chicken wing capacity - upside down hinged grate on original grate?
I'm from Western NY, so wings are essential. I don't have a hinged grate - yet! Do you think there would be room to fit wings on the original grate underneath the flipped over hinged grate? I'd need to figure out a way to stop the hinged side from falling down but it could be a good way to get more wings using grates we'd already have. Thoughts?
What if you tied butchers twine (or something more fire resistant) to the rods and tied a bunch of wings to each string 1 inch apart from each other? You could have a huge hanging capacity. You could also create a center wire on the lid or something to hang even more. Just a thought, haven't tried it myself.
Another idea would be to skewer a bunch of them together and rest the end of each skewer across the rebars. This could be doubled up with lining up the grate with wings too and running the cooker with both sets of wings going at once. Again, just a thought.
What if you tied butchers twine (or something more fire resistant) to the rods and tied a bunch of wings to each string 1 inch apart from each other? You could have a huge hanging capacity. You could also create a center wire on the lid or something to hang even more. Just a thought, haven't tried it myself.
Another idea would be to skewer a bunch of them together and rest the end of each skewer across the rebars. This could be doubled up with lining up the grate with wings too and running the cooker with both sets of wings going at once. Again, just a thought.
I like your skewers idea. I'm much too lazy for tying stuff together and even if I weren't, I'd screw it up!
I don't have a PBC, but couldn't you just put the hinged grate on the bottom face up and stack the original grate on top of it? That would give you two levels of cooking.
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Wanted to see if I could revive this thread. Chicken Wings on the PBC are great, but I'm looking for a way to make a larger number of wings for a crowd. Using the standard grate, I'm only able to make 24ish wings in a batch which takes 1.5 hours. Not enough yield for that amount of time.
I was considering using 3-4 rotisserie grill baskets like at the link below, figuring I can probably fit 15 wings in each basket as a conservative estimate.
Seems like it should be pretty easy. Will probably give it a test run with one basket unless anyone more experienced on here sees any red flags with this idea. Thoughts?
the problem with that is if they all slide down because of gravity and you don't have some gaps in between them then you will have those nasty, mushy, discolored parts where chicken was touching other chicken and the heat didn't get to it.
If you don't already have a hinged grate I would get one (a lot of hardware stores carry them) without the hinges and then flip it over. Or, you can go to the Smokenator website and order a hover grill (I have one).
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