Textbook! Great video and explanation of the science of cooking. 100% agree on washing the bird. I'm old school too. Commercial chicken processing is not a 100% clean process. I want my bird clean, and I'm looking for feathers! I love the way you properly pronounce Pecan, you have to be from my part of the country! People that say pee-can bother me!!!
I appreciate your question! I prefer to cook indirect on the main chamber of my Char-Griller because I find it offers better versatility, control, and time efficiency compared to using the side firebox. By cooking indirect on the main chamber, I can achieve higher temperatures with less fuel, which saves both time and resources. The indirect method also gives me a different flavor profile and texture compared to smoking. When I want to smoke meat low and slow, that’s when I fire up the side box. It’s all about choosing the right technique for the result you want to achieve!
Those wings look delicious and fantastic! Thank you for giving advice on how to manage the temp in the grill plus using how much wood to use. Super helpful. I have a small Weber grill. I’ve noticed you have Weber grills in addition to the Char-Griller. But seems like you mostly use the Char-Griller. Would love a video on which cooks you use the Webers for vs. the Char-Griller.
Them angels smacking an smiling thatz how you kno its good🙏🏾🙏🏾. Great video again. I definitely will try pecan an post a video whn i do. Prec8 cha 💪🏾💪🏾
Is pecan that strong? Hickory is stronger than mesquite and I love smoke flavor that’s why I choose Mesquite. Apple too weak. Scared to use thst post oak lol I’m running a pellet by the way
I use 100% pecan when i grill my wings. I use coals to start in my chimney, and i add pecan splits, or white oak splits…indirect. You should try it, wood flavor beats charcoal flavor in my opinion. Briskets are smoked, offset, with 100% wood. (Pecan, red oak, post oak, white oak, hickory) and I’m sure you like a good brisket lol.
Absolutely! Cherry or apple wood would work great for smoking chicken wings. Both cherry and apple wood provide a slightly sweeter and milder smoke flavor compared to pecan, which pairs wonderfully with chicken. Cherry wood can give the wings a nice reddish color, while apple wood adds a subtle fruity note. Feel free to experiment with either to see which flavor you prefer!
@@daddydiysolutions thank U so much!! I’m self teaching myself how to work a grill, and your videos have been a God sent blessing, truly!! if no one else has told U, I’m extremely thankful and grateful for your content💛
Thank you so much for your kind words! It means the world to us to know that our content is helping you on your grilling journey. We’re honored to be a part of your learning experience, and we’re cheering you on every step of the way! Keep up the great work, and if you ever have questions, we're here to help. Happy grilling! 💛🔥🍗
Thank you for the great question! When grilling, the flavor of the food is influenced by much more than just the seasoning you apply. The type of charcoal, wood, and grilling technique all play a huge role in how the final product tastes. For these wings, I kept the seasoning simple with seasoned salt and olive oil because I wanted the natural flavors from the charcoal and pecan wood to shine through. The smoke and heat from the grill add a depth of flavor that can complement or even enhance the seasoning you use. Sometimes, less is more when you’re allowing those other elements to do the heavy lifting!
Are you smoking or grilling? If smoking you could have threw that in the smoke box and added charcoal to the main chamber the last 30 minutes and seared them. Just an observation brother! 👍🏾💪🏾🙏🏾✊🏾
The technique we’re using in this video is the indirect method for charcoal grilling. We’re relying primarily on the heat circulating around the grill from the charcoal to cook the meat evenly. The wood is added mainly to enhance the flavor. By combining these two techniques, you can achieve incredible flavor and texture on the wings.
Great example of being a great father. To god be the glory.🙌🙏🙏
Thanks. Appreciate you!
Holy chicken wings you got that grill loaded, looks good. Love you videos bro.
Thanks. Appreciate you brother!
Damnit man, that looked soo good, the video shook me all night long.
Thanks. Appreciate you!
Textbook! Great video and explanation of the science of cooking. 100% agree on washing the bird. I'm old school too. Commercial chicken processing is not a 100% clean process. I want my bird clean, and I'm looking for feathers! I love the way you properly pronounce Pecan, you have to be from my part of the country! People that say pee-can bother me!!!
Thanks. Appreciate you!
Great job my brother! 😊
Thanks. Appreciate you brother!
