Z
Zip7
Guest
OK, I need a larger rig, and I don't want to spend a fortune, and I need some suggestions.
I cook chicken legs (drumsticks or leg quarters) all the time at home on a 22" weber kettle. I use a little cheapo wire leg rack that you see at the big box stores that you hang the legs from I'm sure you have seen them. With drumsticks I can cook up to 17-18 at a time. 12 hanging from the rack and up to 5 or 6 on top of it. For the family, 12-15 is enough.
I cook indirect at high heat - 425 to 450 is ideal, and at the beginning of a cook I will be over 450 for a while and the cook takes about 50 minutes or maybe 1 hour if the temps fall. (I mean dome temp, as I installed a thermometer in the dome of my kettle).
Last night I cooked for a crowd for the first time - I was asked to help grill for a school athletics function, and they were doing the standard frozen burgers and dogs, and so I agreed to do chicken, and I prepped 48 drumsticks and did them in 3 batches. Well, they were a big hit and got gobbled up at an astounding rate. These people could have easily scarfed down 100 if I could have cooked that many. I think one guy ate a dozen by himself.
Obviously, my problem is that I need more grill space, but most bigger rigs I see are geared toward lower and slower, and smoking, etc. So what would be the best way for me to turn out MORE. It is not a lot of trouble to cook, so running two 22" kettles at once would let me turn out up to 36 in a batch, and two batches on each would be 72 in about 2 hours.
So my question is, is there a better rig out there for this than running two kettles?
I cook chicken legs (drumsticks or leg quarters) all the time at home on a 22" weber kettle. I use a little cheapo wire leg rack that you see at the big box stores that you hang the legs from I'm sure you have seen them. With drumsticks I can cook up to 17-18 at a time. 12 hanging from the rack and up to 5 or 6 on top of it. For the family, 12-15 is enough.
I cook indirect at high heat - 425 to 450 is ideal, and at the beginning of a cook I will be over 450 for a while and the cook takes about 50 minutes or maybe 1 hour if the temps fall. (I mean dome temp, as I installed a thermometer in the dome of my kettle).
Last night I cooked for a crowd for the first time - I was asked to help grill for a school athletics function, and they were doing the standard frozen burgers and dogs, and so I agreed to do chicken, and I prepped 48 drumsticks and did them in 3 batches. Well, they were a big hit and got gobbled up at an astounding rate. These people could have easily scarfed down 100 if I could have cooked that many. I think one guy ate a dozen by himself.
Obviously, my problem is that I need more grill space, but most bigger rigs I see are geared toward lower and slower, and smoking, etc. So what would be the best way for me to turn out MORE. It is not a lot of trouble to cook, so running two 22" kettles at once would let me turn out up to 36 in a batch, and two batches on each would be 72 in about 2 hours.
So my question is, is there a better rig out there for this than running two kettles?
