Yeah putting them back on direct heat straight up burned the skin and sauce. Keep them over indirect brush the sauce on and let them sit on the grill for 2-3 minutes. I appreciate you sharing your style of cooking wings.
When you redo...offer more details. Like Indirect Cooking for an hour then Direct cooking for five minutes. I could see you used the placesetter at first...then removed for direct.
These look great and exactly what I'm wanting to do. Question. When you put them back on and grill them did you remove the convection piece and the drip pan?
At 250 deg. F you don't usually see the blow out that causes burns. Ive only seen the blow out occur when grilling at very high temperatures, say above 450 deg F.
@@thomasserovich9564If you have a lot of thick smoke from wood chunks it can still light off. The temp may only be 200ish but the fire source is much hotter. I’ve had mine flash over on me at 220 from abruptly opening. Heavy smoke can become a fuel source if those hot coals suddenly get enough oxygen. Same principle as opening a door or window on a compartment fire, just on a smaller scale.
Yeah putting them back on direct heat straight up burned the skin and sauce. Keep them over indirect brush the sauce on and let them sit on the grill for 2-3 minutes. I appreciate you sharing your style of cooking wings.
