Wood for wings?

[vr6Cop]

I'm doing wings for my family for Christmas appetizers. I'll be doing some of them the Dizzy Pig crunchy way, and some with a marinade that I whip up sometimes. My question is about the smoke....

Which would be best for a 245deg cook? Cherry is out because I just don't care for it. I have pecan, hickory, Jack Daniel's, maple, Tabasco oak, and apple. I also have alder, but that is for the salmon.

Thanks in advance for the advice.

 

[SmokeInDaEye]

I'm doing wings for my family for Christmas appetizers. I'll be doing some of them the Dizzy Pig crunchy way, and some with a marinade that I whip up sometimes. My question is about the smoke....

Which would be best for a 245deg cook? Cherry is out because I just don't care for it. I have pecan, hickory, Jack Daniel's, maple, Tabasco oak, and apple. I also have alder, but that is for the salmon.

Thanks in advance for the advice.

First of all, let's back up a sec and engage my inquisitive side. What the h-e-double-eck is the "dizzy pig crunchy way"? Sounds like my method of choice if I knew how to do it!:razz:

Also, Tabasco oak? I've seen them at cajun grocer but haven't sucked up to try them. Have you noticed a difference with them? As is I have too much wood, too little time (yes, pun intended).

 

[BBQchef33]

Jack daniels oak goes well with chicken..

or a 70/30 split of apple/hickory

maple by itself is very mild, nice if your not looking for smokey, mix it with lump, raise the heat and and you get something like a spit roasted.

 

[Plowboy]

I'd got for the Hickory or Pecan over the apple and maple. You are going to get strong flavor which is needed for wings. A mild wood just can't compete with your spicy rub and sauce. If you want some color add a little apple. I'd flip Phil's 70/30 Apple/Hickory around and say 30/70 Apple Hickory.

 

[BBQchef33]

Welll fine be that way.. :wink:

On wings..me no likes to smokey.. that why i go heavier apple.

OR the JD barrel chunks all the way.

Thats a heavier smoke, and one of my favorites.

 

[Plowboy]

Welll fine be that way.. :wink:

On wings..me no likes to smokey.. that why i go heavier apple.

OR the JD barrel chunks all the way.

Thats a heavier smoke, and one of my favorites.

Sorry, Phil. I meant to say, "use organic pine pellets". Mmmmm... Pine.

 

[BBQchef33]

Sorry, Phil. I meant to say, "use organic pine pellets". Mmmmm... Pine.

so u mean.. "Well, Pine, be that way." ???


Ok

off to my room.

 

[thirdeye]

I vote for the pecan or pecan/apple. Even though I go with a light batter, mine still take 2-1/2 hours or so. I only smoke for the first hour, then concentrate on the crust.

Clint, here is the link to Chris's wings. They are one step up from cornstarch chicken, and super good. My 85 year old MIL loves them. (I don't give hers the spicy Buffalo treatment like I do for for the wife and me) She is coming over to make X-mas cookies tomorrow, I should make some for us. :idea:

http://www.dizzypigbbq.com/recipesWings.html

 

[CarbonToe]

I'd use plane ol' Hickory (or Hickory/Cherry 70/30 but you said you don't like Cherry).

I'd save the Jack Chips as if you eat wings like I do they'd be smothered in DefCon or a home made hot Wing sauce and the smoke is there mainly for a background flavour so it needs to be strong.

The Jack Chips are also quite expensive to buy over here so I only use them if I'm planning to serve the meat unsauced or with a light rub as I like to taste the subtle flavour.

 

[Arlin_MacRae]

I just made some the other day using a 90/10 mixture of hickory and mesquite and they came out real well.

 

[Smokin Gator]

I second ThirdEye's idea. Pecan for smoke then work on crust.

 

[Puppyboy]

If you're up for something new, try birch. I used it for my T-day turkey and it was awesome.

But with what you already have, go pecan.

 

[Q_Egg]

Sorry, Phil. I meant to say, "use organic pine pellets". Mmmmm... Pine.

--------------------------------

... you guys arre starting to be a 'pine in the axxx'

 

[cmcadams]

I'm of the camp that thinks pecan is good for all that ails ya.

 

[Rub N Smoke]

I vote for 80% Lump charcoal and 20% pecan. Although the Tobasco sounds very interesting!!:twisted:
(Is the "Dizzy Pig Crunchy Way" the way Policemen deepfry wings and Partake in Adult Beverages??? )

 

[SP]

68.6% hickory/ 31.4% pecan

sugar, cayanne ,chipoltle powder and a bit of corn starch and smoke high 300-350

 

[tony76248]

Mesquite or plain Oak works for me.

 

[vr6Cop]

Thanks for the suggestions. I'll probably go for the apple/hickory split.

Wayne, thanks for posting the Dizzy Pig link for the rest of the crowd.

 

[thirdeye]

Thanks for the suggestions. I'll probably go for the apple/hickory split. Wayne, thanks for posting the Dizzy Pig link for the rest of the crowd.

I couldn't stand it...I picked up 3# of wings on the way home from work to make some this afternoon.

 

[thirdeye]

Here is the wing porn. These took right at 2 hours.