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Thread: 48 Wangs

  1. #1
    Join Date
    Aug 2011
    Location
    San Fernando Valley
    Posts
    78

    Default 48 Wangs

    Cut the flippers off the wangs to fit more on the racks. Sprayed all 48 of them with cooking spray then dusted with Miners Mix Poultry rub. Gonna send my taste buds back to California in the 1850's!! Sprinkled on a bit of corn starch. One small pc of mesquite and one larger pc of apple for the smoke.
    Set for 240, gonna go for a 4 hour whirl!!


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  2. #2
    Join Date
    Aug 2011
    Location
    San Fernando Valley
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    The dusting of the corn starch made the chicken skin nice!! Not extra crispy..not rubbery...I call it KCBS jusdge kinda skin!!


    This was just the first helping!!

    This was the first run for the 1460 and she did real good!! This is a great sized smoker!!
    Last edited by sundown; 09-22-2012 at 06:44 PM. Reason: forgot something
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  3. #3
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
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    Sundown.....looks great...will have to give it a try!!

    BillyBob
    "IT'S 5 O'CLOCK SOMEWHERE"

  4. #4
    Join Date
    Aug 2011
    Location
    San Fernando Valley
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    Default

    Thanks BillyBob, what made it nice was that I didn't have to switch the wings to a grill or the oven.
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  5. #5
    Join Date
    Jun 2011
    Location
    Myersville MD
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    260

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    Sundown
    Wings look great. So did you go the full 4 hrs at 240?

  6. #6
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    Aug 2011
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    San Fernando Valley
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    Yup. I used the -3- lowest rack settings to get the highest heat. After each hour I would rotate the racks so they each got one hour on the lowest rack setting. I betcha I could've got away with 225 as well........
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  7. #7
    Join Date
    Jun 2011
    Location
    Myersville MD
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    Got a small batch in the smoker now. Should be finished @ 3 PM. Then going to put a couple salmon fillets in.
    Last edited by Sodaking27; 09-23-2012 at 11:17 AM.

  8. #8
    Join Date
    Aug 2011
    Location
    San Fernando Valley
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    Nice!! That is gonna be some good eats!
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  9. #9
    Join Date
    Sep 2012
    Posts
    31

    Default

    Wings look good. I want to try some like that. 4 hours just seems like a long time for those little pieces of meat. So you think 225 for 4 hours would still be fine??

  10. #10
    Join Date
    Aug 2011
    Location
    San Fernando Valley
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    Default

    Yup. My meat was not dry at all...very moist. These were some pretty meaty wings that probably helped out with the longer cook time. I am really freaked out whenever I do poultry...even with all the thermos I got...I just always seem to overcook a bit, but the Smokin-Tex bails me out every time!!
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