Recent content by elky327

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  1. elky327

    Smoked Wings--Tough Skin

    Due to the "smallness" of chicken wings I always smoke mine at a high temp. of 300-350 for 1-1 1/2 hours. Anymore time than that and they will dry out. The skin has never been tough ( maybe have a slight chew to it) but is always crispy. This way I don't have to work on two pieces of equipment...
  2. elky327

    First Big Smoke

    Briskest turned out juicy, tender and have a nice bark on them!
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    image.jpg

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  4. elky327

    First Big Smoke

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    image.jpg

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  6. First Big Smoke

    First Big Smoke

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  7. elky327

    First Big Smoke

    My middle daughter just graduated high school so we decided that with a new smoker we should have a big BBQ (150 people big). So first thing this morning I started cooking for tomorrow's party. I have 7 Pork Butts, 3 whole chickens, 4-2# briskets ( all I could get locally) and 20# of chicken...
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  9. elky327

    Post Picture of Smoker and its Brand/type here

    Homemade and burns wood
  10. Post Picture of Smoker and its Brand/type here

    Post Picture of Smoker and its Brand/type here

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  12. elky327

    Smoked Chicken and Turkey wings

    Thanks for the suggestion! @ oldschoolbbq
  13. elky327

    Question about Pork Butt cooking times

    Just my 2 cents ( and I'm not as experienced as some of ya'll) but I have been smoking butts (5-6#) at 225-250 for about 5-6 hours and then place them in a foil pan with a 1/2 cup pure apple juice and wrap tight with foil. Then I raise the temp to about 350 for about 3 hours and always turns out...
  14. elky327

    How did you come up with your screen name?

    My first car was handed down to me by my daddy. It was his 1965 elcamino that I remember riding in since I was just a little thing. It had a well built 327 small block engine. As it goes with most teenage boys I ended up totaling the thing but I have been hooked on elcaminos ever since. Thus...
  15. elky327

    Comment by 'elky327' in media 'image.jpg'

    @bjlasota I don't flip them on the smoker but on the grill I have to because the heat is so close and intense. The expanded metal grate in the smoker lets them cook from all sides without touching them .
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