Food Smokers and Smoking Tips/Tricks/Techniques

You shut your mouth

 

Now it just might be gone.

It’s possibly now if the arms of another who will make sweet sweet smoked meats with it.

 

At least it's safer in those other arms...

 

It’s not. I checked.

I only blow up shitty traegers

 

Fingers crossed for availability though

 

I'm no expert, but I have made wings just about every Sunday evening for the last year and a half and I like the way they turn out. Here's what I do:

-Get a full chimney of briquettes going and dump them in your vortex.
-Place a small chunk of wood on the grate directly above the burning coal
-Place your wings around the perimeter of the kettle and set your timer for 40ish minutes. I throw the wings on frozen.
-After 20-30 minutes hit them with some seasoning, and then I season them a second time about 10 minutes before they are done.

Good luck!

 

Likely story.

 

Well Robby may claim to not be an expert but for how you are doing them I'd listen to him. I've seen enough of his cooks that I would disagree with him about not being an expert.

I do mine Buffalo style so doesn't really apply to rubs you'll burn them my way. But if you want the old fashioned wings that started it all:

1/2 cup salted butter (1 stick)
⅔ cup franks
1 1/2 tablespoons white vinegar (or not)
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper or to taste for heat
1/8 teaspoon garlic powder

You add more or less cayenne pepper to add the heat to it. Or if you want can step it up with other hot sauce. Add all the Franks you want it isn't going to get any hotter.

Thaw and toss in EVOO or avocado oil. Salt and pepper.

Depends on how cold it is but normally go about 50 minutes until crispy, smoked and done



Remove wood and melt hot sauce mix. It doesn't take long LOL



Dip wings and back on. Only for 8-10 minutes careful not to burn them



Back in the bowl and toss again



Celery and Blue Cheese. Because that is how it is supposed to be. Well was in the 70's or what I can remember of it

Done



Grocery list for tomorrow at Costco: Wings and butter.

 

You are spot on ! Some places here ( I live just outside of Buffalo, NY) also put Carrots with the Blue Cheese and Celery.
Here is something to try ...... I like to do them “ Chicken parm style”. Instead of Franks hot sauce ( the only Hot Sauce IMO) use a little tomato sauce ( whatever you prefer ) and toss the wings in them. Then take a little parmigiana cheese and mix that in. After sprinkled mozzarella on top for presentation. If you like Chicken Parm you will not be disappointed......

 

For you guys not watching the wood workers and created forum...I had a lake etched in and I filled with epoxy. I sanded down and this is the final product. Not bad for the first hack.

 

Awesome, will give it a go. Mine are thawed already (I like to thaw, pat dry, and leave uncovered in the fridge to help get them a little more crispy during the cook), so i'll check some a little sooner, maybe flip at 20 and check again at 30. Thanks for the how-to!

 

Thanks! I'll go with Robby's setup. We love to sauce our wings at home, but its a mess and that many more ingredients to haul to the tailgate. I am going to try your sauce recipe though, i usually just use franks wing sauce and melt a little butter in it to cut it. Yours look awesome.

 

Had to take one of those Boston Butts back to the store for exchange. Cut the wrap and got hit with a whiff of rotten meat stank. Didn’t look discolored best I could tell. Luckily the store is only 10 minutes down the road.

 

Seems to be a rash of them lately

 

Yeah it was within expiration date too, don’t know what happened. Oh well. They’re sitting in the fridge rubbed and ready to go on tomorrow.

 

I have been trying to figure out what I was going to cook today while the wife is away. This post just made up my mind.

My question is, for those like me who use a pellet popper what temperature would come closest to mimicking the Weber with the vortex?

 

Good morning smokers!
Today is what's known as Weiniepalooza at the Party Garage and while the neighbors are bringing every known hotdog and sausage and whatever other phallic shaped meat you can ponder, I've chosen, as always, to be a little different.


I'm making pork burnt ends 3 ways. The top rack is my own rub, the middle rack is the obligatory Spicy Pitfaced rub, and the bottom rack is going waaay out on a limb and is a Middle Eastern / Shawarma type marinade. (Someone out there will likely be offended that I've used it on pork)
Speaking of pork.. I am using a couple of pork shoulders instead of the more common pork belly. I figure how the heck are ya gonna know what's good if you don't try something new and play with your meat?

Plan is to smoke for a few hours, toss each flavor in a pan and add some butter and honey and maybe a little more rub on the top two, cover and smoke for a couple more hours then uncover them for the last 15-20 minutes ish.

Iowa Hawkeyes play at 11 Central, the the Huskers are on at 230 and finally the Sooners are on at 7 ... Going to be a LONG day!

 

Good Morning Everyone
Have a great day

 

Mornin’