Chicken thighs and wings

Larry McSass

I made some chicken wings and thighs last night, placed the wings on the grate and the thighs on my extender. Is there anyway to avoid major flames? After about the first 10 minutes I opened the lid and flames were everywhere from the grease. I moved all the wings on the extender with the thighs because they were getting charred too quickly. It all turned out okay as I kept a good eye on it, and there were no more flare ups with everything on top. I was able to take some of the thighs and put them on the grate toward the end. Does anyone have any suggestions on how to cook lots of chicken without this problem? Thanks.

eggor

Larry McSass,[p]Since chicken cooks quick, you really don't need a full load of lump. Try using once burned lump (won't burn quite as hot) about half a firebox full. I've never cooked enough to require two grids, so just keep every thing on the extended grid. Might look into a second grid extender, so that you can swap them around.[p]Now that I think about it, might be a good idea to remove the grid from the egg when you get to turning the pieces... that will help keep the temp stable by keeping the dome closed. HTH[p]Scott

thirdeye

Larry McSass,[p]Maybe you had too big or too hot of a fire. I usually barbecue thighs (around 250°-270°) either indirect for about 2-1/2 hours or direct on a raised grate for about 1-1/2 to 2 hours. With an indirect set up I do two levels and can easily cook 25 thighs at once.[p]I grill wings direct at 350° and they are done in about 30 minutes.[p]I really like bone-in thighs with the skin removed, they are less fatty and more flavorful since your rub is on the meat not the skin. If you http://playingwithfireandsmoke.blogspot.com you will go to my homepage, look in the CHICKEN section to see how I do both thighs and wings.[p]~thirdeye~[p]

Groundfish

Larry McSass,
check out cabelas for their wing rack. i can fit 2 on my medium egg. i place them on the grill extender. i leave them for 1 to 1 1/2 hours at around 270. no flipping no nothing. add some corn starch to the wings if you like them crispy. i cook thighs on the extended grid as well. if you have the temp at 300 or less there is no problem with charring. i know they are getting close after i see white smoke billowing out.