Bwahaha. You got me! The Ole Whizz. I know those things. Magnum 400 is the best now.
Just weather or not you can fit them in. My friend has a vertical electric smoker. On his you can only use chips because it has like a cylinder compartment for the wood. You can find either one at Lowe's or Home depot. I personally use pecan chunks because they burn slower and it's milder. The chips will burn up faster and that's the reason why people soak them. Otherwise you will need to add more about every hour. When they are soak they tend to smolder and give off a darker smoke and that's not a good thing because it will give the meat a more bitter smoke flavor. Your smoke should be "blue". I've always heard that after 4 hours the meat can't absorb any more smoke. Not sure if that's true.
The fun thing about bbq is developing your own style. What works for me might not work for others. MattyMatt said he used soaked and seems to have success doing so. Try it both ways and see what works best on your electric.
I agree seldom. They don't need to be soaked, but I've always done it. Most do it so they won't burn as quick, or people think it's not "smoking" if they don't see the smoke. But, as stated, the "blue" is what you want. It's not a necessity, and def not needed for the 1.5-2 hour cooking time of wings.
the little electric smoker will def take chips.
Look forward to you reporting back to us defy.
the little electric smoker will def take chips.
Look forward to you reporting back to us defy.
Yep. Creole butter is good too. The only other thing I inject is turkey,kiabalsa, and brats.
Yea man, the biggest "little secret" to me is whenever I grill or smoke, the last few minutes of cooking is done off the grill or smoker in tin foil. Makes a huge difference IMO. It's the little things that count sometimes. I have "little secrets" for iced tea, steamed veggies, and fish that seem to set mine apart from others as well.
Damn, I need a midnight snack now. lol
View attachment 16955
First attempt...
Good. I thought the smoked flavor was a little intense. I used Mesquite with some apple so I would know what the the taste is since that suppose to be bold. Ill use hickory next time....
I put way too much cayenne pepper...
butt rub was different but not my favorite rub i've ever had...
First attempt...
Good. I thought the smoked flavor was a little intense. I used Mesquite with some apple so I would know what the the taste is since that suppose to be bold. Ill use hickory next time....
I put way too much cayenne pepper...
butt rub was different but not my favorite rub i've ever had...
Make up the rub I posted. It's pretty good and easy to adjust to taste if needed.
switch to hickory, and only create smoke for about 30 minutes of the cook time. That's plenty and will limit the overpowering smoky flavor. Over smoked foods give me bad indigestion, so I like em lightly smoked (the way it's suppose to be anyways) IMO.
you've started a new hobby now. Don't be afraid to take notes etc.
switch to hickory, and only create smoke for about 30 minutes of the cook time. That's plenty and will limit the overpowering smoky flavor. Over smoked foods give me bad indigestion, so I like em lightly smoked (the way it's suppose to be anyways) IMO.
you've started a new hobby now. Don't be afraid to take notes etc.
Try about 25% of the total cook time next time, and adjust up from there if needed for more smoke flavor. The wings look perfectly cooked though...
I'm born and raised in the South. That's a given.
Those look good. I've never cooked with mesquite, but would agree with above on using hickory instead. If you're just doing wings again then I would just use the apple chips only. Save the hickory for pork or beef. For wings I would only add more chips at maybe the 1.5 hr mark. It took me 5 or 6 cooks before starting to really get the hang of things.
