Hi guys,
I smoked salmon and chicken wings -some wings were wrapped in Oklahoma joes paper, some weren’t- at 250 degrees for 40 minutes. Salmon was good, wings not wrapped good, and wings wrapped took longer to cook
I’m curious though, as my wings were closer to stay, and hard to get the skin off of, does anyone have any recipies to keep the juiciness? Or is there it possibly when smoking?
Also, any quick (under an hour or 30 minute) smoking recipes y’all like, for anything?
I smoked salmon and chicken wings -some wings were wrapped in Oklahoma joes paper, some weren’t- at 250 degrees for 40 minutes. Salmon was good, wings not wrapped good, and wings wrapped took longer to cook

I’m curious though, as my wings were closer to stay, and hard to get the skin off of, does anyone have any recipies to keep the juiciness? Or is there it possibly when smoking?
Also, any quick (under an hour or 30 minute) smoking recipes y’all like, for anything?