These pits cook better with one grate. More convection and less radiant heat with the top shelf out. I would cook with one grate at all times if you have room and use the fire size to bump up heat.
Looks great Omar. Great color, too. I have same setup and have struggled with getting nice color on poultry. Seems a little dark for my liking, dirty smoke maybe? Any tips?
I think it might be that lemon pepper seasoning I used.. get that color only when used it.dirty smoke can also discolor you protein specialty poultry …it sure was nice color on it.thank you for watching
@@BackyardWarrior , did you smoke at that temp or fry. I dont think I can get that heat in my smoke chamber. The wings looked amazing by the way. Definitely going to try this
![Gunna - HIM ALL ALONG [Official Video]](http://i.ytimg.com/vi/w7Wf0h1Q8a4/mqdefault.jpg)
Love it. Great color. Love the combination of smoke and frying. Thanks for sharing.
Anytime brother 👍👍👍thank you for watching🙏🏽🙏🏽🙏🏽
Crispy on the outside smokey on the inside. These looked really good 🤩
thank you my man🙏🏽🙏🏽
Damn man, those look absolutely amazing.. so far the best I've seen on here for smoking and deep frying wings... I liked and subscribed man. Great job
Much appreciate it brother💯💯 Thank you for watching.👍🏽👍🏽
Wow! Your channel and content are the best!! Keep up the great work and smoke on!!
Thank you 🙏🏽🙏🏽🙏🏽
I need to try this!
Looks good Omar!
thank you my man 🙏🏽🙏🏽
Great video man!!! I just subscribed!!! What are you using for the fire starter bro?
Biomass Firestarter
Looks awesome man. I need to try the fry at the end myself. Have you tried smoking wings on the top rack to get crispy skin
I tried that and skin was not what I wanted 👍🏽👍🏽
These pits cook better with one grate. More convection and less radiant heat with the top shelf out. I would cook with one grate at all times if you have room and use the fire size to bump up heat.
@@mikerein5854 💯💯💯
Looks great Omar. Great color, too. I have same setup and have struggled with getting nice color on poultry. Seems a little dark for my liking, dirty smoke maybe? Any tips?
I think it might be that lemon pepper seasoning I used.. get that color only when used it.dirty smoke can also discolor you protein specialty poultry …it sure was nice color on it.thank you for watching
What Temperature did you smoke at?
It started at 400F ..then dropped to 350-375 while adding wings…I thought it was a little too hot for already cooked chicken.
@@BackyardWarrior , did you smoke at that temp or fry. I dont think I can get that heat in my smoke chamber. The wings looked amazing by the way. Definitely going to try this
@@gdrady141 these temps F👆👆👆were for the oil in the fryer…I smoked at 250-275 then fried at high temps.