Wing Rack for Optimal Use of Smoker Space

get smoked

Fire Starter

Original poster

May 12, 2011

41

10

Huntsville, AL

• Oct 15, 2011

• #1

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???  

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

Help!!!

 

daveomak

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Oct 15, 2011

• #2

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

 

dewetha

Smoking Fanatic

Aug 21, 2011

737

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Chicago - south Burbs

• Oct 15, 2011

• #3

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

 

Bearcarver

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Sep 12, 2009

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Macungie, PA

• Oct 15, 2011

• #4

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

 

SmokinAl

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• Oct 15, 2011

• #5

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.

 

billebouy

Smoke Blower

Sep 4, 2011

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Tampa Bay Area, FL

• Oct 15, 2011

• #6

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.

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

 

dewetha

Smoking Fanatic

Aug 21, 2011

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Chicago - south Burbs

• Oct 15, 2011

• #7

of course they do make these just for wings:

http://www.acehardware.com/product/index.jsp?productId=2364612&CAWELAID=109391389

 

rubbin butts

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Feb 1, 2011

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Lake City, Florida

• Oct 15, 2011

• #8

Gotta get about 3 of those.

 

get smoked

Fire Starter

Original poster

Thread starter

May 12, 2011

41

10

Huntsville, AL

• Jan 19, 2012

• #9

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!!!

 

ak1

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Feb 23, 2010

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Stoney Creek, Ontario, Canada

• Jan 19, 2012

• #10

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

 

SmokinAl

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• Jan 19, 2012

• #11

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

 

scarbelly

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• Jan 19, 2012

• #12

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 

 

berninga87

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Jul 13, 2011

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SW Wisconsin

• Jan 20, 2012

• #13

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!

 

scooper

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May 20, 2011

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Boca Raton, FL

• Jan 20, 2012

• #14

Scarbelly said:

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 

Click to expand...

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.