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I’m smoking some Wong’s and ribs today

Discussion in 'General Discussion' started by helen harry, Jan 8, 2019.

  1. helen harry

    helen harry Newbie

    hey everyone - I’m smoking some Wong’s and ribs today. For the wings, I mixed up a creole butter to inject in the wings, but it kept clogging my injector. Not wanting to waste the ingredients, I thought “hmmmm, I’ll just toss the wings in this instead of olive oil”. After I did that, I thought to myself, “I hope that won’t cause any issues”

    So with that said. Should I be fine? Or should I rinse it off and use EVOO.
     
    JC in GB likes this.
  2. Scott Eisenbraun

    Scott Eisenbraun Smoking Fanatic SMF Premier Member

    As long as your smoking at 225 to 300, it will be fine. I use butter a lot when cooking indirect.
     
  3. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    How many Wongs to a pound, you gettin'...JJ
     
    SecondHandSmoker and schlotz like this.
  4. HalfSmoked

    HalfSmoked Master of the Pit Group Lead OTBS Member SMF Premier Member

    NOW NOW JJ. :emoji_laughing:

    External rubs and sauces is fine just control your heat. Better to apply towards the end of your smoking

    Warren
     
  5. SlickRockStones

    SlickRockStones Smoke Blower

    Putting Cajun butter on your wongs could pose a problem.
     
  6. JC in GB

    JC in GB Fire Starter

    I just showed up to find out what Wongs were... :)
     
    SecondHandSmoker likes this.
  7. newsmokerky

    newsmokerky Smoke Blower

    How many wongs make a wight?
     
    SecondHandSmoker and JC in GB like this.
  8. SecondHandSmoker

    SecondHandSmoker Smoking Fanatic ★ Lifetime Premier ★

    wight or wong, injecting wongs just sounds painful.
     
    JC in GB likes this.
  9. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Helen Harry, I want to welcome you to the very friendly crowd here at SMF. We are enjoying your post and having a little fun with it.
    To answer your question, there is no issue using the Creole Butter. As with any fat, use indirect heat to Crisp the wings after smoking. Again, thanks for joining us and we look forward to you sharing your future cooks...JJ
     
    JC in GB and SecondHandSmoker like this.
  10. newsmokerky

    newsmokerky Smoke Blower

    Don't ever take me seriously. Seriously.
     
  11. "How many wongs make a wight?"

    I'm not sure but it took two Wights to make a bi-wong airplane.

    Sorry...couldn't pass that up,
    Robert
     
    HalfSmoked likes this.
  12. SonnyE

    SonnyE Master of the Pit OTBS Member

    I can honestly say a Wong is one part of any animal that I have never tried.
    I wouldn't even know how to begin cooking one.