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Smoked Chicken Wings - 2nd Attempt - Page 2

post #21 of 25
Quote:
Originally Posted by Rustin788 View Post

How did they turn out? 
They came out perfect on the top, nice and crispy but juicy inside, the bottom grate they were burnt :(
As far as time goes anywhere from 1.5 - 2 hours depending on the temp.  I have found wings to be pretty forgiving and it's difficult to overcook them if you are maintaining the right temps.
post #22 of 25
Thread Starter 
Quote:
Originally Posted by jheroth74 View Post

They came out perfect on the top, nice and crispy but juicy inside, the bottom grate they were burnt :(

That surprises me.  My bottom grate is normally just 5-10 degrees off from my upper grate.  Did you have the water bowl in there?  If the fat was hitting the coals maybe flare ups got the bottom rack hotter.

 

*Edited


Edited by Rustin788 - 3/10/17 at 5:27am
post #23 of 25
I didn't use the water pan....
post #24 of 25
Quote:
Originally Posted by jheroth74 View Post

I didn't use the water pan....

 

The water pan will act as a heatshield, even if you use it empty. I'd suggest using it from now on, fill it half way with some play sand.

 

Even with an empty water pan, my bottom rack is still 30 or so degrees hotter.

post #25 of 25
Thank you so much for the info, I'll be using it from now on, I will be attempting my first pork shoulder tomorrow
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