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My first cook

post #1 of 18
Thread Starter 

Ok so i seasoned my smoker for 2 hours and ive now decided to cook up some chicken wings.

 

The weather is a bit dodgy but the sun is out now and just couldnt resist trying these wings.

 

I got the rub recipe from someone on here. Here are a couple of pics of them before i put them on.

 

 

 

 

 

 

 

Ill let you know how they turn out

 

Wayne

post #2 of 18

popcorn.gif keep on with the q-views!  Looking yummy so far!

 

Kat

post #3 of 18

Looks good to me so far!

 

We want to SEE how they turn out!  More q-view please.

 

Bill

post #4 of 18

Lookin' good so far, Wayne!  More Please!!  bravo.png

 

Red

post #5 of 18

That's a great way to break in a new smoker!

post #6 of 18

The only problem I see is that you didn't put on enough wings. LOL. Enjoy dinner.  I mean Lunch seeing where your from.

post #7 of 18
Thread Starter 

Well they are nearly done so i will post more pics up when i take them out.

 

The only problem ive had is keeping the temp up, its just sitting at 200 degrees with the vents open, Im thinking i didnt put on enough coals maybe.

post #8 of 18
Thread Starter 

Ok so here they are yahoo.gif

 

 

 

 

Im going to put these in the oven to crisp up a bit then its time to eat..

 

Wayne

post #9 of 18

Looks Great!

 

When you get a chance outline everything you did then we can help you with the temp issues.

post #10 of 18
Thread Starter 

Ok well i lit the cooker using the minion method and i seasoned it first for 2 hours, Then rather than waste the fuel i put the wings on and filled the water bowl with cold water. The vents were fully open and it crept up to just past 200 degrees so i closed the bottom vents and the temp just started dropping to about 170, so i opened them up again and added a bit more coal, it went back to 200 but wouldnt go any higher.

 

When i was seasoning the temp was between 200 and 250 for 2 hours, obviously it lost temp when i added the water and the wings but it wouldnt go above 200.

 

Am i making any sense?

post #11 of 18

  Nice looking wings! A great first smoke. Keep it up.

 

  Mike

post #12 of 18
Thread Starter 

Here they are when they came out from the oven

 

 

 

They were so so good (if a little too mild).

 

Tommorow i shall be making some drumsticks and thighs and some ribs for my family.

 

Thank you all for your comments.

 

Wayne

post #13 of 18

drool.gif only one thing missing!  My plate!

 

Great 1st smoke!

 

Kat

post #14 of 18
Quote:
Originally Posted by vandaman85 View Post

Ok well i lit the cooker using the minion method and i seasoned it first for 2 hours, Then rather than waste the fuel i put the wings on and filled the water bowl with cold water. The vents were fully open and it crept up to just past 200 degrees so i closed the bottom vents and the temp just started dropping to about 170, so i opened them up again and added a bit more coal, it went back to 200 but wouldnt go any higher.

 

When i was seasoning the temp was between 200 and 250 for 2 hours, obviously it lost temp when i added the water and the wings but it wouldnt go above 200.

 

Am i making any sense?

How much charcoal did you use?

 

I always ramp the temp up 15-25 degrees above my target cook temp, then put the meat on to cook. The thermal mass of the cold meat will drop the temp. By going higher with your initial temp your recovery time will be less. Once meat is on and the smoker hits the temp you want start adjusting your lower vents to achieve your desired cooking temp. For chicken don't be afraid to take the smoker up to 325*. You'll still get great smoke flavor, and the skin will crisp up.

 

Couple other things always leave the top vent wide open, use the lower vents to control your temps. Make small adjustments and wait 15 minutes or so then adjust again if needed.

 

Along the lines of the water pan, fill it with sand and cover it with foil. The sand works as a better thermal mass and you will have better temp control. The water will only heat to 212*F then it will stop so it will actually work against you for higher temp cooks. There is no need for adding water to get moist meat in a smoker.

post #15 of 18

MY T FINE wings. it's hard to beat a good wing.

happy smoken.

david

post #16 of 18
Thread Starter 

Thank you David icon14.gif

 

I put a thin layer of coals in the basket then half a charcoal chimney of lit coals on top.

post #17 of 18
Looks great but what kind of smoker.
post #18 of 18
Thread Starter 

its a Pro Q Frontier, very similar to a WSM

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