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Me loves wings on the Egg but...............

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hondabbq
hondabbq Posts: 1,980
in Poultry

So I have a LGBE and love it. I love pork butts and wings are my faves.

 

Here is the but..............

I have a platesetter and do the 30-20-10 method for wings. I can only cook about 2 dozen wings on the grill, because if I go close to the sides of the platesetter between the legs my wings burn. I cook at 400 obviously indirect. Does anyone else have this problem?Should I tried to deflect the gaps with tinfoil but that didn't work. Should I get some fire bricks and cover the openings?

I did just purchase the 3 tier grill from BGE, but I don't think that will alleviate my issue. Am I wrong? Should I be raising the grill up to gasket level?

 

Any and all assistance would be appreciated.

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Comments

  • frankc623
    frankc623 Posts: 168
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    What's the 30-20-10 method? I did wings for the first time earlier this week and just cooked them indirect for an hour and a half or so. Sauced for the last 30 min. I had the same issue with the wings burning a little if they were to close to the edge. I just kept rotating them. They turned out great!
    L-BGE | Westminster, MD
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  • Boileregger
    Boileregger Posts: 614
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    Raised direct at 400 until done - IMO the only way to go. I do them about every other week cause the wife can't get enough of them.
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  • hondabbq
    hondabbq Posts: 1,980
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    cook for 30-turn for another 20-sauce and grill for 10. I tried this method the first time I did wings and loved them. I got the method from here.
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  • hondabbq
    hondabbq Posts: 1,980
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    Boileregger said:
    Raised direct at 400 until done - IMO the only way to go. I do them about every other week cause the wife can't get enough of them.

    I don't have a raised grid but I am in the process of getting some fire bricks from my brother to raise it up. Will bringing the grid up a whopping 2" make such a difference on them not burning from the platesetter openings?
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  • Boileregger
    Boileregger Posts: 614
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    Again, IMO ditch the placesetter altogether for this. Just raise your grid to the felt line and go direct at 400. Flip 2 or 3 times to keep them from burning. Then sauce and do another 5 min or so per side. This works extremely well for me.
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    edited May 2013
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    Marinate overnight, indirect, raised grid at 400 for 30 minutes.  Nothing more complicated needed.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    edited May 2013
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    Any particular reason you went with 3-tier from bge?

    I cook mine around 350 indirect and never flip. Around 1 hour. Then off to sauce and back on for 5-10 min a little more like smoking them.


    I have a woo extender and raised direct just requires more attention and some flippong


    _______________________________________________

    XLBGE 
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    By 2 dozen do you mean 24 full wings, drummer+flapper+tip?

    I use a drip pan (dollar store pizza pan covered with foil) that just fits inside of my legs up setter when doing wings indirect, 300-325 using the 30/20/10. Can pile quite a few on (30 pieces on a MBGE) providing the drummers and flappers are separate and we don't do the tips (they're boiled for broth). 
    Raised direct cooks in less time and also works - but if you have some hot spots you will get some charring. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • lousubcap
    lousubcap Posts: 32,347
    edited May 2013
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    I am a big fan of the above mentioned 30-20-10 wing cook.  Here's the link to the creator-read on:

    http://www.nibblemethis.com/ go to the recipes section.  That said, I run raised grid,(about 2" above the felt line) direct with any wing cook, around 350*F on the dome.. . 30 or so wings (defined as drumettes or flappers) at that height-LBGE.  Could power more but...

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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