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Smoking wings Sunday 2nd time smoking

post #1 of 2
Thread Starter 
Hey guys. I introduced my self about a week ago when I joined the forum. I smoked some burgers after doing some research on here for my first smoke and they turned out great! I plan to do the famous "scarbelly wings" this Sunday on my new 100 dollar smokey mountain series electric smoker. I'll post a not so great pic of it below of it. I got some basic supplies from academy sports. Moores buffalo sauce, creole butter, creole seasoning, an injector, a thermometer, hickory wood chips and mesquite wood chips. Now for some expert advice, how long to let wings marinate after injection before going to the smoker? What temp to smoke at and for how long? What temp should the meat finish smoking at before going to the grill to crispen the skin? Any advice would be greatly appreciated seeing that this is my second smoke ever.
post #2 of 2

Hello.  My only additional advice here is about the wood.  Unless you are REALLY sure I'd be careful mixing mesquite and hickory, if that is your intention.  Both are really strong flavours.  I have never mixed the two together but I like and use both and sometimes mix them with fruit woods like say apple or cherry.  Mesquite in particular.  I grew up on it and LOVE it being from Tx., but it isn't to everyone's taste.  If you like that BIG smoked taste then by all means go for it!  Just a slight word of caution cause I want to see your next post with picts and you telling us how great these wings turned out.  Good luck.  Keep Smokin!

Danny

 

http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style

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