- 23 Posts. Joined 2/2016
- Location: Cedar Hill, MO
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I smoke my wings at 225-250, then crisp up the skin on a hot gas grill.
It only takes about 1 1/2 hours on the smoker, then about 2 to 3 minutes on each side on the grill.
Then toss them in a combo of melted butter & Frank's hot wing sauce.
Either one will do the job, I prefer the grill because it's easier than heating up a pot of oil.
You want the top vent wide open as long as there is smoke rolling.
Which for this case, wings, you will have the smoke going the whole time.
If you were smoking a rack of ribs & had them in the foil stage then you can close the top vent to keep the heat in.
Thank you very much I will have to try!