First run smoked wings on the slate

[Darryl - swazies]

Pseudo smoked wings finished on the slate.
Went for the fake smoke on the performer, worked well enough for the trial run.
About 290 average,…peach wood, lots of blue smoke as we set the wood in a perfect place.
Cooked to about 160……lesson learned is you can go to easily 180.
The meat came off tougher than I wanted…..higher heat or higher cooked temp I know pulls off the bones.
Skin was crispy….ish….but I got it set in stone for next time.
Paired with a frozen pizza with added cheese and bacon.
Turned out pretty good but we can make it much better easily.
The bacon was for later use.
Canada long weekend eh!

 

[Andy Kaminski]

That looks good Darryl.
I’ve never considered cooking or finishing wings on my griddle.
I’m gonna have to give that a go.

 

[Darryl - swazies]

That looks good Darryl.
I’ve never considered cooking or finishing wings on my griddle.
I’m gonna have to give that a go.

My bud who made the cover for the griddle told me about it….he said I would never go back to my old wing cooks once I cooked them this way. I have had them smoked then deep fried before it’s the same idea sort of. The smoke is nice but it has to be crispy.
Next time I will make a couple adjustments …they were good, I ate them all but I know they can be a bit better.

 

[Tim Campbell]

Darryl, these look outstanding. Love that cook.

 

[PhilipHedrick]

Looking great!

 

[ChuckO]

Excellent cook and I imagine excellent crispness too

 

[ArnoldThomas]

nicely done!

 

[EricV.]

Looks really good, but a lot time involved. I am not sure why you continue to sway away from the Vortex. I dry brined some wingettes, no salt for 18 hours. Breaded with my usual & 38 minutes later extremely crunchy!