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Rapid Air Fryers

KingTM

All Big 10
5 Year Member
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

Unredacted
5 Year Member
Does anybody but me charcoal (with a few lumps of hickory) grill their wings? I tried it many years ago and never looked back.
Lump charcoal and chunks of (insert species of wood based on meat being cooked) is my go to for everything.
 

KingTM

All Big 10
5 Year Member
Lump charcoal and chunks of (insert species of wood based on meat being cooked) is my go to for everything.
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.
 

CrabHusker

Unredacted
5 Year Member
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.
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.
 

KingTM

All Big 10
5 Year Member
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.
You know, I've never smoked with mesquite. I've been told it's bitter.
 

CrabHusker

Unredacted
5 Year Member
You know, I've never smoked with mesquite. I've been told it's bitter.
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.
 

KingTM

All Big 10
5 Year Member
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.
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?
 

CrabHusker

Unredacted
5 Year Member
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?
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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