Our First Cook-off: Hot Wings For History

[1Cavman]

Way to go TD

[Jmoney7269]

This was A LOT of work...I always assumed comps were tough, and this was only one meat. I feel for you guys who do it regularly, we were exhausted.

Nice job.
Our team Dr. Smoke is just my wife and I. At our last comp here in Tx our turn ins were
10 am beans- 1st place
11 am chefs choice- 3rd place
12 noon Cajun- 1st
1 pm chicken- 17th
2:30 pm ribs- 6th
4pm brisket- 2nd
Give that a go! that was probably the hardest one we ever did!
I have been contemplating the mad hunky whang thang, but after this, I'm gonna give it a go. I get paid tonight, gonna scoop up 2 bags

I never have Cooked what I thought was the perfect wing, thanks for the nudge and inspiration

[sweet_magnolia]

Congrats!!! Looks like a lot of work but fun!

[SmokinLee]

Would of loved to be a judge in that comp....nice work

[Rich Parker]

Very cool, would be a fun comp to compete in. 200 wings is large minimum amount to cook.

[chefrob]

damn bill.....i missed this the first time around...............great showing and love the ring!

[THE ICEMAN]

Yep, I guess I missed this one first time through as well. Nice job Bill, congrats!!!

I have tried that charcoal chimney trick on my Stok after you posted something aboot it... It works great for wings. A great idea for the Weber, you should patent it.

[ThunderDome]

Yep, I guess I missed this one first time through as well. Nice job Bill, congrats!!!

I have tried that charcoal chimney trick on my Stok after you posted something aboot it... It works great for wings. A great idea for the Weber, you should patent it.

Working on the design a tad. There's 3 in 'testing' now

Thanks Ice!

[Richtee]

Working on the design a tad. There's 3 in 'testing' now

Maybe start a new thread... I have a Q tho...do you actually get more cooking surface than the "side indirect" method? I don't think ya do... but is it a better cooking setup?

[ThunderDome]

Maybe start a new thread... I have a Q tho...do you actually get more cooking surface than the "side indirect" method? I don't think ya do... but is it a better cooking setup?

No, cooking surface would be it's limitation. But its yet to be an issue. I prefer how evenly this cooks every item compared to the side-indirect.

This is perfect for wings, and thighs, but I hate thinking that's it's limitations. Pork tenderloins are a candidate as well.

It really prevents blackening or burn spots since the chimney itself acts as a deflector. Then the heat is directed up, then down/around. I suggest rotating lid for the exhaust adjustment 90 degrees every 15-20 mins.

Also, it makes for a MEAN steak searing zone if you were going to throw on a few ribeyes (similar to Alton Browns charcoal chimney cooking method).

[Richtee]

No, cooking surface would be it's limitation. But its yet to be an issue. I prefer how evenly this cooks every item compared to the side-indirect.

This is perfect for wings, and thighs, but I hate thinking that's it's limitations. Pork tenderloins are a candidate as well.

It really prevents blackening or burn spots since the chimney itself acts as a deflector. Then the heat is directed up, then down/around. I suggest rotating lid for the exhaust adjustment 90 degrees every 15-20 mins.

Also, it makes for a MEAN steak searing zone if you were going to throw on a few ribeyes (similar to Alton Browns charcoal chimney cooking method).

Interesting... you should start a thread in the charcoal cookers...

[tadowdaddy]

AWESOME Bill!!!!! Great work and congrats!!

[chisoxjim]

nice use of the kettles there boss.

I hear ya about those comps being an ass kicker, did 2, decided I was too old for that shit.

charcoal