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View Full Version : Coming soon (-) Wings on the Kamado


Midnight Smoke
05-19-2012, 03:49 PM
Tomorrows cook, Pron to follow...

http://i85.photobucket.com/albums/k66/photolinks/Picture324.jpg

Midnight Smoke
05-19-2012, 05:21 PM
Marinating in Franks Buffalo, 2:15pm. Will keep in Fridge for 24 hours.

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Chicken/Picture006.jpg

nucornhusker
05-19-2012, 05:25 PM
:pop2:

Ron_L
05-19-2012, 06:04 PM
You're such a tease!

http://i818.photobucket.com/albums/zz105/outinfront/sFun_tease2.gif

Moose
05-19-2012, 06:24 PM
Are they done yet? :mrgreen:

retired trucker
05-19-2012, 06:34 PM
Come on now, I'm hungry. :decision:

bigabyte
05-19-2012, 10:26 PM
Looking forward to it!

tyotrain
05-19-2012, 10:29 PM
them are going to be the bomb.. mmmmm

whitelightnin92
05-20-2012, 06:24 PM
I've been thinking about these wings all night and came to work and went right to this thread hoping to live vicariously through your cooking. I guess I'll have to wait a little longer :drama:

Tonybel
05-20-2012, 06:25 PM
Nice tease....

Ron_L
05-20-2012, 06:45 PM
Are they done yet? :rolleyes:

Midnight Smoke
05-20-2012, 07:14 PM
Are they done yet? :rolleyes:

Just put them om the cooker 15 minutes ago. Will follow up on the progress. :wink:

Midnight Smoke
05-20-2012, 08:05 PM
Been on about a hour now. Coming along very well. :thumb:

Quick peek...

http://i85.photobucket.com/albums/k66/photolinks/Peppers/Picture158.jpg

kennyd0118
05-20-2012, 08:10 PM
What are you cooking the wings at? Chicken on the egg has been hit or miss. I'm thinking of doing all chicken at 350-400 F from now on. Seems when I go lower it comes out rubbery.
Thanks,
-Kenny

Midnight Smoke
05-20-2012, 08:27 PM
What are you cooking the wings at? Chicken on the egg has been hit or miss. I'm thinking of doing all chicken at 350-400 F from now on. Seems when I go lower it comes out rubbery.
Thanks,
-Kenny

I agree 325-400 are good temps for Chicken. These are cooking at 300 dome on the Kamado. Also cooking these direct, which is a challenge.

I always use the Plate Setter on the Egg for my chicken. I have done lower temps and things have come out good except for the Skin. It seems I have issues with the skin sometimes no matter how I cook it. :wink:

It does take some practice on the Egg, it does have a mind of it's own at times.

Midnight Smoke
05-20-2012, 09:31 PM
Finished, came out great. That little Kamado is real nice little cooker.

Took them out of the Smoker to brush on a coat of Franks.

http://i85.photobucket.com/albums/k66/photolinks/Peppers/Picture167.jpg

Back on for about 10 minutes...

http://i85.photobucket.com/albums/k66/photolinks/Peppers/Picture179.jpg

Ready to serve...

http://i85.photobucket.com/albums/k66/photolinks/Peppers/Picture182.jpg

Thanks for looking! :thumb:

whitelightnin92
05-20-2012, 09:37 PM
Just in time to enjoy the tail end of the eclipse. They look mighty fine! You've inspired me to cook some this week.

kennyd0118
05-20-2012, 09:40 PM
Very nice. I love that you are using your refurb kamado. excellent.
I need to do wing on the egg.
-Kenny

bigabyte
05-20-2012, 10:41 PM
Now I'm hungry!:hungry:

nucornhusker
05-20-2012, 10:53 PM
Those look awesome! The bottle of Franks in my cabinet is starting to talk to me now. It's been a while since I have done wings.

e4c6
05-21-2012, 08:49 AM
Those look amazing, you've inspired me to try them this weekend. Did you marinate them in only Frank's or is there more in that ziploc bag?

Just for a ballpark number, about how long were they on the grill?

Midnight Smoke
05-21-2012, 09:29 AM
Those look amazing, you've inspired me to try them this weekend. Did you marinate them in only Frank's or is there more in that ziploc bag?

Just for a ballpark number, about how long were they on the grill?

Thanks! Just Franks, wife likes them that way. You could use any seasoning you like. These were on for about an hour and 15 minutes. The Kamado does not have a deflector for Indirect and the dome was running about 300. Not sure what the grate temp was. Indirect they would have taken longer.

Ron_L
05-21-2012, 09:43 AM
Oh my... Is it wrong to want wings for breakfast?

fingerlickin'
05-21-2012, 10:16 AM
Oh my... Is it wrong to want wings for breakfast?


I hope not or we're both in trouble.

Nice wings Terry!

e4c6
05-21-2012, 10:45 AM
Thanks! Just Franks, wife likes them that way. You could use any seasoning you like. These were on for about an hour and 15 minutes. The Kamado does not have a deflector for Indirect and the dome was running about 300. Not sure what the grate temp was. Indirect they would have taken longer.

Thanks for the info, very much appreciate it. I've got one more question if you don't mind. I have a heat deflector for indirect, would you recommend using it or not? I just got a Kamado a couple of weeks ago and am still trying to figure it out.

Midnight Smoke
05-21-2012, 11:24 AM
Thanks for the info, very much appreciate it. I've got one more question if you don't mind. I have a heat deflector for indirect, would you recommend using it or not? I just got a Kamado a couple of weeks ago and am still trying to figure it out.

The Kamado seems easier for me to control the fire than my XL Egg. I have done Wings twice on it, both times Direct.

The key is to not build too big of a fire and start dampening down before it gets to hot. Both vents were open only about 1/4 inch during the cook.

I let it burn for for about 45 minutes before I put the meat on, this lets it lock in the temp. Opening the dome will let the fire get to hot fast! This is why I took the Wings out to sauce. If I try to do it with them on the cooker it will be at 500 in minutes. Hard to get it back down. Using the deflector helps by keeping the heat in check.

I also think the deflector gives you a little room for learning. I always use it on the Egg. If I had one for the Kamado I would use it.

e4c6
05-21-2012, 11:51 AM
Ok good deal, that was exactly what I needed to know. Thanks very much for all of the help. I hope my wings come out just half as good as yours look.

el_matt
05-21-2012, 01:02 PM
We don't care for Frank's, but those look fan-farking-tabulous!!

Matt