Dry brined some wings with a mix of AP Mojo Rub (from bbq guru} and Slap Ya Mama cajun seasoning and baking powder
Lit 1 full chimney {about 55 briquettes} of KBB and 1 chunk of apple wood. No other charcoal.
Smoked wings at 320 for 20 mins, flipped and another 20 minutes.
Then I hung the charcoal basket from the rebar and set the grate on top.
Got temps up to 430.
Put the wings back on for 5 mins a side to crisp the skin.
Coated with a mix of Capital City Spicy Mambo sauce and Diamondback Sriracha.
Lifitng the basket up definitely got the the temp up.
Before I attempt that again will have to consider how to do it more safely.
I just grabbed the basket handle with the thick leather gloves. And that was fine but I had to move quick.
Lit 1 full chimney {about 55 briquettes} of KBB and 1 chunk of apple wood. No other charcoal.
Smoked wings at 320 for 20 mins, flipped and another 20 minutes.
Then I hung the charcoal basket from the rebar and set the grate on top.
Got temps up to 430.
Put the wings back on for 5 mins a side to crisp the skin.
Coated with a mix of Capital City Spicy Mambo sauce and Diamondback Sriracha.
Lifitng the basket up definitely got the the temp up.
Before I attempt that again will have to consider how to do it more safely.
I just grabbed the basket handle with the thick leather gloves. And that was fine but I had to move quick.
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