Is the SIMPLE 0-400 Chicken Wing Method on the Pellet Grill the Best?

[@stephenplaysthedrums9440]

Looks amazing.

[@RaceviceSmokehouse]

Thanks, dude!! 🤘🏻

[@YesItsMario]

Wings look pretty good. I have not tried this method yet. Last time I just went 450F for about 30-40 mins and the skin was nice and crispy.

[@RaceviceSmokehouse]

I agree. It was just something I saw on the internet that was intriguing. Hadn’t tried it before either.

[@thomasmarconi4737]

Love your videos, do I need to try the chicken completely before I put it in my pit boss

[@RaceviceSmokehouse]

Thank you! I never dry them prior to it’s usually right out of the package.

[@patricegronwick6692]

Hi Larry! Can you recommend a good sugar free bbq sauce? I have been using G. Hughes sugar free sauces and they are really good. I was wondering if you had tried any sugar free brands?

[@RaceviceSmokehouse]

I do not. I’ve never really tried them. Becky said the G. Hughes is good stuff. So I have to take both of your words on it.

[@witwer]

Good way to blow up your pellet grill. kzbin.info/www/bejne/jHfPaGxte5Kbq9k&ab_channel=BrianPeeler Put the wings on, start the pellet grill and keep the lid open. There will still be a ton of smoke, close it when you hear the firebox catch.

[@RaceviceSmokehouse]

Good info. Thanks.

[@MSparks9509]

You don’t have to leave the lid open…I always cold start my cooks on my Traeger with the meat on the grill and lid closed. No problems in 2 years. Gotta get every bit of smoke I can! Take a shop vac and vacuum out the firebox and the drum regularly (every 5-10 cooks) and it won’t blow up like in the video above.

[@RaceviceSmokehouse]

@@MSparks9509 That’s what i figured as well. Don’t have the amount of cooks you have yet, but I’ve been cleaning it out every 2-3 cooks. Cheers!