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First Time Smoking Chicken Wings

rustin788

Newbie
19
31
Joined Nov 14, 2016
Hey,

This was my first time trying out chicken wings on my WSM 14".  I thought they turned out well though next time I will use a little less wood chips as the flavor was pretty strong.  Here are some pics and below them I will post what I did.
[hr][/hr]




  1. Tossed wings in a little olive olive and a dry rub (I will try and find the source of the rub I used)
    • ​​1 Tbsp Chili Powder
    • 1 Tbsp Smoked Paprika
    • 1.5 tsp Ground Cumin
    • 1 tsp Cayenne Pepper
    • 1.5 tsp Garlic Powder
    • 1.5 tsp Onion Powder
    • 1.5 tsp Kosher Salt
    • 1.5 tsp Black Pepper
  2. Got the smoker going to around 300 degrees and added the wings and then the wood (Cherry and Apple).  That dropped the temp down to around 220 for 20 minutes or so but it finally went back up and stabilized at 290.  I decided not to use any water in the water pan.
  3. Pulled them off after 1 hour and 45 minutes.
This weekend I plan on doing two boston butts so wish me luck as this is the second time I will be smoking a boston butt and the first time doing two at once.  Side note, I think I am going to need a bigger smoker!
 
Last edited:

b-one

Legendary Pitmaster
OTBS Member
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Joined Aug 31, 2014
Looks good! You want to add wood before the food let the smoke settle to a thin blue barely there look. And I suggest chunks or mini splits for wood over chips in a WSM.
 

b-one

Legendary Pitmaster
OTBS Member
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Joined Aug 31, 2014
Don't forget to plan a lot of time for the butts,they can take along time,if you don't cook them at a higher temp.
 

SmokinAl

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Wow your wings look fantastic!

Nice job!

I just had to give you a point for a great first try!

Good luck with the butts!

Al
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,606
3,322
Joined Oct 4, 2012
Wings look great!

As mentioned mix your smoke wood in with your fuel.

For your two butts, load that charcoal basket as full as you can get it. Briquettes work best for long smokes. I don't run water in my WSM's. Dry smoke chamber. Iformpork butts I run my smoker hotter now. 285-325. Cuts the time down considerably and you get the same product in the end.

If you are using the therm in the lid to measure pit temps consider getting a good digital multi-probe therm to monitor temps at the grate. My 14.5" lid therm is about 20-25 degrees off.
 

rustin788

Newbie
19
31
Joined Nov 14, 2016
Looks good! You want to add wood before the food let the smoke settle to a thin blue barely there look. And I suggest chunks or mini splits for wood over chips in a WSM.
Thanks.  What is the main difference you have found with chips vs chunks?
 
Wow your wings look fantastic!

Nice job!

I just had to give you a point for a great first try!

Good luck with the butts!

Al
Thanks :)
Wings look great!

As mentioned mix your smoke wood in with your fuel.

For your two butts, load that charcoal basket as full as you can get it. Briquettes work best for long smokes. I don't run water in my WSM's. Dry smoke chamber. Iformpork butts I run my smoker hotter now. 285-325. Cuts the time down considerably and you get the same product in the end.

If you are using the therm in the lid to measure pit temps consider getting a good digital multi-probe therm to monitor temps at the grate. My 14.5" lid therm is about 20-25 degrees off.
Thanks.  Briquettes are all I have use so far and I have been happy with them. I was going to aim for 225-250.  You really don't notice much difference when going in those hotter ranges for the whole cook?  My lid is generally off more than that.I bought a maverick thermometer and I've been very happy with it. Thanks for all the tips.
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,606
3,322
Joined Oct 4, 2012
 
Thanks.  What is the main difference you have found with chips vs chunks?

Thanks :)

Thanks.  Briquettes are all I have use so far and I have been happy with them. I was going to aim for 225-250.  You really don't notice much difference when going in those hotter ranges for the whole cook?  My lid is generally off more than that.I bought a maverick thermometer and I've been very happy with it. Thanks for all the tips.
Use (2-4) 2"-3" chunks of wood mixed in with your fuel. You get a longer burn out of them and they will burn cleaner.

Yes I run the smoker at the higher temps the entire cook. Basically goes from 2 hours per pound down to 1 hour per pound.

When lighting the WSM I use a different approach than most. I fill the basket with fuel and wood. Put the smoker together, open all vents. Then I use a propane torch through the lower vent to light it. Torch until your temps are about 25°-30° above your targeted pit temp. The pit temp will drop considerably. Repeat. Next time only go 15°-20° above. Allow smoker to settle again. if it is only 10°-15° below your target temp allow smoker to rise by itself. Slowly start closing the lower vents. Once at stable temp add meat. This only takes aabout 8-12 minutes total time. For lower temp cooks (below 300°) I torch one spot each time. For higher temp cooks I will torch through more than one vent.
 

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