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Rapid Air Fryers

Discussion in 'Max's Kitchen' started by bugeater61, Sep 24, 2015.

  1. KingTM

    KingTM All Big 10 2 Year Member

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    Does anybody but me charcoal (with a few lumps of hickory) grill their wings? I tried it many years ago and never looked back.
     
    CrabHusker likes this.
  2. CrabHusker

    CrabHusker Travel Squad 2 Year Member

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    Lump charcoal and chunks of (insert species of wood based on meat being cooked) is my go to for everything.
     
  3. chicago husker

    chicago husker Red Shirt 2 Year Member

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    My grills and my smoker are all in need and this lamp and my dog. here craphead.
     
  4. chicago husker

    chicago husker Red Shirt 2 Year Member

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    I see the forum has turned to political correct and craphead isn't what i typed.
     
  5. KingTM

    KingTM All Big 10 2 Year Member

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    Absolutely. I fired up my gas grill exactly two times this year and that's only because I had to, due to time constraints. For pig I use apple and/or cherry. For beef I use hickory and for poultry I try to find peach, if I can. Wings are the exception though, Ms. King far prefers hickory over anything else I've tried.
     
  6. KingTM

    KingTM All Big 10 2 Year Member

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    LOL. Don't forget the beer and whiskey. They are absolutely essential to outdoor, culinary adventures. :thumbsup:

    Indeed.
     
  7. CrabHusker

    CrabHusker Travel Squad 2 Year Member

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    I've been using a lot of hickory and pecan because they're both easy to find in the Carolina's. I agree with Mrs. King, but Mesquite smoked wings do not suck.
     
  8. KingTM

    KingTM All Big 10 2 Year Member

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    You know, I've never smoked with mesquite. I've been told it's bitter.
     
  9. CrabHusker

    CrabHusker Travel Squad 2 Year Member

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    I'd call it spicy. It's not a good fit for subtle meats or folks that don't like extra kick, but I'll start out with mesquite for wings to get a good smoke on them and switch to apple or pecan mixed with lump charcoal to finish them off.
     
  10. KingTM

    KingTM All Big 10 2 Year Member

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    Personally, I'm a fan of bold flavor and I like a LOT of smoke on my BBQ so I'll have to give that a shot. You switch woods when you're smoking wings? How long do you leave yours on?
     
  11. CrabHusker

    CrabHusker Travel Squad 2 Year Member

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    So am I. I love a good heavily hickory smoked brisket and I'll smoke that mother the whole time. If I'm in a hurry I'll smoked for 30-45 minutes and finish on the grill, but my normal smoked wings are 4-6 hours and I'll always either start with mesquite or hickory and apple seems to be the best finish. Keeps adding smoke but it's a little sweeter.
     

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