Wing time but needing advice from the pros.

[ReDDoG]

Its wing time on our beloved PBC.Ive watched all the videos and they helped a ton.Of course coming here for help is the best as usual.And its wings so you cant screw it up right?

So i have a few questions

(1)Im using Kingsford - and knowing its a quick cook- How much should i use?Im not into wasting charcoal as she can go along time.Ive seen 1 layer on the bottom and 40ish in the can.Thoughts?

(2)Whats recommended as far as when to flip?After 30 minutes each side is again what ive seen.

(3)Rebars in or out?I always leave them in as directed to get my temps right.But this is hot and fast .

(4)Getting towards the end of the cook after saucing,should i crack the lid abit?Or leave it off.

#1 is really my goto question- i always fill to the rim on the basket because everything i cook is a bigger piece of meat.

Thanks upfront.

[Steve B]

I don’t own a PBC. But hopefully fzxdoc an expert with the PBC will chime in.

[jecucolo]

How much charcoal in the pbc is a question that gets lots of answers. I use corks to smoother the fire after I’m finished cooking. I usually have have a basket of coals. The next cook I top it off and light them up. Most people let the coal burn out and start fresh because the cost is minimal. I have run half a basket and I don’t see much difference.

When the wings begin to brown is when I turn them. One thing I learned from David Parrish is mix 50-50 backing powder and table salt and dry brine the wings overnight. This will help crisp up the skin.

id leave the rebar out that way you get a hotter fire and crispy skin.

No preference here on the lid.

[Mudkat]

Just a comment on the baking powder mix since I don't own a PBC, I am starting to get away from it. To me it adds a flavor that I don't like so you may want to go easy on it to see if you can taste it. Dry brine definately.

[FishTalesNC]

I looked up notes from a couple of my PBC wing cooks...

1) I get it’s a shorter cook, but I want that thing hot when cooking wings, so I filled it up with KBB. I’d be concerned about chewy wings if I rationed charcoal.

2) I like the "when the wings begin to brown" approach.

3) I go the entire cook rebar out.

4) I didn't need to crack the lid, but I had a full hot basket and no rebar.

Only other thing I’d add is I learned the hard way to rotate the grate when doing PBC wings. There are inevitably hot spots in the basket, and rotating helps avoid a few burned wings for me. Good luck!

[mountainsmoker]

The secret to criiisped skin wings is a hot fire. Get it to 350 before putting them on and turn them as each side browns.