Thought I'd check with the Pit on cooking chicken wings using both the top and bottom grates on a barrel smoker. I'd like to keep the skin crispy but wonder if the drippings will prevent me from doing that. I'll swap the top and bottom grates mid way through the cook. Once I hit an internal temp of about 170 I'll move them to a hot grill. Any thoughts from the barrel cookers of the Pit on whether the drippings will add/reduce flavor to the wings and prevent a good crispy skin?
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Does your barrel cooker have a diffuser plate? I am trying to discern whether it operates like a WSM or a PBC - I have both and with a bit more info I can probably approximate to your barrel. -
No diffuser. It would be like a big WSM without water bowl of course. It's a 55 gallon drum.Comment
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Mudkat, if you are rotating half way through the cook on the drum, but finishing up on a hot grill to crisp up the skin, I doubt the drippings hitting the wings on the lower rack will hurt. The grill should take care of that, right?Comment
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If the fire is hot enough (300-350) you shouldn't even need to finish on a grill.Comment
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Thanks guys! That helps a lot.Temps between 350 - 400. That's my thinking jfmorris , the grill grates should put some crisp on them no natter what! I haven't used both grates yet and I'm serving others so I don't want to anything ruiness. 😀Comment
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Mudkat there is something about cooking "indirect" but still over the coals - indirect due to distance. A couple of weeks ago I cooked a couple of thick steaks on the top rack of my 14.5 WSM with the bowl removed. I put them in really cold, partially frozen. My plan was to flip them when they hit 80 internal, which I did. And then when they hit 115 I was going to pull them, remove the center ring and put the bottom grate directly on top of the charcoal ring for a reverse sear. Unfortunately, I underestimated how quickly they'd go from 80 - 115 and when I stuck in the Thermapen they were already at 135. So, no reverse sear but you really can't even tell (pic of how they came out is below). I recommend popping your wings in the freezer an hour before going into the barrel. This will cause them to take longer to come to temp which will give the skin more time to crisp. 2 other tricks: make sure you put a little oil on the wings and if you make your own spice medley add a little baking soda to the mix - both of these will foster a crisp skin. I am doing buffalo wings in the PBC tomorrow and will be employing all of these tactics.
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That's a good idea with the WSM sear. Efficient too. I'm suprised you got the grill marks you did just cooking on the top grate. The steaks look great! Thanks for your suggestions JeffJComment
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I would let it rip. High temp and rotate halfway through the cook. Maybe sear over another grill after smoking.Comment
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