ‘tracks’, & are easily removable for when I’m not using them & need more seating space in the hut.

First the build, then the wings:



The right ‘wing’ is 2 feet long (& doubles as a handle to more easily move the table around, leverage & all):



The left ‘wing’ is 1 foot long. The original table is 3 foot 4 inches long, & depending on what I need, I can extend it to 4 foot 4 inches, 5 foot 4 inches, or a full 6 foot 4 inches in total with both wings on:



It isn’t quite done, I still need to pick up some fascia material to cap it off, covering the 2x4’s, & it also needs another coat of stain to darken it up a bit more, but you get the idea:



Here’s the sliding track:



And the undercarriage:





Finally, dinner:



Smoking away:



An hour later after the flip:



All done:





What I really like about this set up is the versatility, I can move this table around easily to accommodate whatever I’m doing; here’s high performance mode:



the franken egg performed flawlessly with the Clay Q fire bucket. It elimited the typical hot spot in the rear, & spread the fire out evenly over the entire grid. It also held 300 for 2 straight hours without an adjustment.