0-400 for Simple CRISPY Smoked Chicken Wings EASY on a Pellet Grill
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- Опубликовано: 27 сен 2024
- In this video I test out the 0-400 method for smoking chicken wings on the pellet grill. I am sure you have seen the 0-400 method talked about for smoking wings on a pellet smoker. In this video you will find out how the 0-400 method actually does for crispy smoked chicken wings on a pellet grill.
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When making buffalo wing or any other food smoked grill method some people do not put a rack over the smoked grill rack so generally some pieces of wing burn however your 0- 400 smoked grill method is awesome you made it perfectly with sauce thanks to this video is a helpful person who wants delicious buffalo wings thanks.
Thanks a lot! I appreciate the comment. My other pellet smoker has 2 racks and I always use the top rack because I know the bottom rack things can get burnt. On this smoker it doesnt have a full top rack so I had to improvise.
This 0-400 worked like a charm for me with my Traeger......Get your wings close to room temperature prior to firing u0.
getting the wings to room temp is a very good idea
Great video man! You should have at least 100k subs. Your presentation, editing, and camera quality are all on point. Subbed and Liked! Also commenting for the RUclips algorithm. Keep it up bro!
Thanks a lot! I really appreciate the support. Its been a grind making videos and comments like yours keep me motivated so thanks again!
I like this but there is an alternative. Its a smoker tube. Ill marinate the wings actually thighs since that is what I do since they have such a superior taste. I do this overnight or even two nights if Im lazy Then. Ill smoke the wings in my pellet grill at about 250 with the smoker tube going full bore underneath them. Ill crank this up a bit to almost 300 and keep it that way to about 170 or so and when I take them out of the smoker. The thighs are perfect and what skin is left is not rubbery at all. ill do a lot of thighs and will eat some, refrigerate some an freeze a lot. When I take them out of the fridge and especially the freezer, they come out ultra tasty with a nice fairly tough consistency. Somewhat like a beef jerky and I dont heat them up they are so delicious. I just eat them thawed to maintain the taste and consistency. Just my two cents. Like the video and I just subscribed.
A lot of people have been commenting about smoke tubes, I may have to try one out. The thighs are by far the best cut of the chicken, I always go for the thighs if im not buying a whole chicken. plus the price of thighs is great
Definitely need the rib rack riser as I burnt my wings laying them on the grates.
Yeah, getting them off the bottom is very important. the only thing I dont like about this z grills is it does not have a center rack. but the rib rack works perfect
New subscriber from Australia 🇦🇺 love that I found ya channel mate 😎👍
Awesome thank you! Happy to have an Australian follow the channel, you guys do some great BBQ over there
I did the 0-400 method on the smoker grates and wings got burnt pretty badly. I tried it again the next day but checked on them 10 minutes after the flip and they were perfect so i pulled them and saved 20 minutes.
Yeah you have to be careful when you put them on the grates but if you keep an eye on them and pull them early they should be fine like you said
Great video. Length, presentation, etc. all spot on. I've been using gas and charcoal grills for years, only recently getting a pellet grill. The issue of little smoke with a hot cook kind of bothered me. First experience was pizza, for which most recipes call for 450 - 500. Tried that, but it hardly tasted like wood fired pizza to me, so next time I did 12 minutes at 240, then cranked it to 500 to finish. Much better. So I'm wondering if a similar approach with the wings might work as well or better than 0 - 400? I think it would also be worth checking the level of smoke on the wings before saucing using 0 - 400 to gauge whether it provides enough smoke for one's personal preference, sauce, or no sauce.
Thank you I am glad you like the video. Great points you made too, I have not tried cooking them at a low temp for an extended period of time then turning it up. I will have to give it a try. I am sure the sauce affects the smoke flavor as well.
I have never thought about doing a pizza on the pellet grill though, I am definitely going to give that a shot. Thanks for the comment.
Make sure you are using a pizza stone in your grill and pre-heating is definitely required or the crust will not come out right. The pellet grill are not wood fired ovens so best to add an additional smoking tray with your desired smoke wood. Put the wood into the tray about 3-5 minutes prior to adding the pizza to the stone. And dont open the lid until your probe or timer indicates the pizza is done. The results will be much better.
You could put the sauce in the smoker when you first start the pellet grill and give your sauce some smoke flavor
now thats a good idea. thanks for the comment
Honestly I'm gonna try this
I have heard professionals say not to put meat on a cold pellet smoker. The reason is that on start up the smoke is very dirty and will give a bad taste to your food. I would just add a smoker box instead.
The smoker box seems like a better option, I have not tried that before though. The dirty smoke thing is more for an offset where you are using splits of wood that give off much more flavor then pellets. the pellet smokers wont add the dirty smoke flavor like an offset thats is burning dirty unless you had an issue with the pellet smoker and it wasnt burning properly for a long period of time.
i just turn my heat up to 450 last 15 minutes crispy the skin right up. most pellets grills you need to leave the lid open tell it gets going. i will try this. it may blow up. lol
Yeah I was a little concerned lol but it was just more smokey then usual when starting but it cleared right out.
