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Fast (smoked) wings question
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gasface
Posts: 21
Im smoking some wings tomorrow.
I generally do 1.5- 2hours then grill them for 10 minutes to crisp em up.
Im torn about the platesetter though? I usually use it but last time I did, the flame actually went out.
Im think its because I did around 5 lbs in one shot and pretty much sealed the airflow.
Im doing about the same amount tomorrow and will probably go without the platesetter.
Has anyone done this before? Im too worried about flare ups since Ill be cooking at around 225.
I generally do 1.5- 2hours then grill them for 10 minutes to crisp em up.
Im torn about the platesetter though? I usually use it but last time I did, the flame actually went out.
Im think its because I did around 5 lbs in one shot and pretty much sealed the airflow.
Im doing about the same amount tomorrow and will probably go without the platesetter.
Has anyone done this before? Im too worried about flare ups since Ill be cooking at around 225.
Comments
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gasface, I usually grill them 400° raised direct. Good luck putting 5 pounds on at once. I have done this using two levels but I like my wings crispy on the outside and tender and juicy on the inside.
Tim
If you click on this post and scroll down about 1/4 of the way down Fidel left a wing cook I will try next time I do wings.
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=804463#804463 -
I do mine direct (no platesetter) on a raised grid. 350-400 dome, around 10-12 min per side, toss in sauce then back on for 3-4 min per side to crisp.
never tried 5 lbs., but it takes about a half hour per batch
good luck,
Kendell -
So i went ahead and did them all...
It was actually closer to 10 lbs...
Smoked for 2 hours at 225 with the platesetter. I flipped them once at around 1 hour in.
Then i pulled the platesetter and grilled them at 350 for 3-4 minutes per side.
They came out great. Best batch Ive ever done.
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Good deal. Great job.
How was the skin? Was it crispy? Did they all cook together or did you have to watch them in the end and pull them off here and there? Tim -
Yeah, grilling them at 350 made them crispy fast...
I did do the grilling part in a few phases though.
60+ wings would have been hard to flip faster then the time it would take to burn. I did 20 or so at a time
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