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-   -   What not to do. (http://www.bbq-brethren.com/forum/showthread.php?t=153087)

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

Quote:

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!


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