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Wing Rack for Optimal Use of Smoker Space

post #1 of 14
Thread Starter 

Hey everybody.  It's been a while since my last post.  I've got a problem I need some help with.  Last time I had the smoker fired up, I tried my hand at wings while I had a few butts going.  I noticed that the wings take up a considerable amount of space on the smoker.  I was hoping someone new of some sort of shelfable/stackable grated rack that I could use to make use of all that area above.  Anyone heard or seen something like this???  

 

IMG_0726.JPG

Notice, I quickly ran out of room with only ~5 lbs. of wings.   

 

 

Help!!!

post #2 of 14

I have seen a 3 layer tier wire rack a w-mrt that might work for wings.... just a thought.... Dave

post #3 of 14

off the top of my head, a cheap replacement rack, a few bolts and washers and make you own stand.

post #4 of 14

Don't know what your grill dimension is.

 

I do know that I looked all over for a decent 3 tier rack like Dave mentioned.

There are a few of them out there, but none of them would fit an MES, because of the depth of the MES only being 12 1/2" inside.

 

Your grill looks like a 3 tier rack would fit in there easily.

 

 

Bear

post #5 of 14

I've seen that rack at Walmart too, and it looks good for cold smoking, but I wonder how it would hold up in the heat.

post #6 of 14

I have one of these, and have used it in my MES while smoking fish, worked fine.  Great for saving space in the fridge while overnight pellicle forming.

1804712474130P.JPG

http://www.bedbathandbeyond.com/product.asp?SKU=12474130

post #7 of 14
post #8 of 14

Gotta get about 3 of those.

post #9 of 14
Thread Starter 

Thanks for the tips.  I ended up going to Bed Bath and Beyond to get the racks you suggested, Billie Bouy.  I forget what I paid for them, but I don't think they were way expensive or anything.  They seem to work pretty well.  No complaints.  I was a bit nervous with whatever finish is on there off gasing when brought up to higher temperatures, but I can't say as I noticed any offputting flavors on the chicken.  And I seem to have retained most of my brain cells since consuming that chicken, so all in all a good buy.  Weeks after I bought these and used them, I ran into a purpose built smoking rack at a retail outfit called "Le Gourmet Chef" here in huntsville on clearance for 5 bucks.  It was solid built steel construction with two racks, and could have picked it up for $5.  Haha, that's the way it goes. 

 

Thanks again for the advice!

 

Last thing I'll mention is that the skin on my wings was like chewing on shoe leather.  Any recomendations on what I can do to mitigate that?  I smoked them at around 240ish for maybe an hour and a half to 2 hours.  The meat on the inside was perfect, just the skin was lacking.  Can anyone point me to a thread or post that would help me out?  Thanks again!!!

post #10 of 14

Smoking wings does that. I usually give them a quick grill to crisp up the skin after smoking.

post #11 of 14

If you run the smoker at 300-325 the skin will get crispy.

post #12 of 14

If you cant get the smoker up to those temps finish on the grill is the best way to crisp but you can also stick them under the broiler for a few min 

post #13 of 14

If you have a welder and some time you could easily make a rack from expanded metal and some scraps...actually i think im going to do that now, thanks for the idea!

post #14 of 14
Quote:
Originally Posted by Scarbelly View Post

If you cant get the smoker up to those temps finish on the grill is the best way to crisp but you can also stick them under the broiler for a few min 



I just started doing that.  It is a lot quicker.

 

I did 36 whole wings last night in the MGS 30.  9 per rack.  After 2 hours of TBS, cranked up the heat and got to 350.  Still was not crispy enough so onto a foil lined 1/2 sheet pan in 2 separate batches under the broiler. 

 

I set the oven rack in the lower section of the oven.  Further away keeps them from burning as fast.

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