Best chicken wings recipe smoked on a small charcoal grill Smokey Joe
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- Опубликовано: 28 авг 2024
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Today I show you how I smoked the best chicken wings recipe on a small charcoal grill like this Weber Smokey Joe 14 inch grill. Often thought too small, this Smokey Joe porable grill can easily make the best grilled party wings recipe, and I show you how easy it is. Of course the key to the best hot wings recipe is the perfect BBQ seasoning for chicken and this time I used Uncle Steves' Shake Spicy-R which we really love on chicken. Sit back and relax, crack a cool beverage, and try this recipe for the best grilled chicken on a small charcoal grill.
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Defined Best looking Chicken, color fantastic.
Thanks John
Guys!
I like the mini aluminum pan as a mini vortex. Nice!
😊
I just got one from my job for free can’t wait to try it out
I just ordered this grill after watching your video 😊 cant wait to try this out. Subscribed!
I will link your video when i share what im cooking. Thanks for sharing!
Awesome! Thank you!
Love the backwoods vortex...will be using that in the future
Cool
Nice mini-vortex hack👍😊
Just got my first smoker, it’s a little larger than this, this video is the best. Straight to the point!
Thank you!
My little grill is my favourite, we use under the carport & thanks for the tips..
Our pleasure!
Great Video on the little smokey Joe grill.
Glad you enjoyed it
You can tell that this guy knows his way around the BBQ grill .
This is great thanks brother
You bet!
Wings look outstanding and those gloves are the bomb!
Thanks!
Looks so good!
It was!
You look like an older version of ham from the sandlot 😂
I have to go watch that again!
Great idea for cooking wings, using the smoky joe.
We thought so, thanks for watching!
Your video definitely came in handy. I'm new to this but definitely needed this video thanks!!!!
You're welcome
Absolutely delicious!!!!!
Thank you 😋
Haha..love it...must try the little vortex mod... thanks for the vid 😈🤟🤟🤟🤟👍👍👍
You're welcome!
Really good. Great music as well
Thanks for listening
Well done ! Cheers from Austria ! 👍
Thank you! Cheers!
Those are some good looking wings 💥
crispy looking wings im so hungry bro
So good
Did you leave the lid closed the entire hour?
No, I added a couple briquettes
Try some cuts on the side of the tin pan to let more air flow. Might cook faster.
What a great knock off Vortex idea.
These wings look perfect! Good cook kids !
Thanks Kent
Cherry wood gives best color FACTS!!!!!
Yup
Cool video
Thank you
Awesome Video !!!!!
Thanks
Turn the 3 bottom wingnuts and screws around and the charcoal grate will sit on the wingnuts perfect. And will not move around. Give it a try? It worked for me.
I gave this Weber away to a friend... but I'll let him know to try that, thanks!
Do you have to add a pan of water when cooking with wood on a charcoal grill?
No need, its preference. But be warned, once you get used to it you will find you miss it.
I realize that you were cooking (smoking) with indirect heat, but did you flip the wings at any point during the one hour cook time? They came out looking amazing.
No flipping at all.
Fantastic. Ballgame beer and oh yeah hour later perfect wings.....f ing awesome.
@@dnewman308yes sir!
Tell us your small charcoal grill tips and tricks!
They look GREAT and I wanna make them BUT I saw in the comments that you added Charcoal. How did you do that????
I opened the lid and dropped a couple on some established coals.
@@GreenhornBBQbeer OMG these wings were so good juicy crispy all kinds of flavors. I am stuck in a rental cabin where the charcoal supplied was matchlight I a as afraid lots of it would burn down before the chemicals burned off so I just built a bigger well with 2 aluminum pans. The fire burned for an hour and wings were perfect. Thank you so much for this video.
@@lorisbordone5112 awesome 👌
What charcoal did/do you use for this cook?
Ridge
Doesn’t the aluminum tray melt once u put the charcoal next to it?
Nope
did you have to add more charcoal at any point?
Yes, just a couple pieces
How many times did u need to add charcoal?
One time...
How was the dampers set? Do you have to flip them?
Wide open...
@@GreenhornBBQbeer I've done this twice now. Perfect
Do you know roughly how many pounds of wings you cooked on this grill?
I recall it was a 2.5 lbs bag of Foster Farms party wings....
Dang let that fire breathe a bit before smothering it completely with more charcoal
How did it take for the 360 mark to hit?
45 minutes as I recall...
Wow 🏆🤪
Hehe lol
Cool beans. Thanks Mr. Greenhorn.
I'll have to try that. Less charcoal than on a 22" Weber kettle that's sure.
FYI: We use a magnetic flu pipe thermometer on our Weber's that don't have a thermo.
I just got a few more to give out/spare out of walmart site...thinking came from Ca.
Ones with 10° graduations all the way around the dial is what wanted if go that way ever. ~ Sure it's outside lid temp vs inside head space, but it's an easy learning curve. ~ At least can see efforts of raise/lower temp.
~ ~ When we did an indirect 12# turkey on the 22". ...two full side load holders, 12" Weber cast iron insert in the convertible grate. ~ Temps aimed at 320 to 350°. Hour fifty later falling to 311° thinking of adding more coals we checked temp of turkey and it was done in our book @ 165°...let it ride while we prepped for removal. (July of year) Two hours and it was a great test for a year old freebie turkey we needed to consume.
Pricey convertible stuff gather: grate, holders, and cast iron insert griddle. But it works well.
lol, for a 1978 Weber 22" roadside grab. Chocolate fade jobbie in nice shape just needing a wheel.
blah blah,
tips me hat ~
Thanks for stopping by and hanging out Brian!
Where can order this at
Amazon
Does it make alot of smoke? Id like to grill out on my apartment patio i just dont want a karen to come along and bother me 😅
It does make smoke when you first light up but eventually it gets that "blue" smoke we all prefer. You may experiment and try with pellets and see what results you get. Those are a bit less "stinky"
@@GreenhornBBQbeer thank you so much for the advice!!
Did you save any for anyone else?😊
Just me and Sassy
You're welcome
I thought charcoal had to be white for no risk of carbon poisoning?
For the most part they were by the time I closed the lid. Also, with that assumption everyone is getting poisoning because you have to add charcoal to most grills during the cook. But I'm not a scientist.
What even is Carbon Poisoning?