-   Q-talk (
-   -   What not to do. (

realspaazz 02-03-2013 10:05 PM

What not to do.
So, I was cooking some chicken wings for tonight on the WSM. As I was pouring water into the water pan, I had a seemingly brilliant thought:blah::blah:...If I only added enough water for the first part of the cook, when the water ran out the temp would automatically ramp itself up and crisp up the skin nicely:loco::loco:. Just before two hours into the cook, the water runs out, the temp starts to rise, and the chicken fat that had rendered out into the water-pan starts to hit the smoke point:icon_blush::icon_blush:. Billowing nasty smelling smoke pouring out of the smoker:icon_blush:. I quickly grabbed a gallon of hot water, pulled the racks (wings and all) and refilled the waterpan. Sauced the wings (1/3 of the wings teriaki, 1/3 in sweet chili sauce, and 1/3 in butter and crystal hot sauce) Fortunately the wings tasted great.:-D:-D Who knew that Smoked chicken wings, bean dip, and homemade chocolate chip cookies (thanks to my daughter) would go well with Downton Abbey?

El Ropo 02-03-2013 10:12 PM

I'm scratching my head trying to figure out why on earth you would ever want to cook wings for more than 2 hours.

Boshizzle 02-03-2013 10:15 PM

I'm glad it all worked out. Mark it down as a lesson learned.

KotaChuk678 02-03-2013 10:23 PM

Yeah, really!

Hoss 02-03-2013 10:24 PM

Whut iz a abbey????:confused: I thought football wuz on tonite.Thought that iz.:tsk:pitiful.Water in da pan iz a waste of time and water.Glad you liked it. next time member whut u did this time that wuz not up to par and don't do it no more.Stinky cheeken greese smoke is gross.:mmph:

I like to wrap the empty water pan top and bottom with HDAF leaving a void between the top layer and bottom of pan.Let the top droop a little to catch drippings but not come in contact with the bottom,thus preventing the situation you observed today.

Glad it turned out O.K. For you.:grin:

Zin 02-03-2013 10:39 PM

Why would anyone want to cook chicken low and slow? Chicken should be cooked at 325+ for best results.

Offthehook 02-03-2013 10:42 PM


Originally Posted by Zin (Post 2353877)
Why would anyone want to cook chicken low and slow? Chicken should be cooked at 325+ for best results.

Especially wings which I prefer fried!

kenthanson 02-03-2013 11:17 PM

To each their own, know a guy who won't cook hotter than 215 for chicken.

IamMadMan 02-04-2013 06:19 AM

Glad you salvaged your wings and it worked out well for you.

I usually smoke wings for 30 minutes for flavor, then crisp up on the grill or in the fryer before saucing.


bigabyte 02-04-2013 08:24 AM

Great idea aobut crisping up by having a measured amount of water. Could be useful!

All times are GMT -5. The time now is 10:24 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.