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re: Smoked Wings Question
Posted on 7/6/18 at 6:56 pm to John Gotti
Posted on 7/6/18 at 6:56 pm to John Gotti
Season them one day before you plan to smoke and leave them uncovered in the refrigerator.
This will dry out the skin a bit. Smoke them at a little higher temp than normal, maybe 25 0-275. Ramp the temp up the last 20 minutes or so till they crisp like you want them.
At least that’s what I do on my Egg.
This will dry out the skin a bit. Smoke them at a little higher temp than normal, maybe 25 0-275. Ramp the temp up the last 20 minutes or so till they crisp like you want them.
At least that’s what I do on my Egg.
0
Posted on 7/6/18 at 7:10 pm to John Gotti
The bf smokes them for a bit then crisps them up in the fryer.
Posted on 7/6/18 at 11:53 pm to SmokedBrisket2018
quote:
275 for 4 hours
quote:
Meat was moist.
Posted on 7/7/18 at 11:10 am to Aubie Spr96
quote:
Vestavia? Hello neighbor!
Coventry - You?
Posted on 7/7/18 at 11:50 am to NOFOX
Sorry to hijack, but which woo do you find to be the best for a large bge? I like the idea of adding a second rack above so I can double the rib capacity. I find that to be the only major disadvantage of a round ceramic over the oval shape or cabinet style smokers.
Any other must have accessories third party or otherwise? I've already got a good pizza stone. I've also heard the kick Ash baskets get rave reviews.
Any other must have accessories third party or otherwise? I've already got a good pizza stone. I've also heard the kick Ash baskets get rave reviews.
Posted on 7/7/18 at 11:59 am to Aubie Spr96
quote:
BGE? Vestavia? Hello neighbor!
Posted on 7/9/18 at 9:54 am to Fratigerguy
HA. Just seeing your reply. I swear they were great. The meat was not dry at all. I am not sure what the temp is over the water bowl in a WSM but that is where they sat the whole time. The lid temp was at 275. The water bowl underneath must keep the temp much lower that on the top rack. I also think not breaking down the flat and drumette keeps the juices in. I have done this a few times when doing ribs up top and it always works.
Next time I will put a probe on the bottom rack to see what the difference in temp is.
Next time I will put a probe on the bottom rack to see what the difference in temp is.
Posted on 7/9/18 at 10:22 am to SmokedBrisket2018
quote:
SmokedBrisket2018
wow those look great
Posted on 7/9/18 at 11:01 am to Carson123987
Dropping wings into a fryer after smoking them is gods gift to earth.
Posted on 7/9/18 at 11:38 am to John Gotti
You can smoke chicken at 275-325. It can handle it.
Posted on 7/9/18 at 12:33 pm to SmokedBrisket2018
Wings look good but you need to clean your smoke stack out.
Posted on 7/9/18 at 12:50 pm to GeauxTigers0107
quote:
clean your smoke stack out.
Say what?
Posted on 7/9/18 at 3:57 pm to SmokedBrisket2018
Those black, black spots on 3 of the wings....that's from soot dripping down out of your smoke stack. Happens to all pits eventually but over time the smoke going up out the stack builds up layers and layers and when it gets hot enough, it will drip down on the food.
Raise your lid and look up in the inside of it. Not trying to slam you, just offering advice.
eta:
Raise your lid and look up in the inside of it. Not trying to slam you, just offering advice.
eta:
This post was edited on 7/9/18 at 4:04 pm
Posted on 7/10/18 at 8:18 am to GeauxTigers0107
Ah I see. I had ribs up top. Dome is clean on the smoker. Just from dripping of ribs. I sprayed the ribs with apple juice a few times and wet them with 50:50 applejuice:bbq sauce before wrapping.
Posted on 7/15/18 at 8:46 am to John Gotti
I smoked some thighs last night (2 hrs at 250) and then dropped them in the fryer for a couple minutes.
They came out fantastic. Nice crispy skin and packed with smoky flavor. Incredibly juicy
They came out fantastic. Nice crispy skin and packed with smoky flavor. Incredibly juicy
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