Smoked Chicken Thighs 2 ways (Powdered Buffalo Wing and "Hot Sauce") (minor Q-view)

Discussion in 'Poultry' started by tr00ter, Mar 11, 2014.

  1. tr00ter

    tr00ter Smoke Blower

    So it hit 55 degrees yesterday in MN which is about a 100 degree shift from only a few weeks ago so I HAD to get the smoker out. 

    I am testing some seasoning mixes I had purchased from the Firehouse Pantry Store. I really recommend this store, the seasoning mixes are cheap and very tasty!

    The mixes I used were there "Hot Sauce" Mix, which is dehydrated Franks and some extra Cayenne Pepper.  And also their Buffalo Wing mix, which is the "Hot Sauce" Plus onion powder and garlic powder and a few other things.  Overall I'm very happy with these seasoning mixes as they are great to add to your other dishes and Popcorn!

    I used Hickory in the Amazen to get a pretty heavy smokey flavor.  Had the Smoke Vault up around 250-265 degrees for 1 hour and 45 minutes.  Once I pulled them I found my grill would only get up to around 200 degrees so I stuck them under the broiler for 4 minutes to crisp them up some.

    Very tasty, and I love this warm weather!

  2. Looks great! I bet it tastes even better. I am also glad it is finally warming up around here, even though I prefer to smoke when it is cold out.'

  3. That Looks awesome and looking on the weekly meal plan I see drummies are up for tomorrow….Might have to try that!!


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