Bought over 9 lbs of chicken wings to try out for a New Years Eve feast. This was at the request of my 14 year old daughter so I wanted to make sure I did it right. I read a lot of posts to get as much information as possible.
Fired up the smoker to 220 degrees and found 20 minutes later it was ready. I had already cut the wings into pieces and let them sit with a store bought herb and garlic rub on them for about 2 hours.
The chicken filled 3 full racks on my MES 30. I added Mesquite wood chips and the temperature dropped to 100 degrees while I was loading it. I guess that is what happens in 37 degree weather.
I had a hard time finding a good piece to put the meat probe in and thought I was successful, but when I checked them after 40 minutes it already showed and IT of 170. So I know that was not working. I let them cook for just shy of 2 hours and then through them on the hot BBQ for about 5 minutes.
First wings, first mesquite, and everyone was happy.
I am beginning to think I will eat out a lot less, as I am making food that tastes better than I get at most restaurants.
Pictures are in the smoker, on the grill, then on the table. A great addition to our finger food night.