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Recipe № 07
Smoker
Wings, offset and smoked.
Jed's smoking demo on the Mini. Charcoal offset, food on the cold side, mesquite chunks for smoke. Hood on, vents at 70% to hold ~325°F. Broccoli on the griddle alongside.
Walkthrough
Ingredients
- Chicken wings, pre-seasoned
- Mesquite wood chunks (a couple)
- Broccoli
- Avocado oil ("higher heat oil")
- Garlic salt — for finishing
- Water — for cooling the griddle + steaming the broccoli
Steps
- 01Burn down charcoal on one side of the cooktop. Add a couple of extra pieces for longevity.
- 02Drop in mesquite wood chunks (Jed uses two) for the smoke.
- 03Set the grate. Lay the pre-seasoned wings on the side without charcoal.
- 04Rotate the cooktop so the charcoal is offset and the wings sit on the cool side. Hood on.
- 05Close the bottom air intake and top vent about 70% each. Target ~325°F. "We don't want this to get super hot."
- 06After ~20 minutes, check the wings. They should be coloring up. Give them a turn.
- 07When the wings are ~6-8 minutes from done, start the broccoli. The griddle is very hot — drop a little water on it to cool, then add avocado oil.
- 08Add the broccoli with a little salt. Splash more water to steam while it crisps.
- 09Last seasoning on the wings — a douse of garlic salt.
- 10Pull both elements together. Serve straight off the grill — "why not take it straight to the plate."