These wings look fire man!! Just curious why you dont use the firebox for your charcoal and wood?
I appreciate your question! I prefer to cook indirect on the main chamber of my Char-Griller because I find it offers better versatility, control, and time efficiency compared to using the side firebox. By cooking indirect on the main chamber, I can achieve higher temperatures with less fuel, which saves both time and resources. The indirect method also gives me a different flavor profile and texture compared to smoking. When I want to smoke meat low and slow, that’s when I fire up the side box. It’s all about choosing the right technique for the result you want to achieve!
My man knows grilling! This is gave me inspiration to grill wings and not fry them.
Let's go!!!!
Looks good bro! Pecan is my go to
Thanks. Appreciate you brother! That pecan was on point.
Those wings look delicious and fantastic! Thank you for giving advice on how to manage the temp in the grill plus using how much wood to use. Super helpful. I have a small Weber grill. I’ve noticed you have Weber grills in addition to the Char-Griller. But seems like you mostly use the Char-Griller. Would love a video on which cooks you use the Webers for vs. the Char-Griller.
My pleasure. Sounds good. Appreciate you!
Great looking family
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Them angels smacking an smiling thatz how you kno its good🙏🏾🙏🏾. Great video again. I definitely will try pecan an post a video whn i do. Prec8 cha 💪🏾💪🏾
Thanks. Appreciate you brother!
@@daddydiysolutions I appreciate da appreciation an ur welcome..
Is pecan that strong? Hickory is stronger than mesquite and I love smoke flavor that’s why I choose Mesquite. Apple too weak. Scared to use thst post oak lol I’m running a pellet by the way
Hickory is usually my go to choice. Pecan is milder than hickory to me. I’ve tried Mesquite and it’s a bit too strong for my taste.
I use 100% pecan when i grill my wings. I use coals to start in my chimney, and i add pecan splits, or white oak splits…indirect.
You should try it, wood flavor beats charcoal flavor in my opinion.
Briskets are smoked, offset, with 100% wood. (Pecan, red oak, post oak, white oak, hickory) and I’m sure you like a good brisket lol.
would cherry or apple wood be ok to use?
Absolutely! Cherry or apple wood would work great for smoking chicken wings. Both cherry and apple wood provide a slightly sweeter and milder smoke flavor compared to pecan, which pairs wonderfully with chicken. Cherry wood can give the wings a nice reddish color, while apple wood adds a subtle fruity note. Feel free to experiment with either to see which flavor you prefer!
@@daddydiysolutions thank U so much!! I’m self teaching myself how to work a grill, and your videos have been a God sent blessing, truly!! if no one else has told U, I’m extremely thankful and grateful for your content💛
Thank you so much for your kind words! It means the world to us to know that our content is helping you on your grilling journey. We’re honored to be a part of your learning experience, and we’re cheering you on every step of the way! Keep up the great work, and if you ever have questions, we're here to help. Happy grilling! 💛🔥🍗
Man I have the same exact grill you have and I must say you put my skills to shame Keith. But I do get inspired by your awesome pitmaster techniques
Thanks. Appreciate you!
Yessirrrrr
lol bro you look like you ready to fight me threw the screen about wing temp
Lol
I like your videos bro 👍🏾 But why so little seasoning to none. Only season salt and olive oil is basically no seasoning at all 🤷🏽♂️
Thank you for the great question! When grilling, the flavor of the food is influenced by much more than just the seasoning you apply. The type of charcoal, wood, and grilling technique all play a huge role in how the final product tastes. For these wings, I kept the seasoning simple with seasoned salt and olive oil because I wanted the natural flavors from the charcoal and pecan wood to shine through. The smoke and heat from the grill add a depth of flavor that can complement or even enhance the seasoning you use. Sometimes, less is more when you’re allowing those other elements to do the heavy lifting!
@@daddydiysolutions ok got it
Are you smoking or grilling? If smoking you could have threw that in the smoke box and added charcoal to the main chamber the last 30 minutes and seared them. Just an observation brother! 👍🏾💪🏾🙏🏾✊🏾
The technique we’re using in this video is the indirect method for charcoal grilling. We’re relying primarily on the heat circulating around the grill from the charcoal to cook the meat evenly. The wood is added mainly to enhance the flavor. By combining these two techniques, you can achieve incredible flavor and texture on the wings.