Had a quiet Sunday at home, so I decided to throw some wings on the LSG. I dry brined them the night before, and used a rub I had thrown together with some random things in my spice drawer. While they went a touch over and a few of the flats got a little more color than I would have liked, they turned out pretty well overall - and most importantly, my wife enjoyed them!
This pit is an amazing cooker! The more I use it, the more impressed with it I become.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
It was a quick and easy cook. I used FOGO gold bag, and I took a split of apple wood and cut it in half just to add a little smoke. The dome thermometer hovered around 300 for the entire cook. I pulled them just after the half hour mark, and probably could have pulled them maybe five minutes earlier. Everything tasted good, and the meat was still juicy (wings are very forgiving), but a few of the wings had skin that went from crispy to a bit charred (not necessarily all bad, though).
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