I did a little practicing yesterday on some tailgate food and cooking techniques.
First thing to do was to fire up the smalls. I set one up indirect at about 225 degrees and the other up direct at about 300 to 350 degrees. This allowed me to move food back and forth as needed.
Second thing was to hang the beer flag:
I started with wings. They went on direct first to try to get the skin nice and crisp, then they want indirect to finish the cook and for some saucing:
Next were skins. Again, started them direct for the skin and then moved over to melt cheese:
And finally some chicken on stick. The were indirect first with smoke and then direct to finish up:
Everything turned out well and I am ready for Saturday!