Burned wings

tisoypops

Just cooked some wings indirect. I had been marinating them since yesterday in some franks and mixed seasonings. Only cooked them about one hour or just under at 350-375. I've done them this same way before and not been burned, or so I thought. Any ideas?

theyolksonyou

Thermo calibrated?

tisoypops

@theyolksonyou I thought so, but I did do some pizzas last night and the temp did get up to 700 one time, so I guess I need to check it again... Luckily the wings are still good

Tinyfish

Some of them look perfect, maybe the burnt ones were outside the protection of the stone.

NPHuskerFL

Nope those ain't burnt. Those are flame tickled.
@Mickey show em burnt wangs.

Mickey

NPHuskerFL

You the man! @Mickey B-)

Mickey

With the exception of the above I like 400 direct raised.

booksw

I have the same problem every so often when I cook direct.  Here lately I have only been doing chicken indirect and then I never have the problem.

MaC122

I like how the wings turned back into lump

NPHuskerFL

+1 @Mickey I second the motion on raised direct @400℉

MaC122

NPHuskerFL said:

+1 @Mickey I second the motion on raised direct @400℉

I have noticed that wing s on the egg kinda suck. I get a acid taste form the smoke. I do raised direct as well.

Auburntgr

Loved the timing in three minutes showing what burnt wings really look like. That picture always gets a laugh out of me.

NPHuskerFL

@MaC122 acrid on raised direct. Assuming the smoke is good at what temp and lump?

MaC122

NPHuskerFL said:

@MaC122 acrid on raised direct. Assuming the smoke is good at what temp and lump?

usually around 400.....BGE lump. I think its the fat dripping onto the coals

Mickey

I only use Ozark Oak and never a problem.

NPHuskerFL

@MaC122 Give RW a shot since it's available locally. I flip mine a few times and haven't had the acrid issue. But, fat drippings could cause this undesirable effect too I spect.

MaC122

Mickey said:

I only use Ozark Oak and never a problem. I don't think its a lump issue. I think its the fat dripping onto the hot coals

Mickey

MaC122 said:

Mickey said:

I only use Ozark Oak and never a problem. I don't think its a lump issue. I think its the fat dripping onto the hot coals

I agree

Chowman

Misery loves company. I also burned some wings this weekend. They looked a lot worse than yours.
It was a learning experience for me, my first wings on the egg, I went direct , not raised, 325
Won't try that again....

tisoypops

I stand corrected. Thanks for putting me in my place with that pic @Mickey. I'll never forget that pic. Got a laugh out of me. What happened there anyway? Next time I'll go back to cooking before saucing again and then just maybe throw them back on for 5 or 10 minutes to let the sauce stick. And with those result coming with an indirect cook, I'd be scared to do them direct, even raised. In hindsight I should have checked them once earlier in the cook, rather than just waiting an hour. But like I said, oh well, they're still delicious. And the fajitas turned out great too. I'll post those pics tonight or tomorrow. Thanks for all the comments yall. They were all covered by the plate setter but the burned ones were mostly toward the back of the egg. Also, I didnt add any lump before I started. Just used what was left from pizza cook last night. It was still at the top of the fire bowl. But maybe I didn't even it out enough from the start.

tisoypops

Cooking before saucing*
I don't remember drinking tonight.

anton

I tried both ways, I also always burned mine raised direct, now I go raised Indirect, and they are great every time. Those still look edible.

tisoypops

Thanks @anton. I definitely wanna try raised indirect. Haven't fiddled with anything to raise my grid yet. I know some use bricks or cans but I've also been thinking about getting a woo so I can wok as well.

Mickey

@Chowman and @tisoypops in the picture both adult beverage and a nap were involved.
I cook a lot of chicken, wings, legs, and turkey as well. All (100%) is cooked the same way: 400 raised direct. Only thing is you have to keep an eye on it. Especially if using honey on wings. As below chili garlic honey wings and pic below it was BBQ'ed turkey wings.

tisoypops

Those cooks look awesome @Mickey! I'm gonna have to try some turkey wings. They sound and look amazing

Mickey

tisoypops said:

Those cooks look awesome @Mickey! I'm gonna have to try some turkey wings. They sound and look amazing

They sure make for a good lunch.

Jeepster47

@tisoypops ... You have a large egg ... yes?  Then visit your local Weber supply store and buy a 13.5" diameter grill ... they're generally less than $10.  Then pick up some half thickness fire bricks at Menards or another store like it ... usually six to a box for about $15.  If you can get someone to cut a couple of the bricks in half that's great, but they can be used whole.  Install your OEM grill, arrange two or three bricks to support the weber grill and you're now cooking raised direct about a half inch above the felt line.  Later, if you get a PSWoo, then the bricks and the Weber grill will get you about 4.5 inches up into the dome ... great for cooking monster chops.

I'm hesitant to use the bricks on the fire ring and under the OEM grill due to the chance of them falling into the egg and cracking something.  Thus, I keep them on top of my OEM grill.  The fire bricks show up in various cooks ... balance the ends of kebob skewers on them to keep them off the grill, provide small indirect cooking zones on the grill, etc.

Or, in place of the bricks, you can go with the stainless bolts, washers, and nuts. 

tisoypops

Thats some great advice @Jeepster47. I may just go and do just that. Thanks! Yes I do have the large