FAIL: 0-400 Smoked Wings Method

[@oconnellbob]

Just got my Searwood 600XL. Wanted to watch all your videos before I did my first cook. Adding 2 more wheels to the grill so I can move it to different places on my deck with ease. Love your videos! You Rock! From 75 and still alive!

[@TBH-Grillin]

Awesome! Can you send us an email listing the gear you are using to add the wheels? Maybe we’ll do a video on it. Thanks for hangin out!

[@Wattsonthegrill]

12:18 hey. We always have problems cooking at some point. I still kinda want to try this myself

[@TBH-Grillin]

Yes indeed.

[@Scott-mo1rx]

Was LMAO when you were drinking the Truley. Love dinking them, but my wife calls it my woosie drink! LOL Great videos, keep them coming.

[@TBH-Grillin]

Haha, well, at the end of the day we are wussies I guess, because I can't drink 10 beers like I could in my early days! Seltzer on the other hand...

[@Scott-mo1rx]

@TBH-Grillin Did you try the Truly Unruly yet?

[@TBH-Grillin]

@@Scott-mo1rx actually no, not sure how many of those we can drink and keep it together for the video production! 😂

[@robertwoods4457]

As soon as I saw the rub I knew it was a total disaster. The key to this is USE A RUB WITH NO SUGAR. SUGAR BURNS.

[@TBH-Grillin]

That’s a really good point.

[@robertwoods4457]

@@TBH-Grillin That’s what people don’t think of. Do plain or just salt and pepper and you can get away with that

[@SchoolHardKnocks]

Would the olive oil have contributed to the blackening on the wings? Olive oil has a lower smoke point. Maybe avocado oil would help since its smoke point is 520. Just a thought.

[@TBH-Grillin]

Good thought. Only thing I can say is olive oil is what we use for the smoke-fried basket wings and they turn out perfect. But maybe next time we’ll forego the olive oil.

[@teamhanley4231]

Love the videos. Small issue, I used the basket and similar times you guys did. But my wings did not crisp up. Any suggestions

[@TBH-Grillin]

Hmm. Did you blast them at 500 towards the end? We’ve had good luck with that. Also, did you dry them off before applying oil?

[@teamhanley4231]

@ I jumped them to 450, but I’ll go to 500. I could dry them better next time. Thanks

[@TBH-Grillin]

@ let me know how it goes!

[@oconnellbob]

What type of light do you have on the handle of your Searwood?

[@TBH-Grillin]

Check the video description, it’s linked in there. It’s available online from Ace Hardware.

[@BigP.Energy]

Why did you change the temperature? It was supposed to be 400

[@TBH-Grillin]

We received advice to go to 600 because when this method was originally created, pellet smokers didn't go past 400. So we tried it. On night two we tried again, staying at 400. Still weren't as good as the basket wings.

[@michaelbrown47]

What temperature would you cook at with the basket?

[@TBH-Grillin]

400 and we end up blasting at 500 for the last couple minutes. Watch this video for details! kzbin.info/www/bejne/iXLRgGqFpt9geaM

[@jiminichristmas]

"Looks fresh... from China." 1:49 HAHAHAHAHAHAHA

[@TBH-Grillin]

😂😂

[@Wattsonthegrill]

I really want to try this. But kinda worried myself. Cheers!!! Guys

[@TBH-Grillin]

Don't worry, just don't go past 400 unless your grill is nice and clean on the inside.

[@Wattsonthegrill]

@@TBH-Grillin good to know. Thank you

[@ninetres187]

Wish I could run a rotisserie on my Recteq! Ditch the EVOO and they should be crispy-er. I usually pat my wings dry, season them, and then set them on a cooling rack in the fridge for as long as possible before cooking so the skin dries out a bit. Even 12+ hrs before cooking is okay. 0-400 has worked for me. I don’t think the method is magic starting at zero. Can probably just run 400* from start, flip ~30 mins in.

[@TBH-Grillin]

Yeah, the rotisserie is bada$$ for these wings for sure. It's one reason why the searwood is a top pick. I had the wings in the freezer for about an hour, after patting dry, but seasoned after that. I suspect you're right about not really needing to start at zero. On the second attempt (night two), they were pretty good. Had I never had the basket smoke-fried wings, I'd probably say they were awesome. But now I'm spoiled by the rotisserie basket wings so these 0-400's were "pretty good."

[@crashgsxr750]

M12 Milwaukee shop vac It’s one of my most used tools

[@TBH-Grillin]

I’ve got a shop vac but I was lazy :)

[@crashgsxr750]

Can’t wait to get my seawood and start copying what you guys are doing

[@TBH-Grillin]

Can’t wait to hear about it!

[@CliffRouse]

Chicken needs a no sugar rub unless you are low and slow. Sugar burns at over 300 degrees

[@TBH-Grillin]

We learn the hard way! 😬

[@CliffRouse]

@@TBH-Grillin we all do!!!! Kudos for putting it out so no one else makes the same mistake. LOL

[@TBH-Grillin]

@@CliffRouse haha true

[@Chillomatic1]

That was a big flair up.

[@TBH-Grillin]

Yes indeed

[@BigP.Energy]

You guys do know on the Searwood the top rack is hotter then the bottom

[@TBH-Grillin]

Yeah, we wanted the wings not too close to the flame.

[@BigP.Energy]

@@TBH-Grillin can you not cook on the bottom rack? I’d give it a try.

[@TBH-Grillin]

@@BigP.Energy Yes we can. But I'm sticking with the rotisserie basket wings now anyway. They are too damn good. If you haven't seen that yet, check it out: kzbin.info/www/bejne/iXLRgGqFpt9geaM

[@BigP.Energy]

@@TBH-Grillin I’ve seen it. I smoked wings all the time. I’ve found that 375 is the best temperature for perfectly cooked crispy wings 20 minutes flip 25 minutes done.

[@BigP.Energy]

For that Weber I would add 10 minutes at 180 for their power smoke setting in the beginning

[@chiggyvon]

Milk in a bag is money

[@TBH-Grillin]

We amuricans don’t get it. But I like me some Tim Hortons 😀

[@chiggyvon]

Tim’s is alright. Bag milk stays fresher and less trash when you’re done.

[@Rob-BC]

I guess you missed the part where they used a smoker, eh?

[@TBH-Grillin]

Not sure what you mean. The Searwood is a pellet smoker that can also sear.

[@Rob-BC]

Thanks for the correction.

[@BB-rs4sb]

Rendered fat burning

[@TBH-Grillin]

The flames seemed to be coming directly out of the flame diffuser