I am new to smoking meats and just have made a quick observation about some of my chicken wings that ive been trying to smoke.
I am currently using an bradley electric cabinet style smoker to smoke my meats. Ive noticed that when i smoke chicken wings it is hard to get the whole rack to be completely cooked. Most of the time only one or two per 20 or so will be smoked to perfection. By that i mean real dark brown,crispy with the meat falling off the bone.
Any tips on time,temp and prep will be very helpful