Aint no opposites here..... just offerin different styles.. im sure they all work.. unless someones burnin them wings.. wouldnt recommend that style. :) You fot the silver smoker.. When I used to use my Hondo, i found wings worked best on the op shelf in the higher heat. they browned faster adn crisped up nicly. Now that I do them in the close, i do em far away from the fire and they get real fat, but dont brown, then i move them to the top to brown.
Site Administrator and
CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
2 Pit Barrel Cookers
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.