Wings on the WSM method?


 
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Daum

TVWBB Super Fan
Hey Guys -

I've seen a bunch of people doing directly high heat with wings on their WSM and posting back great results. It looks like people are doing around a total of an hour with it, about two full chimneys of lit charcoal and the door open. The photos often show lid off, but was curious on what you've seen as the best method for cooking the wings. I usually just use my performer and do them over a bed of charcoal there.

Thanks!
Daum
 
I have entirely switched to the 14.5" and 18.5" WSM's for my chicken parts. I leave out the heat deflector, open all of the vents and in my smaller units use one full chimney of lit. The heat runs about 350 degrees and it normally takes 45-50 minutes to cook.

I brine the parts beforehand, and puncture the skin with a "meat tenderizer" (it helps the fat to release early and leads to crisper skin). I tend to sauce during the last ten minutes.

I cook with the lid on (do the flip at about 30 minutes), use only the top grate, and do not open the door. I use a couple of chunks of apple or pecan wood for smoke.

http://tvwbb.com/showthread.php?55936-Jerk-Chicken-Wings-on-the-14-5-WSM

Best chicken, ever!

Dale53
 
On my 22.5", I also load a full large chimney of lit briquettes, open all vents. Door in place but remove the water pan completely and cook with lid on using the top grate.

On a normal day the dial will be at the end of the scale
 
Like Robert I don't use the heat deflector and have all vents open. I do a dry brine on mine. I cook mine for about 20 minutes starting with the skin side down then flip for another 20 minutes. I then flip them again so the skin side is down again ( I also ace at this point if I'm saucing). I remove the access door and crisp the up over high heat.



 
Daum said:
curious on what you've seen as the best method for cooking the wings
Click to expand...
Best method....this thread could go on until the end of time

Clint's wings are my inspiration

http://tvwbb.com/showthread.php?63115-Teriyaki-Wings
http://tvwbb.com/showthread.php?62903-It-s-been-a-while
http://tvwbb.com/showthread.php?62509-flap-flap-flap-flap-flap
http://tvwbb.com/showthread.php?61491-Orange-Marmalade-Sriracha-Wings-a-first-for-me
http://tvwbb.com/showthread.php?61223-Guess-What-OR-Perfect-Wings-Every-Time
http://tvwbb.com/showthread.php?55703-Heat-in-the-middle-(WSM-as-a-grill)
http://tvwbb.com/showthread.php?54798-I-put-away-the-gasser-for-a-few-(wings)

Everything Enrico does inspire me. Enrico's take on wings

http://tvwbb.com/showthread.php?63245-chiccken-Wings-I-found-the-street-to-success!

Wings are my favorite thing to BBQ, I soak them for at least a day in the knock off of Frank Buffalo sauce, when I put them on, I sprinkle a spicy rub on and I nuke them with all I can

http://tvwbb.com/showthread.php?63620-Wings

Looking forward to your cook
 
I do what Robert does.

I agree with Chuck.

Yep, Clint is the forums wing man.

Nope I'm not paying $7.99 a pound for wings ever.
 
Have not tried direct with wings (yet)

But HAVE gotten excellent results using semi-direct (half charcoal in bottom of grill or one burner off on Gasser) keep wings on border of coals
Larry Wolf's Orange Sriracha Wings! (even my nephew, who did not like spicy stuff much, at A BUNCH of 'em)

Been away messing-around with other stuff for a while - now that I'm back, I'm gonna' have to see what that "Clint" guy has been up to...
 
This way has always been the best way for me with wings although i just now bought a kettle so i will be trying a bunch of new methods too. There is something fun about building a raging fire with some lump in the WSM
 
My Wings/WSM experience was a little bit less extreme.
I removed pizza stone (i don't have waterpan anymore) and cooked on the higher grate for 1 hour at 300F.
Lid was on and door was on.
Those were my first wings and that was the beginning ofour family wing addiction.

This is the link to my cook.
https://flic.kr/s/aHskmeF2yc
 
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