new techniques

Boilermaker Ben

I made wings last night. My wife craves them almost as often as guacamole, but thankfully, I haven't gotten tired of wings yet, nor do I anticipate that problem. She's particularly fond of the lemon pepper wings.

Being a little short on time yesterday, I decided to give direct grilled wings a shot. Normally I do indirect wings at 400 for an hour. I did a little search on the forum and browsed a few of the many threads debating the best method of chicken wingery, and decided on 400 raised direct for 30 mins (or until they looked done). They were pretty good, and obviously much faster than indirect. I'm going to give them another try or two before deciding if I think they're AS good as indirect.

Earlier in the week, since I was making creme brulee, I picked up a propane torch. So I figured it would be a good idea to try out the torch as an egg-lighting device. I know there are lots of folks on the forum who swear by the torch/weed burner method. I was astounded at how fast I got my egg up to 400 degrees. I WAS working with leftover lump from a previous cook, but even so, it was far faster than I was used to. I had the fire up to 400 in under 10 mins, probably closer to five. I'll definitely be lighting the egg this way for the next few cooks. Looks like I might have a new favorite.

Weekend Warrior

Ben, be careful with the torch. Almost set myself on fire a couple of weeks ago. Spark landed on the outside of my arm and I didn't notice it until my wife told me I was smoking, er, actually my shirt was smoking. :ohmy:

fishlessman

with the weedburner it helps with lighting if your using a very minimal amount of lump down low, i like to cook that way sometimes and with the big flame it gives a more uniform fire across the coals. every one has their method but not all methods accomplish the same things