Food Smokers and Smoking Tips/Tricks/Techniques

Made wings on the kettle with the vortex last night, but y’all will just have to take my word for it because I forgot to take any pics

 

It's funny. I grew up with the Traeger family. Biggest bunch of pricks in the area we lived. They knew it too. Before they sold out to a Utah company, they pretended to own everything in the area. But I still bought one in 2012 because I knew how good they were.

But with sell out, the product isn't what it used to be. And the fact multiple new companies have come on, they're getting beat in price and product. Owning one now is definitely the "it" thing.

 

I would have never known this. Thanks TW.

 

Most people who smoke chicken wings do it at too low of a temperature then do not like the skin because it's not crispy.

If you know me at all, I can't leave anything alone so here's today's experiment.



First I made a take on a Piri Piri Chicken marinade. The only thing I changed was substituting Serrano Peppers as I couldn't find the Piri Piri peppers and Anaheims seemed too mild.

The wings were marinated for a day then put in the smoker at 275 for an hour. This isn't going to produce a crispy skin, but I had other things I the smoker so I improvised and when I pulled them I put them in the air fryer at 400F for about 10 min to get that fat rendered and the skin nice and crunchy.

Superb flavor even if on the mild side. Needs a little bit more heat for me but the complex flavor from the marinade really shined! The touch of smoke flavor was perfect.. it wasn't going to be overpowering as I am using a pellet smoker.

 

Looks great! Agree they need to be crispy. My method of choice is the Weber Kettle with the vortex accessory in the middle and the wings around the perimeter. Takes about 35-45 min.

 

Yes.. I've made 1000s of chicken wings in every fashion imaginable. The vortex works great but if it's speed your looking for.. Sake Wings are the fastest AND the crispiest.

Marinade the wings in Sake then air fry them for 10 minutes then flip and go another 10 minutes. Can also be done on the grill or under the broiler.

 

sake as in the Japanese liquor?

 

Yes.. trust me.. makes the crispiest wings ever.

 

Does it count as smoking or grilling if you cook fries and burgers at 400 on the smoker?



I need to peel a layer of aluminum foil off of the drip tray.

 

RecTeq should be open on Sundays and closed on MONDAYS! This is some bullpoo!

 

Crabapple wood for smoke. Couple racks of baby backs,some chicken,SPAM, and beans

 

what temp and how long did you do the spam for? never would of even thought of throwing spam on the bbq lol. love it

 

I was smoking at about 275, spam went on for the last 2 hrs., light seasoning with the rub I used on the ribs. It's efn amazing. 5 slices per tin. We snacked on one earlier lol

 

Hell yeah, haven’t seen anyone smoke Spam on here in a while.

 

Now I know what I'll be doing with these!

 

If you're not smoking spam you're doing life wrong

 

When smoking SPAM try to use a salt free rub and a less sodium SPAM ... otherwise it's going to really salty. Kinda like some TW members.

 

I buy the "healthy" spam with 25% less sodium. Lol
I use a homemade rub which is lower salt, but more sugar.

 

Made this mistake the first time I did it...I bought the lower sodium spam but the rub was salty, basically inedible