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dwfisk 02-04-2013 06:55 AM

Harbowl Wings
Marinated for 36 hours, 1/2 in Franks 1/2 in a ginger-teriyaki concoction. Seared them over hot hickory coals for a couple minutes then smoked to 165* temp on the indirect side, about 45 minutes. Served with hot sauce (1/2 Franks & 1/2 butter) and an asian sauce (1/4 Franks, 1/4 butter 1/2 teriyaki & lots of fresh ginger & garlic).

Mason Dixon Bowhunta 02-04-2013 07:18 AM

Nice looking wings :thumb:

jasonjax 02-04-2013 07:26 AM

Very nice.

I'm going to try searing first next time. It seems like when I try to get the sear afterwards that I char a lot of the skin. I imagine it would be more controlled with wings that hadn't started rendering so much.

Garyclaw 02-04-2013 07:31 AM

Those look mighty fine dw! I'd hit those hard!

Oldbob 02-04-2013 07:44 AM

Great Lookin Wings !

bigabyte 02-04-2013 08:27 AM


PaPaQ 02-04-2013 08:33 AM

Nice Wings!

toadhunter911 02-04-2013 08:41 AM

That's one serving. What's everyone else eating? LOL.

charrederhead 02-04-2013 09:45 AM

Nice wings, cool pit.

Bonewagon 02-04-2013 10:25 AM

Looks good. :thumb:

pike51 02-04-2013 10:33 AM

Those look tasty. Like the pit too! Nice job.

chriscw81 02-04-2013 11:01 AM

All these wing posts are killing me. I can wait 'til my next day off work to smoke some wings. Nice looking eats ya got there!

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DubfromGA 02-04-2013 11:15 AM

Great looking wings.

Big George's BBQ 02-04-2013 11:18 AM

They look great :thumb:

dwfisk 02-04-2013 01:00 PM

Thanks to all. This was my inaugural cook on the part of my rig I intended for direct grilling, but it worked pretty good in indirect mode too for things like wings that cook pretty quick and I don't want to fire up the 24"X60" smoker. It's just some 1/4" plate steel and three 13"X18" cast iron grates I got online somewhere. Here are a couple of wide angle shots of the rig.

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