Wrecked some Chicken Wings today

DadDoolz · 01-05-2013, 07:47 PM

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.

Applied rub and let set until WSM was ready to go.
chimney.jpg

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.

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.

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.

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.

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.

wings 1.jpg

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

IamMadMan · 01-05-2013, 07:50 PM

We have all learned by our mistakes, and from those who have shared their misfortunes.

Glad they were still edible..

Freddy j · 01-05-2013, 07:54 PM

Actually look very good

Boshizzle · 01-05-2013, 08:00 PM

"I 'ate it when tha 'appens! (Cockney mod)

Either way, bro, they must have been tasty because everyone ate them with no complaints! Congrats!

landarc · 01-05-2013, 08:14 PM

They look edible to me, you made food, not all bad

bwsawman · 01-05-2013, 08:33 PM

They look pretty good to me.

I have a couple of questions. I have never used lump charcoal but do not understand how it would have turned out different. You kept track of the temps and water pan. Doesn't lump normally burn a bit hotter and would have been "overdone" sooner? What is the difference between competition briquettes and regular charcoal?

Homebrewed Q · 01-05-2013, 09:55 PM

That's about the only way I eat wings anymore, smoked and a little sauce at the end. Those look just fine to me, but I like mine a little more on the well done side. I smoked some about 8 or 9 football Sunday's this season, and thats the way mine come out. Keep at it, you'll get them down to the way you like them...........and don't overthink things, keep it simple....

cholloway · 01-05-2013, 10:24 PM

If you feel you learned something from it, it's not a failure. The wings look good to me.

DadDoolz · 01-06-2013, 08:28 AM

Quote:

Originally Posted by bwsawman

They look pretty good to me.

I have a couple of questions. I have never used lump charcoal but do not understand how it would have turned out different. You kept track of the temps and water pan. Doesn't lump normally burn a bit hotter and would have been "overdone" sooner? What is the difference between competition briquettes and regular charcoal?

To tell you the truth, I just put that in the post as useless info. I feel the lump gets going easier compared to briquettes IMHO. As far as burning hotter, I have not found any real difference. The competition stuff is suppose to be all natural and burn hotter than regular Kingsford charcoal. Had the bag sitting around and was real low on lump. Saved me a trip to the store so I went with the Kingsford.

lastmajordude · 01-06-2013, 08:53 AM

I've made so many bad things that when I make one I can still eat.......I WIN!!!!

bigabyte · 01-06-2013, 09:21 AM

Those look good rom here!

Mason Dixon Bowhunta · 01-06-2013, 04:41 PM

Looks good to me

01-05-2013, 07:47 PM	#1
DadDoolz Is lookin for wood to cook with. Join Date: 12-31-12 Location: Port Chester NY	Wrecked some Chicken Wings today 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. Applied rub and let set until WSM was ready to go. chimney.jpg 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. 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. 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. 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. 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. wings 1.jpg 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 __________________ Weber WSM 22.5, Weber EP-320, Weber Q-200, Maverick ET-732,TapaTalk:blah:

01-05-2013, 08:00 PM	#4
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	"I 'ate it when tha 'appens! (Cockney mod) Either way, bro, they must have been tasty because everyone ate them with no complaints! Congrats! __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

01-05-2013, 08:14 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	They look edible to me, you made food, not all bad __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-05-2013, 09:55 PM	#7
Homebrewed Q Take a breath! Join Date: 11-10-10 Location: Shenandoah, TX	That's about the only way I eat wings anymore, smoked and a little sauce at the end. Those look just fine to me, but I like mine a little more on the well done side. I smoked some about 8 or 9 football Sunday's this season, and thats the way mine come out. Keep at it, you'll get them down to the way you like them...........and don't overthink things, keep it simple.... __________________ BWS Fatboy, Weber OTG 22.5, Weber OTS 18.5, Weber Performer, Weber Genesis SE-410.

01-05-2013, 10:24 PM	#8
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	If you feel you learned something from it, it's not a failure. The wings look good to me. __________________ Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser

01-05-2013, 07:50 PM	#2
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	We have all learned by our mistakes, and from those who have shared their misfortunes. Glad they were still edible..

01-05-2013, 07:54 PM	#3
Freddy j is one Smokin' Farker Join Date: 11-22-12 Location: Boston	Actually look very good

01-05-2013, 08:33 PM	#6
bwsawman On the road to being a farker Join Date: 10-15-12 Location: Ionia, MI	They look pretty good to me. I have a couple of questions. I have never used lump charcoal but do not understand how it would have turned out different. You kept track of the temps and water pan. Doesn't lump normally burn a bit hotter and would have been "overdone" sooner? What is the difference between competition briquettes and regular charcoal?

01-06-2013, 08:53 AM	#10
lastmajordude is Blowin Smoke! Join Date: 03-11-12 Location: The "Poah" side of Madison Co. Mississippi Name/Nickname : Dude	I've made so many bad things that when I make one I can still eat.......I WIN!!!! __________________ Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude

01-06-2013, 09:21 AM	#11
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Those look good rom here! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-06-2013, 04:41 PM	#12
Mason Dixon Bowhunta is one Smokin' Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD	Looks good to me __________________ [I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14