Wing question

[jrc1]

I don't yet have a vortx[emoji53] (on the list) but I am planning on trying the  wing ring on my 22 using  the charcoal baskets in the center. My question is do you typically run with the vents wide open or start closing them to run at 400 to 450? What is the suggested setup.  May be a dumb question but I appreciate in advance the advice. 

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[MikeRocksTheRed]

I don't yet have a vortx[emoji53] (on the list) but I am planning on trying the  wing ring on my 22 using  the charcoal baskets in the center. My question is do you typically run with the vents wide open or start closing them to run at 400 to 450? What is the suggested setup.  May be a dumb question but I appreciate in advance the advice. 

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My results when using baskets instead of my vortex are very close.  With baskets, I fill them with a fully lit chimney of charcoal, then add a little more unlit on top and let those get going.  I always run my top and bottom vents wide open for wings....the hotter the better.  If youare doing it right after 5-10 minutes it will sounds like your wings are frying inside of your grill!  I usually do my wings for 35-40 minutes.  Another tip is to dump your coals in the "wing ring" area of yuor charcoal grate once you are done to burn up the wing drippings...it works great!

Good luck and let us know how it goes.

[Yendor]

I don't have charcoal baskets and have always just done a basic indirect cook with pecan wood. All charcoal to one side, vent to the opposite side wings away from the charcoal and she's good. The kettle does a great job of convection cooking it that way and the pecan smoke is beyond compare on chicken.

[Travis]

I just use baskets also. Sear the off and place into the ring. Vents open.

I like the idea of dumping the coals after the cook to burn off juices. Might try that next time to see what happens.

This might be a different question, but how do ya'll place yours wings? I put the drum my away from the fire. I've seen other towards the fire.


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[addicted-to-smoke]

...how do ya'll place yours wings? I put the drum my away from the fire. I've seen other towards the fire.

Not sure I've been able to tell a difference yet. The lid area gets a heat roll up, so even though it's away from the fire it's about as hot as food placed closer.

Somebody needs to do a quad thermo test, say with twin Maverick 733s and place the 4 probes in a line, from grate edge to right at the fire's edge.

[MikeRocksTheRed]

...how do ya'll place yours wings? I put the drum my away from the fire. I've seen other towards the fire.

Not sure I've been able to tell a difference yet. The lid area gets a heat roll up, so even though it's away from the fire it's about as hot as food placed closer.

Somebody needs to do a quad thermo test, say with twin Maverick 733s and place the 4 probes in a line, from grate edge to right at the fire's edge.

Hmmmmm....I can do this test the next time I do wings.  I'd imagine it's not that mich of a difference.  A wing is only so long, so the difference in temp from one end to the other has to be minimal, especially with the lid on.

[MikeRocksTheRed]

I just use baskets also. Sear the off and place into the ring. Vents open.

I like the idea of dumping the coals after the cook to burn off juices. Might try that next time to see what happens.

This might be a different question, but how do ya'll place yours wings? I put the drum my away from the fire. I've seen other towards the fire.


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I used to place in any random way then rotate twice.  So place on the grill, wait 12 minutes, flip each wing so that I am putting the towards the fire part away from the fire and also flipping them upside down, then repeat 12 minutes later.  More recently I've been flipping once.  I think its so hot it really doesn't matter too much.  My main thought with flipping was to do it so that the juices will drip on all sides of the wing instead of just dripping out from one side the entire time.  I flour my wings, so I've always thought eachs sides needs its fair share of juices and grease to absorb into the flour evenly and get good and crispy.   The more that I'm thinking about it now, I really don't think flipping or rotating makes a noticable difference.  I'll have to try some flipped and some unflipped on my next cook.

[jrc1]

Thanks for all of the advice. Going to try tomorrow and will post the results.

[Travis]

Sounds like a cool experiment. See what your getting yourself into jrc1!


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[jrc1]

Wings were great. Took a little over an hour.  Didn't get a shot of the wings off the grill.

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[Travis]

Glad to hear it all worked out for ya @jrc1. What did you do?


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[Wahoo95]

I run vents wide open and flip once during a wing cook



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[brokenappletree]

I don't know boys, I think the Slow n Sear gives rings and baskets a run for the money.  I get the grill to 350, drop the wings on and leave 'em for about 50 minutes.  No turning, no peeking.  Sauce up and cook  until satisfied:

[addicted-to-smoke]

But ... but ... what about getting the sauce on both sides ...?

[brokenappletree]

Sorry, I wan't clear, gotta have sauce on both sides :-)  After the first 50 minutes, sauce wait 10 minutes, turn sauce wait 10 (continue until satisfied).