Two ideas: a) I also ordered the Yoder Wood-Fired Oven... so love seeing your creative content on this front and b) My butcher is touting the brilliance of Steak Bavette... saying "once you master low and slow Bavette, you'll never go back to Brisket"... Not sure about all that, but curious if you do a comparison video or something! Great channel man!
Why not try them on your KK with a rotisserie basket? I’m from outside Buffalo and I get excellent results all the time. Dust the wings with non-aluminum baking powder and rub if you like, air dry in the refrigerator over night. Spray a lightly with duck oil. Throw them in the basket and smoke at low temp for about 30 minutes. Pull and rest for 30 minutes or up to a day in the refer. Crank up the KK to 400 to finish - internal temp of 180-185. Make a wing sauce of Red Hot and Butter - toss - fantastic.
Hey the company you get your wings and stuff from is Named after one of Alexander Dumas 3 musketeers D'ARTAGNAN sounds like Dartanian not Dartagan. just a heads up love the video though...
This is more of an old myth than anything. More applied to pre PID controllers which everyone uses now. Many manufacturers tell you specifically to start with the lid closed. 🍻
I've done these before, came out great! I'm craving wings now LOL. Side note - I did chicken breasts marinated in W sauce 24 hours. Smoked at 300 until 158 IT - highly recommend! #dartgnanfoods #psseaonings
Thanks for the video. I have a question, just because I like to pronounce things appropriately. I noticed you were pronouncing one of the sponsors as "dar-tag-nan." I'm used to calling them "dar-tan-yun," like the musketeer. Am I wrong?
I never brag about my cooking, but I make damn good wings on a pellet grill, its taken alot of trys but my 1st thing is I cook them whole , I can't understand why no recipes I see no one cook's them whole?? So much better!! And they are crispy
#dartgnanfoods #psseasoning I cooked wings last night. I have a Slow N Sear kamado, so all I do is get it up to 400 F on the dome, season the separated wings (last night I used Meat Church Holy Voodoo), and put them on the main grate next to the Slow N Sear, then leave them cooking until th e flats temp around 185 or so and the skin is crispy, which typically takes an hour, an hour, or an hour and a half if the temp is a little low like last night. But they beat the pants off any wings I've ever had from a restaurant. I did work in Buffalo for a while, but I didn't try their wings as by that point I had hated almost every restaurant wing I'd ever tried.
I've done this a few times and it's great, but struggling with the temperature spike of my Yoder at startup. Last night I tried to combat it by only setting the grill to 325, with the plan of once it settled, I would raise it up again... but I came out after 10-15 and it was already up to 450 and the wings were already a bit charred (still edible... but still). My buddy also has a Yoder and has a similar issue (both are with the older control board). Are we doing something wrong? Just par for the course? Is it the control panel? Something feels off...
I’d make sure it’s properly cleaned and take some steel wool to the temp probe to fully clean it up. You could always reach out to Yoder Support and do a temp test to see if you need to adjust the offset on the controller. I’m not sure if you can do that on the older controller. 🍻
@@RumandCook what type of applicator, how do you apply, and how often? Spray and wipe the all the outside of the Yoder, including the smoke stack? Spray onto micro fiber cloth and wipe? My understanding is a little goes a long way. Thanks for the support - love the content
Here is a video on it: 1 Year Update! Does This Product Put An End To Yoder Rust Issues? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-O1PeaxFzx8M.html
I'm was curious about that hot spot just over the diffuser but I've also noticed that my Yoder will overshoot the initial temp on startup and then very slowly come back down versus my last pellet grill (Recteq) which pretty much went right to the temp you set. Not sure if that's also made a difference with yours. Did you log the temps? See that overshoot by chance? Maybe mine is just new enough the algorithm is still getting it all figured out. The #dartgnanfoods wings look great with that #psseasonings sauce on there.
The hot spot is by design. That’s were the removable plate is for searing. I use it to cook chicken breast 10 mins a side at 450 with the plate in. Great grill marks. Don’t worry about the temps. Yoder is one of the few that actually show you real temps based on 4 minute averages. Many brands show flat temps on the digital display which is impossible. You are always going to have temp swing. Yoder is just honest about it. Your oven has 50 degree swings, but it just shows you are set to 350F 😉🍻
@@RumandCook I saw Suzie with HeyGrillHey do some 0-400 with full thighs and she loved them. I've never tried it but your video reminded me I need to. Maybe for a game this weekend or something. Thanks again.
I grew up in Rochester NY, and n loo w I live in Boston, and I can't find d decent wings anywhere. My solution has been a Weber kettle with a Vortex (B&B mesquite charcoal) using Nashville hot seasoning and Wegmans Buffalo wings sauce. Cheers to a true wing afficionado!
I’m not following you? Traeger only has a heat diffuser as well. I’ve used 4 different models and they are all the same. You can buy a drip tray insert, but that’s a waste. Just wrap in foil each cook. I used to do that all the time. 🍻
@@RumandCook all other pellet grills use a heat diffuser covering the firepot, with the drip tray over that. Yoder has chosen to not do that. They only have a drip tray. Which functions as a heat diffuser as well. It makes the bottom rack nearly unusable oftentimes as it’s scorching hot.
I've always done my wings with a very similar method to this, I wasn't aware the Yoder's design was reminiscent of a traditional barrel smoker with a simulated firebox. #dartgnanfoods #psseasoning
Just a FYI bear mountain pellets destroyed 2 dif brand pellet grills I have owned. I found plastic in the pellets. I hate to bash brands but be careful with buying cheap pellets. Great content!
I’ve been using them exclusively for over a year and never had a problem or heard of such a thing. I probably do upwards of 175 cooks a year between YT and week day cooking which is 3 years worth of cooking for most. That seems very odd to me. 🍻
Yea I used them for about a year as well. I regret bringing this up as it seemed to be a rare happening. I even spoke with the company. Sorry, everyone if this seemed like an attack on the brand. I really enjoyed using them.@@RumandCook
Ha! There were clowns out there preaching the whole, "Oh lord!! You don't want that dirty smoke on your food!" for so long. Glad they are put to rest. #dartgnanfoods #psseasoning
Wow you overooked the wings and then sat there and said how delicious they were. all this after you gave your credentials as a wing expert. I would rather you be honest then try to sell us on over cooked wings
They were delicious and turned out better than I expected. A little char won’t hurt anyone. The ones directly over the center of the diffuser plate were more cooked and I explained that. The others were not. I’m one of the few on here who show mistakes and lessons learned. Im honest in every video and have a proven history of that across many videos. 🍻
@@RumandCook I agree, you explained your mistake perfectly, and are very humble in your approach. That’s the beauty of this whole hobby, it’s all about experimentation, and with that comes mistakes and huge successes.
