She's a beauty:
Seasoned her up yesterday morning with a full chimney of kingsford and a few random chunks of different flavored woods that were in the bottom of my BBQ storage container.
Later that day after my seasoning I decided wings would be a good opening cook and I could really test the capacity of the new grill. I was going over to my cousin's house around lunch time and I knew wings would be popular.
I used a little less than a full chimney and got that going. While the coal was heating I tossed the wings in some Memphis dust.
I set up the grill for indirect heat with some apple chunks:
Temps were running about 375. Threw the wings on. I was so excited that with an indirect set up I could get 48 pieces on the grill... The size of this thing is awesome.
While that was cooking away I made the quickest, easiest, and probably healthiest blue cheese dressing you can imagine.
1 cup of blue cheese
1 cup of reduced fat or fat frees our cream
1 teaspoon of Worcester
Put them all in a food processor for smooth texture or mix with a spoon for chunky texture.
Checked on the wings at about 25-30 min.
At about 35 minutes I pulled them, tossed them in sauce, picked up the grate and spread the coals for direct cooking to crisp the skin a little more and set the sauce:
And the finished product:
Overall they came out really good with a nice light smokey flavor from the apple. I just recently started setting the sauce with direct heat when I do wings and I love how they come out. Learned that trick here. Really happy about how well this grill holds temps but I'm not surprised because that's why I love webers so much. Next time I make wings like this I will consider putting even more coals in the started to try to get he temps north of 400 so that might even eliminate having to crisp the wings over direct heat which as you can see in the pics led to some overly charred parts. Thanks for looking everyone!