Welcome from Doraville, GA go get the red LOL

Thanks for the add. I have a SJ a JJ and a Q1200. Enjoy grilling, but want to get better. Also, there's this '96 red kettle that keeps calling me.

@Babekyu I have seen Cowboy in Home Depot, Lowe’s and Walmart in my area.

Thank you.  I'll check all three, as they are all pretty close by.   There's also Academy Sports nearby that supposedly has B&B, Jealous Devil and Fogo(?).

Some really strong #'s from some of the folks here.
Just guessing, we may have hit 65- 70 cooks last year.
I say "we," because my wife does the majority of the
cooks.  I simply don't take the time.  Work or cook?
Typically, work wins that battle.

Thanks Dave... 65 - 70 is a great number.  That's close to 1.5 cooks per week if my noggin is figuring correctly.

My wife and I like to share in the grilling duties as well, although I generally drive the desire to do it.  She actually asked for vortex wings last night which surprised me a little.  I usually get an eye roll when I mention wings lol.....

Cheers

Quote from: bamakettles on May 09, 2024, 04:32:42 PM

Wing ding on the red LE.  Horrible picture, I was holding the hot as f lid.

Those look tasty.  How were they prepped?
Also, what charcoal are you using?
- I've always used Kingsford briquettes, but when I purchased my SSP, the seller threw in a partial bag of Cowboy Oak & Hickory hardwood lump charcoal, and I'm quite liking it.  I'm already looking into where I can buy the Cowboy lump charcoal locally.

Thanks!  Not much prep for these wings.  These were from Costco (more bang for our buck) and come in 6 individual packs.  We usually cook 2 packs - this is what we did last night.  Wings were thawed, dried with a paper towel, sprayed with Pam and dusted with Cosmos Q Dirty Bird seasoning.  I don't even bother flipping, get the kettle rip roaring hot - after it gets going I crack the lid to get it up to 650ish on the lid thermometer, put the wings on and close the lid without the crack vents wide open the entire cook.  Usually takes about 30 minutes to get them to 175-185F.  Last night I used B&B oak lump charcoal which works really well with just about any setup.  Jealous Devil lump works great as well.  I've used briquettes too, but I tell you what, the more I use lump the more I like the flavor profile.  We've been happy using lump for mostly all cooks this year, even low n slow on the WSM.