![]() Smoke wings, replenishing wood as needed (and adding a coal or two of charcoal as needed), until deeply browned and an instant-read thermometer inserted into the thickest part of each piece registers 165☏, 1 1/2–2 hours (as long as smoke is circulating well in grill, you shouldn’t need to turn wings). Place wings on grill over indirect heat, leaving a small gap between each piece to allow smoke to circulate. Let sit at room temperature until grill is ready. Turn over and sprinkle remaining rub over other side. Arrange wings on a large rimmed baking sheet and sprinkle half of rub over top. Meanwhile, mix paprika, salt, chili powder, garlic powder, onion powder, chipotle chile powder, and mustard powder in a small bowl. Get any high-heat grilling done while you wait for the temperature to drop. ![]() Heat until thermometer registers around 275☏, adjusting vents on bottom and top of grill or control knobs as needed to maintain temperature. Stick an ovenproof probe thermometer through top vent if your grill has one. ![]() Place wood chips in smoker box and set over direct heat cover grill. If using a gas grill, prepare grill for medium-low indirect heat, leaving one or two burners off. (This will help draw the smoke up and over the meat as it rises.) Step 2 (Placing them on top of the coals will cause them to burn too quickly you want the wood to catch slowly and smolder.) Place grate on grill and cover grill, positioning vent on lid as far from heat source as possible. Arrange 3 chunks of wood or a handful of chips next to, not on top of, coals. Pour contents of chimney onto one side of grill. If using a charcoal grill, fill chimney starter with charcoal light and let burn until coals are covered with a thin layer of ash.
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