How can you smoke chicken wings on pitboss 3series electric smoker 30inch use wood chips
I have not used an electric smoke so im not sure for certain. but if you can get the temp at 400-450 thats how you want to do chicken wings
Hey will these stay crispy keep warm in a 170 degree oven while I'm grilling something else?
I havent tried that but I would think they would
Wish I had a Zgill
Its a very good grill
Tried this method and by the 2nd 30 minutes they were slightly overcooked so I never added sauce and cook for another 5-10 minutes. Will prob play w the temp a little.
I have had that happen before, usually ill check them after about 15 min after the first initial 30 min.
0 to 400 is a shit trend. Pointless. Heat is heat. Just cook your god damn wings.
I agree with this, I believe I mentioned that at the end of the video that it isn’t worth it. You don’t get any extra smoke flavor. I just heat the grill up like normal then put the wings on
Has anybody mentioned the savings on the cost of pellets taking advantage of the heat generated during the startup process
Oh that's right everyone is so filthy rich they don't have to worry about the cost of anything
I stopped watching after he made the blue cheese sauce. That is the worst sauce ever. Everything else seemed perfect until you ruined it with that nasty stuff.
You must be a ranch person lol Thank you for saying everything else seem perfect though I appreciate it. Just skip past the blue cheese part
@@SmokestackJoes sorry yea. I can't get on the blue cheese train. I tried and my tastes buds new better lol
Child
@@vic2796 blue cheese is for uppity people who like things cause they seem classier. When in reality they are just nasty. Like caviar. It's gross. So if I'm a child for having this opinion then ok. I'd rather be a child than some fake person trying to sell some nasty food to make myself look classier than I really am.
I won’t say childish but there is a way to express your opinion on what your like and don’t like. But then there’s you who likes to insult others who have a different opinion. That kind of is…childish.
Buffalo sauce.
Frank's and butter. That's it. Anything else is not Buffalo sauce.
100% agree
Great VID , but how do you avoid smoker explosion with a cold start and lid closed ?
Good question, I guess I got lucky here. I dont really think this is the best method, Just start the grill normally and once its lit set it to 400 and throw the wings on
I like using a smoker tube along with the 0-400 method, It adds the smoke plus the crisp even with the high heat.
This is something I have been wanting to try, thanks for the comment
"Our" blue cheese dip should have been called "My" blue cheese dip after you double dipped that spoon, lol. Looks tasty though.
Yeah definitely lol it was only for me so no worries. homemade blue cheese is so much better then store bought though.
Might be a silly question, but here goes. Does your first 20 minutes start after the grill reaches 400 or when you place the wings on the grate and start the grill up?
I started the first 20 min when I got the wings on
i just set it at 225 for an hour then crank it up to 450 till done and crispy! works well! Also get that smoke flavor!
I am going to have to try this. thanks for the comment
8l9@@SmokestackJoes
I use cooling rack all the time on things like wings, poppers, etc. Just makes life easier. However, I do recommend using a bit of non-stick spray when doing something like wings. The fat rendering out can make them stick otherwise. Usually not horrible, but again...easier and also makes clean up easier.
100% agree. the problem that I have is I always forget to spray the rack lol I realize I didnt do it when im tryring to pry the food off
How can you smoke chicken wings on pitboss 3series electric smoker 30inch use wood chips
3 different temperatures it is lower and higher and medium what temperature would you have to put on temperature
3 different temperatures it is lower and higher and medium what temperature would you have to put on temperature
I am not familiar with that smoker but you want the highest level of heat you can get. 450 is a good temp to get crispy wings
Love my Z-grill. I wonder if using the smoke setting for a while then bumping up to 400 would yield similar skin with a little more smoke?
it might but I think it would probably come out very similar. I am not sure though because I have not tried... might have to give it a shot
Have you ever tried cornstarch instead of baking powder?
I have not tried that yet but I have seen recipes using it. I do want to try it. I am sure it will have similar results.
I am def going to try this. Currently on a weber smokefire i start in smokeboost for 20-30 min and then crank to 400 to crisp it.
I always figured its not a clean smoke early on but now you got me curious. I reallt like the idea of putting the rib rack on there to raise them off the grill grates.
For me the rib rack is key otherwise the wings will get burnt.
You are getting dirty (bad) smoke into your chicken if you have them in there while it's heating up.
I probably wouldnt suggest cooking them this way. but the dirty smoke is for such a very short time it doesnt impart any flavors onto the chicken. but again I would just heat the grill to 400 then add the chicken and avoid it all together
Actually it does impart a hard Smokey flavor which you want on such a short smoke
Not to mention the potential for a grill blowout due to lighting it with the lid closed. 😂🎉