This is the right site for all the BBQ & Smoking questions you want answers to.
The first piece of advice I used was using a 8" cast iron skillet to place my wood chips in instead of the funny little pan that came with the smoker.
With the slots in the pan I don't see how it would even keep the chips where they belong. This skillet works great!
When I read about the mop sauce you want to try on your next batch of chicken wings two things happened.
First my mouth started to water, because that sauce sounds sooo good and second I have to ask you. How do you smoke your chicken wings?
I have not come across any simple instructions in regards to smoking chicken wings. Is it best to smoke them whole? Or Can I smoke them after cutting
the tips off and cut at the joint to make the drummets and wings ? Also would it be worth it to brine the wings ?
Chicken wings might be my next smoke. Happy Smoking!