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Help, my smoked wings tasted funny...

post #1 of 26
Thread Starter 

Alright I tried to smoking wings last night, but they had a tart taste to them. here is how it went down..


Wings- 4 or so lbs

Gun Powder Cajun seasoning-

Pecan wood

Smoke Hallow 36" LPG 250-275-F for 2-3 hrs

and as always.. A few beers


After about one hour they were at temp, so I then turned up the heat for about another 30 minutes. Sauced with buffalo and placed back with no smoke and higher temp to crisp the skins. Pulled off and re-sauced then served. They looked great, had multiple layers of heat between the rub and the sauce, but there was this tart taste to them and in my opinion they were not good at all.


Let me know if you think I did something or need to do something to improve. 

post #2 of 26
Have ya smoked them like this before ? Or was this the first time ?
post #3 of 26
Thread Starter 

First time

post #4 of 26
The seasoning ya used, I'am sure ya have used before.... Hmmm, how was your vents on your smoker set ? Wondering a few possibilities, if the propane was burning properly & did ya rub the wings down with anything before the rub... Like EVOO or anything ?
post #5 of 26
Thread Starter 

I have used the seasoning the day before on some bacon wrapped poppers.. Vent was open because my smoker has a good smoke to it when it gets going. No evoo just rub and on the smoker.


I am wondering if there was too much smoke?!?! 

post #6 of 26
Could be, not real sure ! Still trying to think here.... I know too much smoke that's not the bluish tint to it can make food taste not so good !
post #7 of 26
DaveOmak I see is on here, maybe he'll have an idea for ya !
post #8 of 26

You said they had a tart taste - do you mean a sour taste or more of a bitter taste? Any tingling? You said you get a lot of smoke when your smoker gets going - you may possibly have had some creosote on your wings...

post #9 of 26
Thread Starter 
Yes they were bitter and did have like a numbing tingle after taste. What causes that and how do I prevent it.. I would hate to make someone sick from food I cooked
post #10 of 26

That numbing tingle is a good indicator of creosote and it is a bitter taste. Was the smoke white and billowing? Were you using wood chips or chunks?

post #11 of 26

Like Pineywoods said---Tingling or numbness of tongue and/or lips is from creosote.


You can run light smoke (blue or white) for hours & hours & hours, and no problem.


However a short time of Heavy smoke, and it can get bitter from the creosote.



post #12 of 26

Make sure your wood is Seasoned, vent wide open.  Green or not properly seasoned wood does that in a hurry, 


Gary S

post #13 of 26
Thread Starter 
Thanks guys! I think I'll stick to grilling/deep frying my wings and smoking everything else..
post #14 of 26
Don't give up on smoking wings. If it can happen to wings it can happen to anything you smoke. Keep trying it!
post #15 of 26

Yup I thought from your description you probably had creosote that's why I asked about the tingling. I'd try to cut back on the white billowing smoke from your smoker & has been stated already don't give up!  :beercheer:

post #16 of 26

Don't give up on them just use less wood. All you really want is Thin Blue Smoke (TBS) or not even see smoke just smell it we have a saying if you can smell the smoke so can the meat.

post #17 of 26
Thread Starter 

There will be redemption!

post #18 of 26
On my pit smoker I pre-burn some of my wood then add to fire box when I do wings controls the smoke nicely and add small chunks for additional smoke gives nice Smokey flavor and great color without over smoking. SMOKING B is right sounds like creosote build up. You'll get her don't give up smoked wings are fantastic:bluesbros:
post #19 of 26
Originally Posted by Joeboy View Post

There will be redemption!


That's what we want to hear!  :beercheer:

post #20 of 26

Consider a Fruit wood. Pecan while tasty is only slightly more mild than Hickory which can be assertive. For some a taste for stong smoke flavors needs to be developed just like tolerance to different types of Chilies heat. Smoke should be sweet smelling, and if even if not visible, is doing it's job. Many years ago I stopped smoking because I thought you needed billowing smoke to be getting the job done and my food SUCKED! Hang around, read and learn, then Practice, Practice Practice. It pays off...JJ

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