Food Smokers and Smoking Tips/Tricks/Techniques

what’s stopping you? I’ve only been doing this for a month. I was trying to be productive on my time off from the hospital so I figured why not and try. I’m already at capacity with the 26” and summit so be careful lmao, Word to mouth and IG marketing actually does work lol

 

Nothing really. Just figured id wait til I get land and a custom @Bigdaddy4760 stick burner

Hopefully next year

 

This is how I did mine on a 14” packable grill without a vortex. That thing was impossible to cook an entire package of wings on. I’ve been doing dual zone cooking (new Weber 22”) with an aluminum foil drip pan that helps direct air to the coals. @Bigdaddy4760 wants to roll out a vortex for me to try it this way.

Always sauce multiple times. Do you dry rub precook? I’m going to experiment now that I have a way to do indirect heat

 

Looks like a Right Wing cook. Just sayin’

 

Reckon this knife is any good and is a good deal?
https://shop.bbqpitboys.com/

 

Seems ok for the kit price

 

Chicken wing... it’s all the same to me

 

If your ideal chicken wing is similar to mine.. super crispy skin with a tender juicy inside.. try soaking them in Sake for 30 min to overnight and then broiling or better yet air frying them (400F for 20 min turning once)... best wings ever!!

 

Don't really need the flag, but I don't have any claws and can always use another knife.
Have you watched any of their videos? Very entertaining.

 

You mentioned that in the gluten free thread! Haven’t had wings in a bit, but I’ve got it written down for next time

 

Look.... I know it’s choice BUT!! I was always reluctant to get a $50+ dollar brisket to “try it out”. Local store had them on sale for 2.99/lb so I took the last 3. I’ll have plenty of try’s now!

 

"Great on the grill" I wonder how many unknowing folks will buy and cook on a 500f grill. And then say brisket sucks.

 

I have never really smoked anything before but I guess now is a good time to start. My Step Dad gave me a reverse flow smoker he made. He is a retired pipeline welder and builds bbq pits now just to have something to do. So my wife picked up some pork ribs and I gave it a shot. My two youngest sons said they were great. I think they turned out ok.

 

I rinse the wings first in a large bowl then toss with paper towels to dry them thoroughly. Then lightly coat with oil grind salt and pepper and toss well. Some more salt and a little bit more pepper. Then let sit for at least an hour normally at least a couple of hours.

With the Vortex they get hot enough that the skin bubbles any sauce put on them except for the last couple of minutes would burn. I gots to have my wings crispy Even in Buffalo if getting wings delivered they must be consumed in 20 minutes or less LOL. Othewise they loose that crispy "snap". Not everyone is as picky though.

Couple of weeks ago a coworker that smokes and grills a lot asked me what I thought about their 14" butcher knife which they sell for $96 plus S&H. Except for the logo on the handle you can get the Old Hickory same exact knife without the logo from Amazon for $32. Some of their knives are still made in Upstate NY but some are made in China now you have to be careful to not get the Chinese knives.

The one you linked to is Stainless Steel and is something I haven't seen before with the Ontario knife Company Old Hickory knives. The traditional Old Hickory knives carbon steel rusts very easily and for some reason that patina is part of the attraction for some. No idea why LOL. Or have any idea how the limited release stainless knife is. Not sure I would want to go down the SS road for a knife blade personally.

I really don't have a need for a butcher knife either 10 inch or 14". I use a 10 Chiefs knife and any thing larger use a slicing knife. But since when does need have anything to do with buying another knife?! Last weekend I sharpened my 2 Chicago Cutlery boning knives and the little CC pairing knife. And realized I haven't touched my expensive Japanese knives in months.... I always seem to reach for my cheap Chicago Cutlery Except for the Chiefs knife and slicing knife. You should buy it Curt and let me know what you think

 

I am with you - for the average joe not working in a kitchen, knives have diminishing returns after about 50 bucks. If it's a heavy use knife, I'd spend up to 50 on it. Anything more than that, I don't think you'll appreciate the difference for the average joe smoking in their back yard on the weekends.

 

If you steam the wings for 10mins, then put them in the fridge on a wire rack/sheet pan for an hour, then cook, makes them super crispy especially if you air fry them.

Steaming renders some of the fat out, then the fridge removes any extra moisture.

Learned that trick from Alton Brown.

 

Baking Powder! Toss the wings in a small amount of baking powder first. about 1 light Tbsp per dozen with a 1/2 tsp of salt. toss to coat and set aside on wire rack for a few minutes until they start to get tacky. Then season and cook as you normally do. These were done on the kettle with the vortex. absolutely crisp and amazing! and now I want wings!

 

Kinda what I do too.

 

That was yesterday, I'm out of the mood now. Thanks for the info.