DadDoolz
Well-known member
Started off with good intentions. Wanted to make something to chew on during the football games starting at 4:30 today.
Had the wife get a bag of chicken wings from Costco. They were frozen. Defrosted the wings and got a rub recipe from a friend. All was going well.:-o
Applied rub and let set until WSM was ready to go.
Got the WSM going, only thing different from my attempts at smoking meat was I did not use lump charcoal. I used Kingsford Competition briquettes.
No big deal.:razz:
Got the WSM rocking at a temp between 265 and 290. Maverick reading and reporting all the way. Water pan at half inch from top. Apple wood for this smoke. :clap:
Wings go on. An hour into the smoke I check and it seems the wings still need some more cooking time. Grate temp is still about 275 and smoke and water are doing fine. :biggrin1:
Hour and a half, I add some wood for some more smoke. The thin blue line had stopped so I figured to give it a little kick. Water pan is doing great.
Also added a few handful of charcoal to pick up the temp a bit. It was lagging around 250.:decision:
At 2 hours I planned on taking off wings to put them on gas grill to crisp up the skin a bit.
When I opened the top of the WSM I knew there was no putting them on a gas grill. They were done. And When I Say They Were Done, I mean they were done. Great color, but shrunk to a pigeon wing size type meat.
Well I did not plan on using a sauce with these wings so I just offered them up to the family and let them have at it.
My family is great. They ate them all. Even though they were a little be over done. The skin was crisp and the seasoning was still intact.
Was not perfect, or what I was planning but they were consumed.:caked:
Live and learn
BTW That was a Captain Lawrence Winter Ale in the UMass glass behind wings.
I should have pulled them off the WSM at the hour and a half mark. Would have been perfect.
OH Well Next Time...... And Yes There will be a next time........lol:blah:
Had the wife get a bag of chicken wings from Costco. They were frozen. Defrosted the wings and got a rub recipe from a friend. All was going well.:-o
Applied rub and let set until WSM was ready to go.
Got the WSM going, only thing different from my attempts at smoking meat was I did not use lump charcoal. I used Kingsford Competition briquettes.
No big deal.:razz:
Got the WSM rocking at a temp between 265 and 290. Maverick reading and reporting all the way. Water pan at half inch from top. Apple wood for this smoke. :clap:
Wings go on. An hour into the smoke I check and it seems the wings still need some more cooking time. Grate temp is still about 275 and smoke and water are doing fine. :biggrin1:
Hour and a half, I add some wood for some more smoke. The thin blue line had stopped so I figured to give it a little kick. Water pan is doing great.
Also added a few handful of charcoal to pick up the temp a bit. It was lagging around 250.:decision:
At 2 hours I planned on taking off wings to put them on gas grill to crisp up the skin a bit.
When I opened the top of the WSM I knew there was no putting them on a gas grill. They were done. And When I Say They Were Done, I mean they were done. Great color, but shrunk to a pigeon wing size type meat.
Well I did not plan on using a sauce with these wings so I just offered them up to the family and let them have at it.
My family is great. They ate them all. Even though they were a little be over done. The skin was crisp and the seasoning was still intact.
Was not perfect, or what I was planning but they were consumed.:caked:
Live and learn
BTW That was a Captain Lawrence Winter Ale in the UMass glass behind wings.
I should have pulled them off the WSM at the hour and a half mark. Would have been perfect.
OH Well Next Time...... And Yes There will be a next time........lol:blah: