Back on the Grilling Forum there was a post on the Dizzy Pig breaded wings. I said I tried it and it was great. Next was breaded thighs. Thank you Chris from Dizzy Pig. Fried chicken on the WSM. 10º outside. Open vents all the way. Top rack. Foiled pan. Started skin side up. Flipped after 1/2 hour. Flipped again after 1/2 hour. Kinda stacked in the middle of the grate. 1 1/2 hours. Hmmmm! The only thing it needed was some more flavor. Should have brined also. But I was ice fishing all AM.
Wish I knew how to link to the other post, but check out the recipe under Grilling/Wing Suggestions.
Wish I knew how to link to the other post, but check out the recipe under Grilling/Wing Suggestions.