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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-22-2013, 05:12 PM | #1 |
On the road to being a farker
Join Date: 07-09-12
Location: Arnold, MD
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Quick question
Wings on a 22 OTS, Indirect with smoke, cruising about 295 to 300. How long do you think they should stay on there?
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First, you have a beer...... |
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09-22-2013, 05:44 PM | #2 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I do wings differently than others do here, I smoke them for 30 minutes and then put them in the deep fryer to finish.
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09-22-2013, 07:01 PM | #3 |
is one Smokin' Farker
Join Date: 07-10-10
Location: saint louis, MO
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til the IT is 165F
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