Food Smokers and Smoking Tips/Tricks/Techniques

THIS WAS MY FIRST TIME SMOKING CHICKEN WINGS .....
I smoked these chicken wings this past weekend.
First I marinated them for 4 hrs. Then I smoked them for almost 2 hrs ( flipped after 1 hr) and then I let them sit in Bourbon BBQ sauce in the fridge for another 1 hr.
The sauce is from a local restaurant that makes and sells their own BBQ sauce.
Finally I put them on the grill to crisp the skin a little and the end result.....PERFECT fall of the bone goodness !

 

Those look delicious but, as a Buffalonian, aren’t U at all concerned that the hot wing police will detain, torture, and string u up for not putting franks/Worcestershire/butter on your wings?

 

There is ZERO concern about the “Hot wing police”. Buffalo wings can be many many many different flavors... suicidal , xx hot, hot, medium, mild, garlic parm, honey mustard, chivettas, chipotle, Bourbon BBQ, BBQ, Honey BBQ, and the list goes on and on.

 

Check out..

www.buffalowing.com

for information on our Cities 17th annual wing fest. We have vendors and visitors from around the world flock ( no pun) to partake in the festivities.

 

I’m a few hours into the first dry run on the WSM after cleaning it up a bit and I have to say I am extremely impressed on how steady the temperature has been. Its already easy to see why these things are so popular.

 

Maybe a tad more pull, but it doesn't jump out to me as being too much.

 

WOW!! uhh Hell Yea!!not sure what to say so ill watch it again what temp. are they cooking at,who gives a shit!!

 

Smoked Boston Butt. About 4 1/2 hours into the smoke. Internal Temp of the roast is at 169°.

 

Ya that is a good looking cheeseburger

 

Today only.....20%off.



https://www.thermoworks.com/Thermapen-Mk4-DOD-July18-SM?tw=SMOKINGMEAT

 

Through the 70's and into the 80's you had Buffalo Wings. Regular, hot or Suicide. Then come along Garlic Parmesan and it all went downhill after that And now not even the Anchor Bar where they started can seem to do Buffalo Wings right anymore.

When I'm back in Buffalo visiting family we still get Buffalo wings every other night or so, regular and hot. Well one of my sisters has convinced me to try garlic parmesan and have to admit those are pretty good too

 

Don't trust that lid temp.

 

I like wings, but not in Buffalo sauce. Nashville hot chicken ruined Buffalo wings for me. I go to Hattie B's in Nashville at least every other week and have for years. I used to go more than once a week when I had to go into the office more.

 

Dang I was hoping that it would be for a multi probe remote one. Mine has gone MIA during the move and I can't go through everything in storage to find it so wife is onboard for getting a new one.

 

Alright guys. Need some help. I just got this text. Serious note, who has a good crockpot pork rib recipe?

I offered to smoke one for them but they need it tomorrow and I’ll b at work

 

It's kind of hard to mess up anything in the crock pot. Here's something from the "I'm broke and prefer to smoke but got to eat on the cheap crock pot thread":

 

i cooked forever by that lid temp, till i got an actual grate thermometer. My lid temp was always 20-30* different.

 

lol, had to share

https://www.youtube.com/watch?v=eBxTEoseZak

 

I don't think there's any crockpot rib posts, but maybe

 

I use it as a guide. I have a 2 probe unit that is pretty accurate. Tested with ice water and boiling water on both probes.