Chili Head
New member
Cooked up my first batch of wings on the stainless drum. They were dusted with Cajun rub and rotisserie seasoning. They were really good!
Wings!
- Thread starter Chili Head
- Start date
smokeasaurus
New member
I could go for a plate of those 
Chili Head
New member
These were mostly indirect at 245 degrees on the BPS temp gauge. I lit about 20 briquettes in the chimney and spread them along one edge. The 6 or so wings that are darker were directly over the hot coals. I just rotated those so all of them would be done at the same time. I flipped these three times every 20 minutes or so. I wish I had some more wings to cook today because these were some of the better I've done.
I knew I wasn't crazy and seeing things when I said in an earlier post the temp drops when I take the lid off. When I took the lid off to flip these the temp dropped 20 degrees. I didn't have to hurry at all like I did with my regular steel drum. I wish I had built a stainless a couple years ago!
I knew I wasn't crazy and seeing things when I said in an earlier post the temp drops when I take the lid off. When I took the lid off to flip these the temp dropped 20 degrees. I didn't have to hurry at all like I did with my regular steel drum. I wish I had built a stainless a couple years ago!
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smokeasaurus
New member
are you saying the SS retains the heat better and has faster recovery times??
Chili Head
New member
That's exactly what I'm saying smokeasaurus.
