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Wings!!! (Pronounced "Wangs" in Texas) - Page 3

post #41 of 59
Thread Starter 

Howdy Bill.

I had the controller on my MES all the way up at 275. Cant adjust it any higher than that.  However my 1200 watt unit will consistently hit 300 at that setting as gauged by my Maverick Thermometer.  These wings were done in about 3 hours. B

post #42 of 59
Quote:
Originally Posted by BDSkelly View Post

Howdy Bill.

I had the controller on my MES all the way up at 275. Cant adjust it any higher than that.  However my 1200 watt unit will consistently hit 300 at that setting as gauged by my Maverick Thermometer.  These wings were done in about 3 hours. B

 

You got one of the good ones!!!

Some guys set at 275*, and the Maverick shows it's really only 250. I always recommended they take them back, because they paid for 275*. I think most of them swapped them.

 

 

Bear

post #43 of 59
Quote:
Originally Posted by BDSkelly View Post

Howdy Bill.

I had the controller on my MES all the way up at 275. Cant adjust it any higher than that.  However my 1200 watt unit will consistently hit 300 at that setting as gauged by my Maverick Thermometer.  These wings were done in about 3 hours. B


Were the wings crispy?  Just picked up a pack from Sams and going to smoke them tomorrow.

post #44 of 59
Thread Starter 

PS

The skin came out crisp. I see you have a gasser.  Just turn it up at the end until the skin it as crisp as you want.  We electric folks are at the mercy of our thermo controllers. But You have the advantage of opening that bottle a bit and turning up the heat. B

post #45 of 59
Thread Starter 

Hi Bear.

I am a lucky one. My MES just chugs along.  Funny how the accuracy of the thermostatic control increases the higher the temp.  At 225 it is spot on with the maveric. But dial in 275 and the smoker goes to 300 -315.  Anywho I'm not complaining. The extra heat comes in handy.  Perhaps It gets hotter because it is one of the 1200 watt units? I dunno. I'm just cooking... and the fewer question that pop in my head the more I love it. 

TGIF buddy  Hope you're doing great.

Brian 

post #46 of 59

Hi this is Freddie, from Winter Park Fl. I'm new at smoking and would like to master this art. How do I get the Barbecue sauce, to glaze without burning? On my Buffalo Wangs, Whooa! Is there any help for me?

post #47 of 59
Thread Starter 

Hi Freddie

I typically do not sauce any of my barbecue.  Always put it on the side. If your sauce is burning you may be putting it on too soon. Sauce your meat  at the very  last of your cooking and keep an eye on it.  

post #48 of 59

Thank you Sir! That is the best news, that I have heard in a long time. I try your advice, for better Wangs! Another question, should I always keep the water tray in the smoker? Until the meat is done, and the sauce is glazed? And do this with, all of my smoked meats?

I apologize, for all of these questions. I think this is the best art since, peanut butter & jelly! Whooa! No need to rush with your reply, I'm heading to a local correction facility. To volunteer some time, as a Chaplain's Assistant. 

Thank you again!

Freddie.

post #49 of 59
Thread Starter 

Freddie, Good morning.  

I do not use water in the pan when I do these wings.  High humidity will make the skin rubbery. If you sauce in the last 30 minutes you should be safe from burning.  But keep an eye on it. As I said I'm a " Sauce on the side" kind of guy. Good luck Chaplin 

Brian

post #50 of 59

Thank you so much Brian, for those helpful tips. I plan to buy a 40lb box of wangs, this weekend! This should be enough, to start with? I kind of like Buffalo Wangs?

I can't Thank you enough Brian! I'll keep you in my prayers!

Freddie.

post #51 of 59

Brian, I have a couple of more questions about Wangs? I was told to let the Wangs soak, in a brine or salt water solution before smoking them. And also to only use chips like apple, or other fruit flavored chips? How about hickory or mesquite?

Help a brother out, I want to be the talk of the apartment complex. I'm planning to have my next batch of Wangs, for my neighbor upstairs.

Thanks Brother!

Freddie.

post #52 of 59
Thread Starter 
Freddie
Thank you so very much for the kind words. I can't take the credit. The folks on this wonderful forum taught me how to cook em.
To brine or not to brine. Man you will get into a debate on that here.
I do NOT brine wings that I'm going to inject. The injection is enough suits me just fine. Plus it is easier to simply inject . My everyday wood is Hickory. Works great on wings. But have also used apple with great results. So I'd have to say use one of those.
Edited by BDSkelly - 8/8/13 at 5:43pm
post #53 of 59

Thanks Brian for the info, less filling sounds great! I'll have to try the hickory next.

Just arrived home, had a 90 year old speaker tonight in the jail. He was outstanding, his name is Dr Ruckman. If you ever have a chance, to read or hear him speak do so. You wont be disappointed.

Thanks again, 

Freddie.

post #54 of 59

Those are the BEST LOOKING wings I've EVER SEEN!  Kudos!  They even have their own little handles! 

post #55 of 59
Thread Starter 

Thank you nymjk. I always appreciate the kind words. Give them a try. You will love them. B

post #56 of 59

Just noticed that you are in the DFW area.  Being Brooklyn-born-n-bred, my wife and I were astonished to find that we are enamored with East Texas, especially the Hill Country.  FW was one of our favorites as well.  We've been back many times, always staying in a different town, and often discuss when our next return will be.  We even got our daughter excited enough (no mean feat, let me tell you) that she's headed off to Big D this Sunday for a week.  Pointed her straight @ Franklin BBQ in Austin.

post #57 of 59
Thread Starter 

Very happy that you enjoy being here NY.  Its a great place to live. Lots of friendly folks and great food. 

All that being said... Every now and then I crave  Braciola di Maile at Monte's on Carroll Street, Brooklyn "Prizzi's Honor Style".  Enjoy those Wangs...

This cowboy gets around.

b


Edited by BDSkelly - 8/9/13 at 7:08pm
post #58 of 59
Beautiful!
post #59 of 59
Thread Starter 

Thanks GrillDad.  The wings are always a favorite.  And congratulations on those first time sausages.  You given me a little motivation.  (Gazing over at the wife's KitchenAid mixer. Hmmm)

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