Smoke and wings question

[Jimmy McGoose]

Hi all, I've seen lots of videos recently of people cooking wings with a vortex and a lump of wood over the top for smoke. I'm looking to recreate this without either of them!

My plan is to put the charcoal baskets together in the middle and place some wood chip in a smoking box over the top with the wings around in a circle. Anyone have an idea if this will be any good??

Smoking chunks are rarely available in store in the UK and I'm cooking on Friday night so an online order won't make it in time.

[joewhodatt]

Works just as well as wood chunks and vortex.     I have used baskets for a long time.  I would use some soaked chips and dry chips.   


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[JEBIV]

You will not be disappointed with that setup

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[SMOKE FREAK]

I might be alone here but when I grill wings I don't add smoke...

[bbqking01]

I added smoke to my wings...nobody liked them. They said next time don’t add smoke...[emoji853]


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[Jimmy McGoose]

Thanks for the advice. I managed to source some weber chunks on Amazon that have just been delivered thanks to Prime! Glad to hear the baskets will work.


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[Mike in Roseville]

I added smoke to my wings...nobody liked them. They said next time don’t add smoke...[emoji853]


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+1

This 100%. I’ve used both Vortex and baskets for wings and they come out so similar that I’m hard pressed to tell a difference. For poultry, I omit any smoke wood. Charcoal is all you need. For longer cooks (larger chicken pieces) it’s even more critical as it not only affects flavor, but color as well.


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[bbqking01]

My wings, even though they said no smoke next time, they didn’t last but like 15 minutes.



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