Best charcoal setup and wing placement for wings on kettle
Trying wings on the kettle for the first time today. With only a pair of charcoal baskets and the 22.5 kettle (no SNS) , is there a preferred charcoal arrangement (center vs side) for the 2-zone setup? I would think center would give more even heat to all pieces if they are all the same type but maybe side is better if you have a combo of drums and wings. Then you could put drums closer to the coals and wings farther to keep cook time more consistent between the two.
Is my logic correct or does it really not matter? How do you guys do it?
Use a garden hoe, a shovel, heck, even a pit mitt, in a pinch... shovel all your coals over to one side of the grill. Put your wings on over the "cool" side. Let them start popping and sizzling (I'm assuming you've already seasoned them...?). SLOWLY, and gradually, move them closer to the hot side. There is, however, an alternate version to this... Start them close to the hot side and finish them on the cool side.
There's a trade off, either way. "Grilling" is a LOT of frenetic activity, done in a short period of time, to have food done as quickly as possible. We're talking temperatures in the 500* - 575* range. BBQ is typically "low and slow," or lower temperatures, longer cooking times; I've BBQ'd as low as 165* and as high as 325*. It all depends on how much time you have and/or are willing to commit to...
2-zone cooking with the wings on the indirect side. Cook at 350°. Easy peasy...👍 I would strongly suggest doing yourself a huge favor of buying a SnS for this cook.😎
Too late for sns... This is going down in a couple of hours!
Thanks for the replies. I get the idea of 2-zone indirect... My question was geared more as to which indirect configuration works best, if any. Coals in center with wings around outside in a circle or coals all to one side and wings all on the other. Didn't know if heat distribution was more even with one configuration vs the other. Or if it even makes any difference at all.
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You said, "kettle", that means (or implies) Weber Kettle. Raking all of your coals over to one side creates a REALLY hot side over there, and a relatively cool side on the other (we're assuming the lid/dome is on.) Heat will tend to circulate via convection; it will circle around. It'll always be hotter over by the coal side, and be relatively cooler on the other side.
Coals to one side, it's easier to control how much heat gets to the wings. There will be definite "cool-down" spots. Coals in the center is harder to control (and maintain), as there is no spot you can move your product to that isn't as equally as hot as any other. This is really bad if you want to present a load of product all at once, and instead find that only three or four are getting done quickly. Coal to one side, you can lift up one side of the grill and toss in a couple of briquettes if your heat is tapering off. In the center, you can't.
I actually have been looking at the Vortex, which gave me the whole thought of whether or not coals in the center - even without it - would be a better option. I've got my eye on all the toys, but want to play around with the bare bones first.
You said, "kettle", that means (or implies) Weber Kettle. Raking all of your coals over to one side creates a REALLY hot side over there, and a relatively cool side on the other (we're assuming the lid/dome is on.) Heat will tend to circulate via convection; it will circle around. It'll always be hotter over by the coal side, and be relatively cooler on the other side.
Coals to one side, it's easier to control how much heat gets to the wings. There will be definite "cool-down" spots. Coals in the center is harder to control (and maintain), as there is no spot you can move your product to that isn't as equally as hot as any other. This is really bad if you want to present a load of product all at once, and instead find that only three or four are getting done quickly. Coal to one side, you can lift up one side of the grill and toss in a couple of briquettes if your heat is tapering off. In the center, you can't.
Thanks for the insight Chrispy - good points made all around and some thoughts that I hadn't thought of before (you might actually want some spots hotter than others rather than evenly lit all around, and the pain of refill if need be). I was indeed talking of the Weber kettle, so will go with the basket on the side.
Looking at one of the recipes on this site (buffalo wings), it said to expect around 7-8 minutes "per side" at 325 on the indirect side. That sound about right (I was expecting longer)? Does one still need to flip if they are on the indirect side getting convection heat?
Environmental factors. 0 wind, warm day? 325 & 7-8 mins/side, sounds about right (I'd shoot for 5-7 mins, and adjust). Humidity, rainy, w/ high wind? Touch and go. Yes, you still need to flip. It may be cooked evenly thru and thru, if it doesn't LOOK cooked thru and thru, your guests won't eat it.
MillerTime, As Spinaker said the Med Vortex and 22 1/2" Weber do an awesome job for Me on Legs and Thighs! I can't afford C. Wings! About 40 Min Indirect to 145* F then open the Vents and Sear over the coals to 165!
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Last edited by Danjohnston949; September 4, 2016, 05:55 AM.
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Late to the party....I think I'd try a basket right in the center with wings all around. If you simply shovel coals to the side obviously that side is hotter but w/o some sort of buffer the wings nearer the center will cook much hotter. Use a couple bricks end-to-end to make a divider if you can. The SnS uses a double wall of metal (also known as the water reservoir) as a heat buffer, so to emulate that bricks is a great idea. The vortex is what I'd emulate were I in your shoes here, placing the heat in the center to travel outward.
I cook wings indirectly the whole way (no sear), 30-60 mins. I like mine extra done, so I go 60, but they start looking done near ~30min.
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Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
These are Korean Pork Skewers... (Spicy Marinated BNLS Country Ribs) Vortex is in the center. Same setup for Wings as shown by Danjohnston949 . I would definitely recommend the SnS as a first Add-On, though. A Must-have, and I believe their site has instructions for setting up for Wings.
Medusa, How do you like your flexible (Cable) Skewers? Do the work for Shrimp and other Seafood? Thanks! OBTW the
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From a Backyard Cremator in Fargo ND, Dan
I've only used them this one time, but am pretty confident that they would work well any type of food. I'd definitely use this rig again (Vortex), and you don't need to turn anything, just wait until it's done. Same with chicken wings around the perimeter. The instructions claim that you can go ahead and string the meat before marinating, but I don't have a container big enough to fit the skewers. There are actually 2 "fire wires" on the kettle in this picture. Look at upper right corner at about 1:00. --Ed
Guest, Thanks for the info on your "Fire Wires"! You are absolutely right that you don't have to turn Your cook when placed Arround the Vortex as shown! I like to sauce and sear Chicken Parts So I Do?
From a Backyard Cremator in Fargo ND, Dan
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