Chicken wings did not get smoke flavor

Discussion in 'Poultry' started by custom99, Jul 31, 2011.

  1. I made some wings for my wife and I. Started of with 3 pounds of whole fresh wings. I got 4 whole wings per pound. The local butcher shop has a sale going on at $.99 a pound. We cut them and tossed them in some Cajun spice, brown sugar, salt, and paprika.[​IMG]


    I put them in the smoker at 250 with some hickory and some water in the pan. This is 40 minutes later.


    After 1 hour (they were cooked thru) I pulled them and put them on the grill for about 20 minutes to crisp up the skin.


    The camera battery died so I could not get any finished pics. They were the juiciest wings I ever made before and I make alot of them. I usually do them on the grill. The wings were really good but did not take on any smoke flavor at all. My wife actually ate hers without using any of her hot sauce mixture to dip them in. Any ideas why they did not get the smoke?
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Did you see any smoke coming out of the smoker???

  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I believe with that short of a smoke you need to use a strong flavored wood and make sure you have decent smoke before putting the meat in
    Last edited: Jul 31, 2011
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm with Piney, we always use mesquite for wings.

    The other thing is. I don't see any smoke in your photo's.

    Like Craig says, was it smoking?
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I agree with the above, they look good though
  6. venture

    venture Smoking Guru OTBS Member

    I think Piney hit it.  Shorter smokes, stronger wood.

    Good luck and good smoking.
  7. roller

    roller Smoking Guru SMF Premier Member

    I like Hictory but when I do a short smoke I put a little more smoke to it than usual...
  8. meateater

    meateater Smoking Guru SMF Premier Member

    I always wait for the smoke to roll before putting in the meat, I take it straight from the fridge to smoker. 
  9. Thanks for the responses. I had good smoke going when I fired it up . I adjusted it to tbs and then put the wings in. Theres probably no smoke in the pic cause I opened the smoker to check the wings and take a pic but I forgot to turn the camera on first. Smoke and heat escaped by them. I will pick up some mesquite and give it another try letting the smoke roll heavier this time.
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    I agree with Piney & the rest of the guys, on the duration of the smoke.

    I light both ends of my AMNS or AMNPS if it is going to be a short smoke.

  11. africanmeat

    africanmeat Master of the Pit OTBS Member


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