What is the best charcoal set up for smoking wings on a 22" Kettle

[Izmosis]

So, I'm looking into finding the best charcoal set up for smoking wings. I've been using the snake method for ribs. But was thinking about buying the slow n sear charcoal baskets. What are the positives and negatives for using  the charcoal baskets?

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[kettlebb]

This can get kind of touchy as there are some very passionate people on each side of the fence (SnS vs Snake Method). My personal results are that the snake method delivers more constant temperatures without heat spikes.

For wings I'm not sure if it matters all that much. They would have to be really neglected to turn out dry and bad tasting.

Kettles aren't like ovens, you'll have some temp swing both ways. Best advice I can give for anyone smoking is aim for a temperature range. I like 250-275. If I'm in the range I can relax and have fun cooking.

My experience with the SnS is you have to keep the water level full and start with only a few lit briquettes. The snake is pretty much set and forget.


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[HoosierKettle]

I prefer wings cooked at higher temperatures. You can still add a small chunk of wood and get the desired smoke flavor.


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[SMOKE FREAK]

I prefer wings cooked at higher temperatures. You can still add a small chunk of wood and get the desired smoke flavor.


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Me too. And I do that with the "Vortex"...

[jmike314]

I prefer wings cooked at higher temperatures. You can still add a small chunk of wood and get the desired smoke flavor.


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What he said.
I've used full Weber baskets with one to each side of the kettle and cooked wing in between them.
I've also recently got a vortex and have since made wings around it.
In both cases, I've added wood to the grate above the fire and gotten good smoke on the wings.


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[hawgheaven]

I prefer wings cooked at higher temperatures. You can still add a small chunk of wood and get the desired smoke flavor.


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Me too. And I do that with the "Vortex"...

X2. That's the only way IMHO... The Vortex is the only way to cook wings!

[hawgheaven]

.

[greenweb]

I prefer wings cooked at higher temperatures. You can still add a small chunk of wood and get the desired smoke flavor.


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Me too. And I do that with the "Vortex"...

X2. That's the only way IMHO... The Vortex is the only way to cook wings!

x3

[JEBIV]

yep, hot hotter hottest, then eat

[Izmosis]

I ended up getting the baskets, and filled them both up up to the top, layered the wings out in the middle. They turned out pretty good. Everyone seemed to enjoy them. Thanks everyone for input. 
Love this forum. 

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[Shoestringshop]

yep, hot hotter hottest, then eat

Yep, Yes, and Yessiree

[wgjones3]

When I have wings to cook, my plan is Weber baskets in the middle and wings arranged in a ring around them.

[foshizzle]

Fire baskets or Vortex in the middle and let the shape of the kettle push the heat to the outside edges makes for perfect wings IMO.



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[socal-griller]

Yup. Vortex. But with the GBS grate (center removed). Wings around the ring and easy access to the Vortex.

[crizpynutz]

I didn't take a pic of the cook and only have a quick pic of the last 2 wings left, because I texted it to my buddy to show him.  These came out fantastic, everyone ate them so fast it was kind-of unexpected.  I used an offset (no SNS) by just placing a rolled up piece of foil to keep the charcoal to one side, a foil drip pan under the wings with some water in it and laid out the wings for LnS.  Rub was a basic BBQ rub, nothing special.

Once I got my 22 to about 225 to 250 degrees stable, I placed the wings with space on the offset side.  Here's some points for the rest:

- Light coat of olive oil then liberal use of rub to coat all sides, let sit for 30 min while getting temp set.
- After about 1.5 hours, did a light baste with melted butter
- After about 2.5 hours, did a 2nd light baste with melted butter
- At 3.5 hours, did a baste with bourbon bbq sauce
- 15 min later, did a 2nd baste with bourbon bbq sauce and plated the wings just under 4 hours.

Hopefully the pic worked, the 2 wings in the pic are how they all looked.  The split breast was done on a different set up.  Same rub/sauce though.