Hey all. Just wanted to share my first experience for some feedback. Took the newsletter recipe for wings and smoked them for about an hour and a half at probably 260 then a quick broil. Working on an electric masterbuilt. Results?
1. Rubber skin - reading some other forum posts should probably have either broiled longer or thrown on grill to crisp it up. Right? What about the water pan...should I leave that empty?
2. The meat was tender, but wayyy too much smoke. This pretty much made everyone ill. My two year old threw up lol so an obvious fail and my wife felt sick. Meat was to temperature so not worried about that and my wife looked up yes too much smoke can upset stomachs. How much should I open the vent to let the smoke flow through? I had it pretty much closed the whole time. Should I smoke them the whole time? How do I strike the balance?
Thanks! I won't let this fail get me down!
1. Rubber skin - reading some other forum posts should probably have either broiled longer or thrown on grill to crisp it up. Right? What about the water pan...should I leave that empty?
2. The meat was tender, but wayyy too much smoke. This pretty much made everyone ill. My two year old threw up lol so an obvious fail and my wife felt sick. Meat was to temperature so not worried about that and my wife looked up yes too much smoke can upset stomachs. How much should I open the vent to let the smoke flow through? I had it pretty much closed the whole time. Should I smoke them the whole time? How do I strike the balance?
Thanks! I won't let this fail get me down!