Broke in the Stampede >>> couple lbs of wings, real simple. SPG and on the fire for about an hour & 15. Started at 375 trying to get crispy skin, backed it to 325 about 30 minutes in.
They’re pretty good, but next time start at 225 to get some more smoke and then crank it to 400.
also, I’ll keep wings in fridge uncovered to dry them out a bit.
the grill is crazy easy, monitored it from my phone.
John "JR"
Minnesota/ United States of America
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Nice work. I bet running at the lower temp will help with the smoke flavor. Turn it up at the end to crisp up the skin sounds like a good plan going forward!
Yeah, nice. Looks like a very roomy grill. Isn't the WiFi application great. Did the stampede hold a nice straight temperature profile? You could maybe even go lower to get the smoke. 200 smokes great on my Trailblazer. Looking forward to seeing what else comes off of that beauty.
Broke in the Stampede >>> couple lbs of wings, real simple. SPG and on the fire for about an hour & 15. Started at 375 trying to get crispy skin, backed it to 325 about 30 minutes in.
They’re pretty good, but next time start at 225 to get some more smoke and then crank it to 400.
also, I’ll keep wings in fridge uncovered to dry them out a bit.
the grill is crazy easy, monitored it from my phone.
If you're going to smoke them, coat them in heavily seasoned cornstarch and put them on at 225 and turn every so often.
When you no longer see any cornstarch, they should be done but check with a thermometer.
It'll give you crispy skin at smoking temps that'll seem like you fried them and they'll stand up to any sauce just fine.
I don't do them any other way now. It does take about an hour to an hour to cook them though.
I take them off when they're about 190 to try to breakdown any connective tissue.
Also, there isn't any difference in taste with or without the cornstarch.
A lot of places use a 50/50 mix of flour and cornstarch for their fried chicken batter to make a seriously crispy fried chicken.
be careful when foiling pellet grills, I can't tell from your picture but make absolutely sure that the foil is perfectly tight along the exterior edges of your heat dispersal tray (drip pan, whatever). Pellet grills are kinda like PCs and cable management, you wouldn't think a single thin item would drastically alter airflow, but it can if placed in certain locations. And on pellet grills that area is usually the gap between the edges of the grill and the tray edge.
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