NFT: Chicken Wings on the smoker - follow up

sounds good. Couple cold ones and a football game...

I think the bacon had to help with the flavor.

The bacon definitely does have an impact, I do that with my chicken ties all the time I put bacon right over it. The fat keeps em moist and salty. Bacony

on my Weber kettle today. Snake method with the lump wood, wood chips, water pan, and a good rub. And a cooler of ice cold beer.

In comment 12443135 B in ALB said:

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on my Weber kettle today. Snake method with the lump wood, wood chips, water pan, and a good rub. And a cooler of ice cold beer.

post on here how they come out. I used minion method because I wanted the higher temps for wings. I read slow and low isn't exactly what you want for wings and the 255 - 275 temps are better than say 225 like you'd use for ribs or brisket

Taking this slightly OT from smoking, I grilled a 2.33lb boneless ribeye roast yesterday...have to brag for a minute. Liberal coating of garlic powder, kosher salt and cracked black pepper. Grilled fat side down, direct for 7.5 mins, flipped to the other side direct for 7.5; then 13 mins/side indirect for each of the other 2 sides before finishing indirect for 7.5 mins again for each of the fat side and oppo side.

The char was magnificent and the fat coating under the crust was, frankly, orgasmic. Should have taken a pic. Maybe the best effort of my grilling career...so perfectly medium rare, sinfully delicious. The family looked at me after digging in and noted it was better than any steakhouse meal they'd ever had...and I had to agree.

No way to follow that up to top it today, so I'm just going simple with pork tenderloin marinated all day in Allegro, already priming myself with Dogfish Head 90 minute and a Montecristo Media Noche (B, that's partially in tribute to the Cityzens' great week).

I got rain in the mouth from that. Thanks a lot.

I'll try to post some pics of the wings. Certainly not as deep as your feat though.

Next time you consider a steak maybe try the Dirty Steak grilled right on the ashed over (ashes blown off of course) lump wood. Best steak I've ever had.

That's a method Adam Perry Lang uses...did you ever pick up his "Charred and Scruffed" book I recommended to you (in one of the grilling threads either late last yr or early this year)? Worth a read for some interesting techniques...bricks, split level grilling, etc.

But appreciate the reminder.

I have been smoking for a while. Currently using the electric smoker with 4 racks. Smoked wings about 6 weeks ago. They came out great but too hot. Went overboard with the cayenne.

Anyone here who is thinking about getting a smoker, I highly recommend the Masterbuilt electric smoker. You dont have to screw with coals. The temp is dialed in exactly and you can even control it from an app on your phone. It has a slot to add the chips.

so, I was smoking a pork picnic for 16 hours. In the past I would have to wake up multiple times during the night to stoke a fire. Not anymore...just set it for as many hours as you need and go to sleep.

and they were so good, we spontaneously did it again yesterday.

I pretty much followed jlukes' recipe, a version of which I found here:
http://allrecipes.com/recipe/grill-master-chicken-wings/

I used two pieces of apple and one piece of hickory, and cooked them for a bit over an hour at the 250-275 range. I'd like to see how smoky they taste the day after, but it's pretty hard to leave any lying around for leftovers.

I made 5 lbs they were gone in minutes.

I also made 25 lbs of wings in my fryer. I just wasn't sure the smoked wings would be as good and couldn't risk it.

But...my fryer might now be semi-retired. The smoked wings were so good I could have cooked them all that way and people would have gladly eaten them all.

In comment 12443555 EricJ said:

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I highly recommend the Masterbuilt electric smoker. You dont have to screw with coals.

See, I read that as "you don't get to screw with coals."

We have a gas grill that just sits unused -- it doesn't feel like grilling to me if I'm not using charcoal.

In comment 12444717 pjcas18 said:

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The smoked wings were so good I could have cooked them all that way and people would have gladly eaten them all.

I had a few people comment that the wings seemed "more natural" this way as well -- they probably enjoyed the lack of greasiness.

In comment 12444718 santacruzom said:

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In comment 12443555 EricJ said: Quote: I highly recommend the Masterbuilt electric smoker. You dont have to screw with coals. See, I read that as "you don't get to screw with coals." We have a gas grill that just sits unused -- it doesn't feel like grilling to me if I'm not using charcoal.

Well, I have my lump charcoal and stacks of apple, cherry and oak wood for all of the real fire BBQ opportunities. However, there are times when I really just don't want to be managing temperature control for so long. Especially when so many of the smokers just do a poor job when it comes to maintaining a consistent temp.

I also have often dont a combination of the electric smoker AND the wood grill. In that scenario, I would go to wood at the end when it is time to put a char on the meat.