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That’s a good looking wing! I had trouble managing temps in my offset and cooked at 275. No pretty pictures.

Half base bbq rub and pepper garlic. Into the refer to air dry until tomorrow. I’ll pull them out when I fire up the offset and sprinkle more rub on them. Garlic ones will be tossed into a butter garlic parm sauce. Left batch will be unsauced.

Temping wings can be a tricky endeavor. Pictures to be posted tomorrow!

I’m salivating thinking about it. Thanks Al!

Keep us updated!

This is my general practice. I’ll fire up the offset for them and expect them to be done in under an hour.

I smoked 5lbs of wings at 275-300 last week and they finished crispy and bite through. I didn’t used baking powder. The rub I used did have sugar, which may have contributed. I also air dry my wings the night before in the fridge.

I know I’m not the only one! Making 10lbs of wings for the game and planned to do half garlic parm. Wanted any feedback on this process. My plan: 1. Rub the wings 1-2 hours before smoke with a garlic powder, pepper, onion powder, salt combo (I can provide my ratios). 2. Smoke em at 275-300 for...

Hey everyone, wanted to close this up. I offered the 1200 and he declined. thinking back, this cooker was too large for me anyways.

Thanks Tex!

Thanks for the like! Excited to continue honing the recipe

Thanks thirdeye. My girlfriend has a knack for photos and took this with her google pixel, nothing too fancy. No lighting or other edits.

Thanks Warren!

I do as well, though most folks like FOTB.

Thanks Al! Been using your recipe as a guide for the last couple of years!

Appreciate the comment Ray! Do you temp probe ribs? Thanks

Keep looking Jim! I usually cook for 3-5 people so ribs are good practice.

Thanks Jim! The WSM did just fine through the elements (snowing in Colorado)

This is the recipe I follow for foiling. I tend to use too much rub and it gets cakey. Will reduce next time.

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