Chicken wings cooked on the Weber Electric Pulse 2000, Charcoal 57cm Mastertouch and Gas Spirit

This video aims to compare cooking on gas, charcoal and electric BBQs and as usual features one of the UK's foremost BBQ chefs, Richard Holden and Ian Hodgett from The Barbecue Shop here in store. The BBQs being compared are all Webers, the New Pulse 2000 electric, New Spirit II E-310 gas and the old favourite 57cm charcoal MasterTouch. The charcoal used is lumpwood, as the cook is quite quick you don't need the longer burn time which the briquettes give.
The chicken wings being cooked are marinaded in a sticky Oriental sauce, and they make a fantastic appetiser for your guests to nibble on as they are waiting for the main dish. As the wing is a working muscle it can be quite tough if cooked quickly so even though they are only a small piece of meat the best way to cook them is by a slow roast, about 200C. On all 3 BBQs the heat set-up is indirect. On the Spirit there is only heat on the centre burner with the 2 outside ones being completely off, the chicken is placed on the grate over the outside, off burners. On the MasterTouch the charcoal is set up for the 'bullseye' method where the heat is in the centre of the BBQ and the wings are placed around the outside. The Pulse is set up for 50/50 with the left element on and right completely off which is where the chicken wings are placed. As the wings are cooked with the BBQ lids down there is no need to turn them as the heat will circulate around the grill. They will take about 30 minutes and once they hit the safe temperature of 75c they can come off.
The chicken cooked on the Pulse and the MasterTouch both had a better colour than those cooked on the Spirit and they both came out tops over the gas in the taste test.

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Видео Chicken wings cooked on the Weber Electric Pulse 2000, Charcoal 57cm Mastertouch and Gas Spirit канала Hayes Garden World