Earlier this afternoon I went and bought a ton of wings an threw them in the smoker. I was gonna originally do the Scarbelly method, but my injector ended up having to go in the garbage so I did a light Lawrys seasoning on them, and threw them in dry for about 3 hours. I used only hickory wood, apple juice in the water tray, and smoked them at 250. I was very happy with the finished product. They were very crispy, and I was worried about them being too soft, so that was a bonus. These were smoked in a Masterbuilt 3-tray Smokehouse I got as an early X-mas gift from my girlfriend. So far everything I've smoked has turned out excellent. After they were done, I flipped my half of the wings in Anchor Bar Suicidal wing sauce, and my girl and her daughter mixed in Anchor Bar BBQ wing sauce.
