Ok so I got a new bbq book. I had been doing wings at 250 for 1 1/2 hours and then trying to increase temp as much as possible for about 15 minutes to help crisp them up. It doesn't really get over 300 for the most part though. And I think that's due to the water pan of course. I do not want to take out the water pan because that definitely adds moisture. But the guy in this book lights another half chimney of charcoal. Takes both racks out and takes the water pan out and then puts it all back together. That really is a lot of work. And you risk spilling the wings all over the place with the bottom rack. I am not sure how that works. Has any one else done this? So thing were not super crispy but they were a little crispy and I thought really good. I am not sure I really want them that much more crisp and other people agreed. Can I get your thoughts? I want all my bbq to be perfect for my new place.
thanks
thanks