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Old 09-27-2011, 01:12 PM   #79
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Join Date: 02-09-11
Location: Kearney, MO

Originally Posted by silverfinger View Post
Hey Mike,
I just watched the video, looks like your off to a great start with the rub you created. I still have not opened my package of death dust since Im the only one in my home that likes spicy like that. I think IM going to wait for my son-inlaw to show up and cook wings with it like you did. One question for you Mike. Would you cook them wings any different on an old Kaman smoker?

Originally Posted by colonel00 View Post
I am not sure what a Kaman smoker is but I would imagine you could. I cooked some wings last night on a UDS and they came out great. The two things you need to be able to do is smoke low for an hour or so and then crank the heat up to get the skin done. If your cooker can go from low to hot fairly quickly or if you have another grill to finish the wings then you should be fine.
Not sure about the Kaman smoker either, but Brad nailed it in his reply. Just follow the recipe and then smoke them for 1 hour at around 225, then ramp up your smoker (or move them to a grill) and finish them with high heat.

Mike Trump
President & CEO, Oakridge BBQ LLC

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Ole Hickory CTO
22" WSM
26" Weber Kettle
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