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Wings...elevate above lip?

KKorkmaz
KKorkmaz Posts: 150
in EggHead Forum
I recently posted a wing cook I completed that raised a question for me. I've been doing spatchcock chicken and recently wings raised on the BGE. I place my CI grill normally and add three fire brisk to its surface. From there I add a smaller grill on top of the bricks which allows me to elevate the chicken well above the lip of the BGE.

Unfortunately space on this elevated surface is limited and my ability to cook a large volume of wings is just not there. Does anyone have experience cooking wings raised to the lip of the BGE? I typically go raised well above the lip at 350 for around an hour. I'm assuming this would change if the bird was closer to the fire/heat source. 

Any help is much appreciated!
Chicago, Illinois
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Comments

  • Jeremiah
    Jeremiah Posts: 6,412
    You're gonna get a thousand answers. Everyone does wings differently. I do mine indirect, but yes, most elevate. 
    Slumming it in Aiken, SC. 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Are you cooking direct or indirect? 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • KKorkmaz
    KKorkmaz Posts: 150
    Direct
    Chicago, Illinois
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  • Mantoothian
    Mantoothian Posts: 85
    Elevate, dust the wing skin in corn starch to dry it out, then cook indirect at 400* for an hour. Perfect every time.
    Denver, CO
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  • dougcrann
    dougcrann Posts: 1,129
    Vortex Thunderdome
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  • saluki2007
    saluki2007 Posts: 6,354
    To answer your question, Yes, I elevate my wings above the felt.
    Large and Small BGE
    Central, IL

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited June 2016
    If you are cooking direct then I think you will be fine elevating the grid just to the felt line and cooking if you want the full space of the grid.   If you are a little closer to the fire you might have to move the wings around a bit more but they should cook up just fine.  

    If you are using fire bricks like these you can raise your grid:
    image
    image
    (stole these pics from here)

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • CheeseheadinAZ
    CheeseheadinAZ Posts: 315
    dougcrann said:
    Vortex Thunderdome
    I'm with ya @dougcrann I love the vortex!!
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  • fishlessman
    fishlessman Posts: 34,611
    find a basket, you flip them all at once into a big bowl then back into the basket. these 20 something wings were done in a mini =) cut into 4o plus drumette and wingette pieces

    image

    image


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • KKorkmaz
    KKorkmaz Posts: 150
    Wow, thanks for all the insights guys! Sounds like I can cook at the felt level and expect great results. 

    @CheeseheadinAZ The vortex looks like an addition to the fire box? 

    @fishlessman I like the basket strategy but I also like my wings to get nice and crispy, do you find that you get grisly skin with them in such close contact?
    Chicago, Illinois
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  • KKorkmaz
    KKorkmaz Posts: 150
    @SmokeyPitt my set up is the same except I've been placing the bricks into one grate and putting another on top of them. The highest grate in that set up gets the wings. 

    I'm planning to give em a shot a the felt
    line and compare my results. My ultimate goal is to be able to cook more than just a handful at a time.
    Chicago, Illinois
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  • DieselkW
    DieselkW Posts: 915
    I put my bricks on the fire ring, grill on top of the bricks. I can always add another set of bricks on the grate and set another grate on top of the second set if I want to get really high. (at 4:20 pm)

    I find the felt line works well for all species of small pieces, if you keep the inferno down to a dull roar around 300º

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • fishlessman
    fishlessman Posts: 34,611
    KKorkmaz said:
    Wow, thanks for all the insights guys! Sounds like I can cook at the felt level and expect great results. 

    @CheeseheadinAZ The vortex looks like an addition to the fire box? 

    @fishlessman I like the basket strategy but I also like my wings to get nice and crispy, do you find that you get grisly skin with them in such close contact?
    my goal is to gett a little char and flip the basket til they all have some, i set it up at 280 dome, set tinfoil on the lump, then basket directly on the foil, its pretty hot down on the lump that way, toss them every 15 minutes. they would be alot more crispy if they didnt come out of a 3 day marinade, tossed right on, then hit with buffalo sauce at the end. heres my setup, just foil =)

    image

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • blasting
    blasting Posts: 6,262
    @CheeseheadinAZ. @dougcrann

    I like the idea if this thing.  Seems I saw it at smokeware or cgs, but no more.  Where did you guys pick yours up?
    Phoenix 
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