smoking 30lbs. of chicken wings??????
- Thread starter ddsmoker1
- Start date
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It depends on the temp you smoke them at.
I smoke mine at 325 so the skin gets crispy and they take about 1 1/2 hours.
If you smoke them at 225 they will take about 2 1/2 hours, but you will need to crisp them up on a hot grill for a few minutes.
I smoke mine at 325 so the skin gets crispy and they take about 1 1/2 hours.
If you smoke them at 225 they will take about 2 1/2 hours, but you will need to crisp them up on a hot grill for a few minutes.
I like to do my wings raised direct and they take at least an hour - but I have to say I have NEVER done 30 pounds - that's a lot of wings!
So i cooked
for 7 and a half hours all 30 lbs. of wings and I will post pictures. they came out awsome no sauce on wings just that beautiul
smoke flavor
smoke flavor
That last picture is awesome!!!
How many batches did it take to do the 30 pounds in 7 1/2 hours?
And at what temp?
Thanks,
Bear
How many batches did it take to do the 30 pounds in 7 1/2 hours?
And at what temp?
Thanks,
Bear
I cooked two batches spaced out, im new to this smokeing thing but learning a new smoker and have luck i guess. i just love coooking
chefcarvin
Newbie
I am a chef of The Smokehouse Restaurant on Lake Oconee in Eatonton, Ga. Fairly new here, but thought I would throw my two cents in. I left the Ritz Carlton to take over this restaurant and boy we made some major changes. The one good thing that the previous chef did was purchase a Southern Pride SPK500 commercial smoker. I getting pretty good at the smoke game, but never to arrogant to turn down advice. Anyway, I smoke 30# of wings every other day. I run them at 225 for almost 3 hours. Normally I would assume they are overcooked, but after getting cooled and wrapped, all I do is drop them is fry oil for about 30 secs. Is there a better way to them, or should I say, a way to preserve the shelf life longer?
First of all welcome to SMF!
I'm curious to know, are they still moist & juicy after 3 hours?
We smoke our wings for 2 to 2 1/2 hours then crisp them up on a hot grill, for a couple of minutes.
Then toss them in a bowl with butter & hot sauce.
I know some of the guys fry them after smoking them, but I don't think they smoke them as long as you.
Al
Do they get crispy on the direct heat? I have never done wings and may do some at SELA. Can you enlighten me a bit about the differences between a bath in hot oil and the gas or hot charcoal grill.
I can see that if you finish them in cooking oil the oil will retain some of that smoke flavor and may be good for onion rings or hush puppies? Any ideas? Not much of a wing person but we need a dish that brings the heat and wings may be it!
Thanks
Do they get crispy on the direct heat? I have never done wings and may do some at SELA. Can you enlighten me a bit about the differences between a bath in hot oil and the gas or hot charcoal grill.
I can see that if you finish them in cooking oil the oil will retain some of that smoke flavor and may be good for onion rings or hush puppies? Any ideas? Not much of a wing person but we need a dish that brings the heat and wings may be it!
Thanks
iamspyderman
Newbie
- Aug 22, 2011
- 1
- 10
They do get crispy on the grill. We put them on a gas grill with all the burners on high. They need to be turned every minute or so, so if you have a full grill you just start turning at one end & by the time you turn them all you start again & then start taking them off as soon as you turn them the second time.
I've never fried them, but I think Jerry (Pineywoods) does them that way.
I guess everybody has their own special rub, but we just use a good coating of EVOO then dust with S&P.
Tossing them in the butter/hot sauce gives them the flavor.
chefcarvin
Newbie
Ya, they come out very juicy. I have been noticing that I have been getting a lot of slack for cooking them so long, as the standard is about 1.5 hrs. But I'll be damned if my customers just go crazy over them.
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