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Indirect wings question

onpoint456
onpoint456 Posts: 204
in EggHead Forum
I like to do my wings raised indirect at ~400°.

The last couple of come though, the drippings tend to hit the deflector and burn up causing a lot of smoke and imparting a nasty smoke taste.
I have tried using an empty drip pan on the second level weighing helps a little bit but still burns up.

I am hesitant to put water in as I don't want to steam the wings. Any thoughts?

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Comments

  • mtasker
    mtasker Posts: 88
    i would fold a layer of aluminum foil on the deflector.  never had an issue this way.  now i rotisserie them. 
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  • Foghorn
    Foghorn Posts: 10,227
    When you write "on the second level" - does that mean it is sitting directly on the ceramic heat deflector?  Or is there a space (air gap) between them?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • onpoint456
    onpoint456 Posts: 204
    Foghorn said:
    When you write "on the second level" - does that mean it is sitting directly on the ceramic heat deflector?  Or is there a space (air gap) between them?
    Sorry, second level means it is on the first grate. There is an air gap between the deflector and the drop pan.

    The deflector is wrapped in foil but due to the heat I am cooking at, it still seems to burn.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    If your using the PS your still getting areas of direct heat on your drip pan. You could add an a drip pan on the PS to help get a bigger indirect area or add a layer of rock salt to the drip pan your already using.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • lousubcap
    lousubcap Posts: 36,798
    edited September 2020
    Go very raised direct.  I run about 4" above the felt line and fill the fire box a bit over half full.  (distance to the fire).
    I have been on both sides of this issue with wings but after many experiments have gone as above.  Flip around every 15-20 minutes til they look done-usually 45 minutes total.  FWIW-
    Edit: running at around 350-400*F on the dome.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JethroBodeen
    JethroBodeen Posts: 526
    like @lousubcap says. Why not try raised direct? I do all chicken raised direct unless for some reason it has a high sugar rub...
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  • onpoint456
    onpoint456 Posts: 204
    Thanks all. I have done raised direct but I always seem to over cook (burn) them. I'll give it a go again. I have a raised rack that will get them high in the dome.

    Thanks again.
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  • onpoint456
    onpoint456 Posts: 204
    edited September 2020
    Success. Here are things that I think helped.
    1. I let the egg get to temp and stabilize for a longer period of time. Rather than can up the coals and throw the wings on.
    2. Cooked at a lower temp than normal. Cooked 325-350 for 45 min.

    Thanks all. Go Eers!

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  • lousubcap
    lousubcap Posts: 36,798
    Those look outstanding. Congrats.  No pressure to duplicate the cook.   =)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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