Nothing crazy here. But I'm always going for that fried-wing texture on my wings, so I cooked some on a higher heat than normal on the Stok. I'm all out of MH Hot Whang, so I just picked up some Franks and some Hot BBQ Franks sauce
The whole wings
Separated and de-tipped
On the Stok w/ blue bag for fuel, and 2 wild cherry chunks for a light smoke
After an hour or so. Lid thermo was reading 400, but I think it was hotter
Pulled them off when the skin had the fried like texture. Super crispy, but the meat wasn't dry
Tossed in the sauce and served. Still had that crunch on the skin. The oil + high heat of the stok usually makes some great chicken
Looks great and great pics. I like to cook em 400ish also.
Originally Posted by THE ICEMAN
Yep, the Stok does a great job on wings.
I noticed you left the 'chimney' in place. I haven't tried that. Do you think you can control the heat better that way?
Yup. It creates more of an "oven" where the direct heat goes straight up, and radiates to the wings. Keeps them even all the way around. I'm working on making this same type of thing for a weber kettle
Originally Posted by Richtee
Well, heck.... I don't see a problem there, Bill... if you was closer I'd bring a bag of the HW and a six pack!
Great looking wingage, nice color to them. I like your grill, is that something you made up or did it come like that ?
God Family and Friends are what matter, Great food just brings them together. First John 1:9 all we have to do is ask...
Masterbuilt 26" kettle's X 2
Big Chief electric smoker
Brinkmann barrel smoker
Charbroiler 4 burner gas grill
Members Mark Monarch SS 6 burner gas grill
HD Bass Pro meat grinder
LEM sausage stuffer
Maverick ET- 732