Food Smokers and Smoking Tips/Tricks/Techniques

Finally got a deal on local craigslist for a wsm. 18.5 in for $75. Looks like wasn't used a long time and moisture was caught in it .
Looked kind of rusted on the inside but scraped it and it came off so brought it . Went home cleaned it and looks new hardly used . Porcelain still cherry. Just need to clean places I missed and ready to fire it up

 

You need to get little stickers of those and put them on your rear window, like those stupid stick family stickers. That'd be funny.

 

Maybe @CBoy808 can come up with something.

 

I'd buy.

Need one made that looks like my PK Grill also...

 

Right on. I'm usually good with cleaning it but lately I slacked on it. And that was the result. Lol. I have a masterbuilt pro gas smoker. It was a housewarming gift and my first smoker. I did some more searching around cause I was worried about the extinguisher dust. I ended up just spraying the inside down with a water and apple cider vinegar solution and using a wooden spatula to scrape out all the cooked on grease and residue. Then I prewashed all the grates using steel wool sponges and now they're in the dishwasher on the highest setting. Once I put it all back together I'm gonna oil it down and cure it like when I first got it.

 

I had never even heard of Daytona wings before much less made them so had to look that one up. I normally stick with traditional Buffalo wings although I use about twice as much butter as most people and restaurants. Because that is how many of us made them years ago, they are rich, really rich and hot. I also like garlic Parmesan but only once in awhile.

The most common recipe seems to be this one-

3/4 cup BBQ sauce (Sweet Baby Ray’s original)
1/4 cup hot sauce (Frank’s Original or Texas Pete’s)
1/4 cup honey
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon soy sauce
a few sprinkles of crushed red pepper
1 teaspoon corn starch (mix this with a few drops of cold water before putting it in the sauce)

Already had everything except red pepper but have cayenne pepper and they are the same thing. Had to try this based on the reviews people everywhere seem to love it.

Did 2 pounds of wings naked with EVOO, salt and pepper for 50 min. and used a large chunk of cherry wood for smoke, and had a lot of smoke. Not sure it really added anything in the end and might even be better without it. But with my traditional Buffalo wings the smoke adds to the end result.



Then tossed them in the sauce and back on for 5 minutes to make them glaze up and get sticky.



Back in the bowl and tossed again for a heavy coat of sauce.



They had more heat than I expected, but I was generous with the Frank's and cayenne pepper. After the first couple of wings didn't dip them in the blue cheese, I did the celery however. They were good and would do them down the road at some point, but not going to replace my love of traditional Buffalo wings.

Then again I ate all 2 pounds of them, by myself. And certainly didn't feel like I had to choke them down



Next time think I'll skip the wood smoke on these though.

 

Good info, thanks. You always splain things thoroughly, dig it.

 

Very nice wings , have you ever tried Harry and Davids garlic Parmesan wing sauce.

 

home grown custom.

I was tired of trying to keep the bed and tail lights whole. I'm a fan of flat beds on wheelers.

 

Thank you, no I have not had to look them up never heard of them. I am still in search of a knock your socks off garlic Parmesan wing sauce.

 

Wow thanks for the write up. I'm literally at the store buying those ingredients lol. I'm gonna give it a shot and see

 

Is that cast aluminum? Why doesn't anyone make a grill like that anymore? That is the ultimate type charcoal grill IMO.

 

Yes, whole thing is cast aluminum. They do still make them! Look up PK Grills (PK = Portable Kitchen).

Interesting story behind them... some dude in the 50s invented it and sold a lot of them. The company didn't last all that long and went under. In the 80s (I think) a couple bought one at a garage sale and wanted to replace the grate but there were none to be found. So, they bought the patent from the original family and rebooted the company.

The thing is flawless as far as temp control, 2 vents on top and 2 on bottom. Can get a huge turkey in it easy. Tons of space under the hood. It's what I learned smoking on til I got my WSM.

 

I pulled them at around 144 in center the ends got done a little quicker than the middle but hopefully they like them. I did 2 with S&P covered in bacon and one with the Pitfaced rub and bacon strips.

 

Oh and smoked with apple and pecan wood chips...I had more pecan than apple, but I think they came out good

 

IMO some of the best grills (type wise) ever. I'll be looking into those. Thanks for the link.

 

Finally get to smoke after irma!!

 

Show off!

That looks delicious