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575 Degree Turbo Wing Test.

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SGH
SGH Posts: 28,791
in EggHead Forum
I have been playing around with the turbo method with large cuts of meat a good bit as of late so I thought why not try it with wings as well.
Smoker- LBGE.
Wood- Pecan.
Lump- Rockwood.
Set up- Indirect with plate setter with drip pan. Grid at gasket level.
Seasoning- Thought I would try a 3 way mix. Cayenne is still in the mix. The Salt Lick was in my Elfster gift.
Temperature- 550-575 degrees indirect.
imageimageimage

Location- Just "this side" of Biloxi, Ms.

Status- Standing by.

The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DMW
    DMW Posts: 13,832
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    I think @Mickey has a good picture of turbo wings.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,791
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    @DMW‌
    I have seen it. I hope that I get lucky and do much better brother W ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lousubcap
    lousubcap Posts: 32,393
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    @SGH-I will be interested in the level of effort to get the BGE north of 550*F indirect.  Every time I try to get there for a controlled (non pizza) cook it seems to be more work than the return.  Stock grate in the LBGE.  I may be missing the obvious...
    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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  • Mickey
    Mickey Posts: 19,674
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    DMW said:
    I think @Mickey has a good picture of turbo wings.

    My Turbo Wings. image
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • SGH
    SGH Posts: 28,791
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    @Mickey‌
    That's just plain awesome!!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    @lousubcap‌
    Brother Cap, when I really want to get up on the temp, I light a full chimney starter and dump in my egg once all of it is roaring. It has worked like a charm thus far brother Cap. No problem at all hitting 500+ degrees indirect.

    image

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    Going on at 550 degrees.
    imageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Phatchris
    Phatchris Posts: 1,726
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    Thomas Keller's roasted chicken is at 450.. So why not bump it a bit :D
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  • SGH
    SGH Posts: 28,791
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    @Phatchris‌
    I just bumped it to a steady 575 degrees. What's the worst that could happen? :D

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • anzyegg
    anzyegg Posts: 1,104
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    These look like they'll be great. Not sure how fast turbo wings take? Usually mine cook in about 45 mins at 400...
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  • SGH
    SGH Posts: 28,791
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    @anzyegg‌
    Thanks for the kind words my friend. Total cook time: 32 minutes 51 seconds from take off to touch down.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    @lousubcap‌
    The egg jumped around in the mid to high 500's. I just let ride.
    imageimageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • texaswig
    texaswig Posts: 2,682
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    I'm looking forward to seeing this. I bet it's gonna work. We use the kicken chicken all the time.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • SGH
    SGH Posts: 28,791
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    Turned out pretty good for the first time.
    imageimageimageimageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • hapster
    hapster Posts: 7,503
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    Looks like it worked just fine.
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • anzyegg
    anzyegg Posts: 1,104
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    Oh yeah!!! Awesome turbo my friend.... I like the fixins with it....
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  • SkinnyV
    SkinnyV Posts: 3,404
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    Nice meal all around well done. =D>
    Seattle, WA
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  • lousubcap
    lousubcap Posts: 32,393
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    I would kill that but not at your consumption rate!  Thanks for the feedback-great groceries for a Sunday snack :)>-
    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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  • Aviator
    Aviator Posts: 1,757
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    @SGH, so what determined the end point by your standads? Just curious. Id like to replicate this as the one thing about wings for me, When I am hungry for wings I need it like now! :))

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • SGH
    SGH Posts: 28,791
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    @Aviator‌
    Are you asking how did I determine when to pull them? If so I go by feel. The wings should be very "yielding" and "loose" to the touch. If that is not what you are asking, I will gladly try again my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Aviator
    Aviator Posts: 1,757
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    Spot on buddy, thanks.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • Ragtop99
    Ragtop99 Posts: 1,570
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    Nice work. Did they get much smoke? I normally don't get much when temps go north of about 450*.
    Cooking on an XL and Medium in Bethesda, MD.
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  • SGH
    SGH Posts: 28,791
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    @Ragtop99‌
    No sir. They did not. At temps that high dwell time is so short in the cooking chamber that they only pick up a very light hint of smoke. It a fair trade off though. Lightly smoked wings in about a half hour. They are excellent nonetheless. And as always I thank you for the kind words my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited October 2014
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    Pure$$$$! Nicely done Scotty!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • PNWFoodie
    PNWFoodie Posts: 1,046
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    Is that dressing as a side?
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • SGH
    SGH Posts: 28,791
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    @PNWFoodie‌
    No ma'am. It's a stuffing that I usually use for whole chickens and whole turkeys. Just had it as a side with the wings. I should have tried stuffing the wings ;)
    @NPHuskerFL‌
    Thank you brother husker.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • PNWFoodie
    PNWFoodie Posts: 1,046
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    That's what I meant. In my mind, "stuffing" goes in a bird and "dressing" is cooked along side. No other difference. In any case, it looked amazing! Would you mind sharing your recipe?
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • anton
    anton Posts: 1,813
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    Looks delicious as per usual. I used that same Kickin Chicken on my spatchcock tonight, nice spicy flavor.
    =D>
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • SGH
    SGH Posts: 28,791
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    @PNWFoodie‌
    It's a secret family recipe that I really didn't want to let out of the bag. I have kept it gaurded for close to 50 years. But sister you know I can't say no to you. So here it is:
    image
    That is honest to goodness what I used tonight sister. Haven't been feeling myself. Real run down from the odd shifts that I have been keeping.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • corb69
    corb69 Posts: 155
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    Can't wait to see that egg back in it's home instead of out on the grass....  ;)
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