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Winglets, Blackberry-cam and a Brinkmann Gourmet Charcoal: Q-view

post #1 of 5
Thread Starter 

I decided that 3 days of work and one day off work after the long weekend of great on-site cooking and fine potluck Bbq dining at our family reunion was a long enough break from the smoke. We die-hards never do get brought down for very long, do we?

 

I ran across these winglets in my Q-fridge after our family gathering was over late Saturday evening, so I popped 'em in the freezer after we got home, until this morning at about 9:00 am...that was when I made up my mind to play with some charcoal-fired smoking again...I needed to get to know my Blackberry camera better as well, so I've been playing with settings trying to find all the sweet spots for different lighting conditions. So, off to the thin blue smoke we go!!!

 

I had some picture sizing issues at first, and grainy resolution...auto zoom being a PITA with this camera...I need to find out if I can over-ride that function...anyway, here goes a smoked snack for today...

 

A heavy dusting with Tony's Creole, and we're off to the brinky gourmet with hickory and a target grate temp of 240-250* (I thought I'd go for some bite in the smoke to match the creole for a more natural hot-wing type of flavor):

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An unexpected auto-zoom pic, which turned out so-so...a touch of resolution issues:

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And here was an auto select for lighting conditions...color shades and brightness aren't right at all:

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Here's a better shot...I manually switched to sunny light conditions:

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Wife says I'll have some chops and boneless/skinless chix breast for tonight's dinner session...I'm thinkin' that'll have to be a cold smoke & sear on the Weber kettle...hmm, that's good vittles....

 

 

I'll get the swing of this cell-cam soon...not too bad so far though.

 

 

Finish pics coming soon...

 

Keep your smoker(s) happy, all!

 

Eric

post #2 of 5

looks good. i have yet to try smoking chicken, i need to get on it!!!

post #3 of 5

Hey Nice pics. I've done chickens lots but still havent done just wings, odd because I love the wing thang. I like the idea of the hot spice as a dry spice and let them add a sticky spice if they need it.

post #4 of 5
Thread Starter 

Thanks fellas! These are a tasty twist to an old favorite...if you like wings, you gotta smoke some up!

 

Here's that finish as promised...

 

30 minutes before I pulled 'em...some shrinkage, but, not enough for me yet:

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Ah, that looks better...they're comin' out:

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These babies are tasty even without a toss in hot sauce.

 

Later all! Thanks!

 

Eric

 

post #5 of 5

Looks mighty tasty

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