What not to do.

realspaazz · 02-03-2013, 10:05 PM

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

...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

. 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

. Billowing nasty smelling smoke pouring out of the smoker

. 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.

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????

I thought football wuz on tonite.Thought that iz.

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.

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.

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

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!

02-03-2013, 10:05 PM	#1
realspaazz Full Fledged Farker Join Date: 08-21-10 Location: Lake Worth, Florida Downloads: 0 Uploads: 0	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...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. 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. Billowing nasty smelling smoke pouring out of the smoker. 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. Who knew that Smoked chicken wings, bean dip, and homemade chocolate chip cookies (thanks to my daughter) would go well with Downton Abbey? __________________ 18.5 WSM, Green Weber Genesis320, Cast iron firepit(w/grill), and a Copper Weber 22" OTS

02-03-2013, 10:12 PM	#2
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	I'm scratching my head trying to figure out why on earth you would ever want to cook wings for more than 2 hours. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

02-03-2013, 10:15 PM	#3
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	I'm glad it all worked out. Mark it down as a lesson learned. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

02-03-2013, 10:23 PM	#4
KotaChuk678 On the road to being a farker Join Date: 01-28-13 Location: White Plains, N.Y. Downloads: 0 Uploads: 0	Yeah, really! __________________ bandera owner

02-03-2013, 10:24 PM	#5
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	Whut iz a abbey???? I thought football wuz on tonite.Thought that iz.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. 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.

02-03-2013, 10:39 PM	#6
Zin Full Fledged Farker Join Date: 05-23-11 Location: South, Texas Downloads: 0 Uploads: 0	Why would anyone want to cook chicken low and slow? Chicken should be cooked at 325+ for best results.

02-03-2013, 11:17 PM	#8
kenthanson Full Fledged Farker Join Date: 07-10-11 Location: Saskatoon, SK Downloads: 0 Uploads: 0	To each their own, know a guy who won't cook hotter than 215 for chicken. __________________ @kenthanson Wsm, UDS, Meco bullet smoker, COS, Weber Spirit gasser Devil made me Q it BBQ team-head cook

02-04-2013, 06:19 AM	#9
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	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. . __________________ Humphrey's DownEast Beast W/BBQ Guru

02-04-2013, 08:24 AM	#10
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Great idea aobut crisping up by having a measured amount of water. Could be useful! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member