Boomerang Wings


 
"is perfect given the distance between fire and food."
Jim, I agree. For some reason when I looked at the grilling photo I thought I saw (through my fuzzy AM eyes) the grate sitting right above (think no center section) the charcoal bowl. :rolleyes:
 
Jim Lampe said:
Marc, using the WSM without the water pan works well because the heat is still there yet you do not have to constantly flip the pieces... and if there are flare ups, the fire doesn't touch the chicken.
Grillin' Roadside Chicken on the WSM, for example, is perfect given the distance between fire and food.
Click to expand...

Yep, exactly like doing chicken on the UDS. Again, beautiful wings!
 
Jim Lampe said:
using the WSM without the water pan works well because the heat is still there yet you do not have to constantly flip the pieces... and if there are flare ups, the fire doesn't touch the chicken.
Grillin' Roadside Chicken on the WSM, for example, is perfect given the distance between fire and food.
Click to expand...

and a beer can chicken (minus the beer can) would work too . i suppose?.....this makes my brain start to grind into action.
 
Looking good! Thanks for the feedback on that marinade. I picked up some a couple of days ago and have been looking for feedback on it. I do a similar thing with my wings but I use a vortex which allows for easy indirect cooking and adding smoke ;)



 
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