Today was the first day I could be outside and not be freezing. The snow and ice got cleared off the back deck so it was also a chance to setup there for the first time in months:
Picked up a couple packs of whole wings and tossed them in a brine containing molasses for a few hours before high heat smoking them for about 45 minutes with white oak. My lid temps at the vent were 440-470f:
When the wings got close I grilled them shortly then moved them just off the heat and cooked the burgers:
The meat was pink on the outside.
Topic: Burgers And Wings (Read 1321 times)
