Wings direct on the blue

[HoosierKettle]

These will cook direct the whole time. I've talked about it before and it didn't sound like common practice so I figured I would take some pics along the way. I haven't done this on a three wheeler yet but I'm approaching it the same. Full lit chimney, half vent lowers, turn and rotate every 15. This usually takes awhile so I'm anticipating these will take a six pack at least. Evidently I cooked salmon on the blue the last time. This has me moderately worried of the flavor outcome even though I warmed it up sufficiently.






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[HoosierKettle]

First flip and rotate. Oh, the wonderment of covered bbq.

This is live action so I'll be updating frequently.




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[RumBar]

Flip and sip!


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[addicted-to-smoke]

I've never really noticed salmon altering the flavor profile of my grills. You should be OK with this cook so long as the beer holds out. GOOD LUCK, WE'RE ALL PULLING FOR YOU.

[HoosierKettle]

45 minutes. Pulled 2 off that were ready and gave to my son that is leaving to go to a pacer game. Opened all bottom vents wide open. About 45 minutes in.




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[mhiszem]

Wow they look great!


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[HoosierKettle]

Final product. I would guess they took an one hour and 15. Outstanding results!  Crispy and juicy.  The family was very pleased.

I tossed half in franks and butter and half in bbq and butter once I pulled them from the grill.

So there you have it. Don't be afraid to cook direct. While indirect produces good results and is easy, I think you will be pleasantly surprised at the results that a direct cook will give.


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[Bigmac]

That's a thing of beauty, I love me some chicken wings. Nice looking family of kettles you have there.

[HoosierKettle]

Flip and sip!


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More sip than flip tonight!


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[tmartin]

Looks great.  Love the blues.

[addicted-to-smoke]

Well I'm still afraid of flareups but will try it anyway. I realize the lid takes care of the flareups, but that's a lot of little flippers to flip while the flames are flaming, no?

[HoosierKettle]

Well I'm still afraid of flareups but will try it anyway. I realize the lid takes care of the flareups, but that's a lot of little flippers to flip while the flames are flaming, no?

There are 2 critical keys to success. Calm the coals before putting the meat on at the beginning and turn/rotate every 15. That's about it. I like to start off with lowers half vented but I ended up needing full open towards the end. 


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[Firemunkee]

Very cool, thanks for sharing this!

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[HoosierKettle]

Well I'm still afraid of flareups but will try it anyway. I realize the lid takes care of the flareups, but that's a lot of little flippers to flip while the flames are flaming, no?

I just realized my earlier response to this didn't answer your question at all. Not sure what I was thinking.

I kind of run the tongs through the middle and grab as many as I can at once and I do a pretty quick shuffle, paying specific attention to flippers that need shuffled in and out of the hottest spots.

You usually will have a couple minutes before the coals start to flare up. Last night, it was just starting to flare up a little by the time I finished turning.

On a side note, I swear 3 wheelers do a little bit better job cooking just about everything if you have the patience which I normally do not.



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[captjoe06]

I stopped buying wings as they're priced almost as high as ribeyes on sale around here.  It's crazy.
Thighs are half the price.
Looks like a great cook.