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I did FIND on the forum, but really didn't get my FEC-specific chicken wing questions asked. I understand they stick. What temp and for how long do you cook them? I dont' quite understand the rotation either. Should I Bring a try at a rack down lower toward the bottom In order to apply direct heat. Will they get crispy and at what temp. thanks so much, I'm cooking a bunch this friday. I'm doing a trial run with 20 pieces 350 on the top rack for 20 miniutes and moving them down to the bottom until done. There are zillions of recipies, but nothing FEC specific.
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I did a testrun last night as indicated above. I pammed the regular rack good and didn't really have a problem with sticking. They were very good which is rapidly becoming a norm of everything that comes out of the smoker. So what temp do you guys use. I really can't get mine above 350 and it takes like an hour to get that high. Using BBQ Delight pellets, but have tried traeger and cookshack too and no different.

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