I did this wing recipe tha was sent out on the newsletter along with a butt I was doing for pulled pork. The butt cane out fine but the chicken seemed to have a lighter fluid of chemical taste to it. I was using an electric smoker running it just over 200 and using wood chips I got from Menards. I did not soak on water and it was Pecan.
Any Ideas??
Thanks!!
Any Ideas??
Thanks!!