rehab6
Is lookin for wood to cook with.
Well, after 3 years plus and countless pitfalls along the way, my smoker is finally going to be functional again tomorrow afternoon. I have decided... i think, to start by making several types of wings - probably 3 types; a hot / cajun, a hot / cajun devil heat, and a sweet bbq flavor. i have not smoked wings before, but from what i have read, most marinate overnight, and then put on. also, from what i have read, on the frill allows the fat to roll off them and give better flavor than if in a solid pan. i am going to have a water pan underneath, and i have a feeling most of the fat will drip into that, so cleanup won't be too bad.
my thoughts / ponderings are:
1. for the mases (well, friends crazy enough to try them) are those 3 the best bet for people to try, or should i go with another flavor as well (the uber hot are probably going to be for me, most others can not handle my level of heat)
2. is the overnight marinade, and the directly on the smoker grill the best way
3. any thoughts on good basic rubs / sauces that would be a good point to start experimenting with?
I will be cooking them later this week, want to make sure i have everything planned ahead of time
my thoughts / ponderings are:
1. for the mases (well, friends crazy enough to try them) are those 3 the best bet for people to try, or should i go with another flavor as well (the uber hot are probably going to be for me, most others can not handle my level of heat)
2. is the overnight marinade, and the directly on the smoker grill the best way
3. any thoughts on good basic rubs / sauces that would be a good point to start experimenting with?
I will be cooking them later this week, want to make sure i have everything planned ahead of time
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