Time to get serious about a new smoker.

[CJF]

Looking to smoke some wings next weekend for the game. CJF I know you have smoked wings in the past, what do you do for cooking time and temperature?

Sorry, I missed this. I've never smoked wings before but I have cooked several batches of the orange Srirachi wings that KC posted. I cook those on indirect heat at 300 for about an hour and half or so. I cook them a little lower so the get more wood flavor, but they aren't smoked.

Here is the link to the recipe. http://wolfepit.blogspot.com/2009/10...cha-wings.html

I like these things with blackberry or huckleberry jam instead of the orange marmalade. I like the orange a lot. A very nice change up from standard wings.

[Surfah]

Sorry, I missed this. I've never smoked wings before but I have cooked several batches of the orange Srirachi wings that KC posted. I cook those on indirect heat at 300 for about an hour and half or so. I cook them a little lower so the get more wood flavor, but they aren't smoked.

Here is the link to the recipe. http://wolfepit.blogspot.com/2009/10...cha-wings.html

I like these things with blackberry or huckleberry jam instead of the orange marmalade. I like the orange a lot. A very nice change up from standard wings.

Thanks. Has anyone smoked wings then? Or do you guys just cook them like CJF and then finish them for a bit in the smoker to give them that flavor? Or vice versa? I had some smoked wings a while back and they were awesome. Just trying to figure out they were done. Some of the BBQ forums say to smoke then fry, fry then smoke, grill then smoke, or smoke then grill. I'll probably go for smoke then grill on the gas grill.

[cougjunkie]

Thanks. Has anyone smoked wings then? Or do you guys just cook them like CJF and then finish them for a bit in the smoker to give them that flavor? Or vice versa? I had some smoked wings a while back and they were awesome. Just trying to figure out they were done. Some of the BBQ forums say to smoke then fry, fry then smoke, grill then smoke, or smoke then grill. I'll probably go for smoke then grill on the gas grill.

I thought I read on here that someone tried to smoke wings and they dry out to easily.

[cowboy]

Thanks. Has anyone smoked wings then? Or do you guys just cook them like CJF and then finish them for a bit in the smoker to give them that flavor? Or vice versa? I had some smoked wings a while back and they were awesome. Just trying to figure out they were done. Some of the BBQ forums say to smoke then fry, fry then smoke, grill then smoke, or smoke then grill. I'll probably go for smoke then grill on the gas grill.

Cattle don't fly.

[CJF]

One of my favorite meals that my wife makes is stuffed pork chops.

http://www.foodnetwork.com/recipes/g...ipe/index.html

She made them for dinner tonight but instead of pan fried I threw them on the Memphis at 450 degrees for 25 minutes and then dropped it down to 225 for about an hour. Turned out incredible.

[Jeff Lebowski]

One of my favorite meals that my wife makes is stuffed pork chops.

http://www.foodnetwork.com/recipes/g...ipe/index.html

She made them for dinner tonight but instead of pan fried I threw them on the Memphis at 450 degrees for 25 minutes and then dropped it down to 225 for about an hour. Turned out incredible.

That looks like a good recipe. I may have to give that a shot.

I did pulled pork over the weekend and followed a different (longer) strategy than I normally use. Started with a large pork shoulder (picnic) roast and applied a healthy dose of rub on Saturday afternoon and let it chill in the fridge and then put it in the Traeger at 1 am on Sunday morning on the smoke setting. I used a combination of mostly apple pellets with some hickory mixed in. Went to bed and at 8 am it was up to around 154 deg so I kicked the controller up to 225. Wrapped it in foil at around 1 pm. Continued to cook until temp reached 190-195 (around 3 pm) then I pulled it out and did the foil-towel-cooler trick. Dinner was at 5 pm. The meat was melt-in-your-mouth tender and the flavor was fabulous. Our dinner guest said it was the best BBQ he had eaten in his life.

For a total of 14 hours in the Traeger I only used about 2/3 of a hopper of pellets. I was quite surprised as I thought it would use more. This is how I am going to do pulled pork from now on.

[CJF]

Nice job, Dude. The best pulled pork I've made was done similar. I smoked it for about 10 hours mopping the last three. At about 170 I pulled it, wrapped with more mop, then put in the oven at 215 for about another 3 hours. When it hit 190, I turned the oven off and let it sit for about two hours. I used apple and peach pellets. It turned out incredible. Really good pulled pork is probably my favorite BBQ meal.

[Jeff Lebowski]

Nice job, Dude. The best pulled pork I've made was done similar. I smoked it for about 10 hours mopping the last three. At about 170 I pulled it, wrapped with more mop, then put in the oven at 215 for about another 3 hours. When it hit 190, I turned the oven off and let it sit for about two hours. I used apple and peach pellets. It turned out incredible. Really good pulled pork is probably my favorite BBQ meal.

What do you like to mop with?

[CJF]

What do you like to mop with?

3 cups of distilled vinegar
1/4 cup cayenne
1 tablespoon salt
1/2 of a lemon cut into two or three slices

I make it in a quart jar at least a day before using it. I shake it up every so often and always before mopping.

[Donuthole]

3 cups of distilled vinegar
1/4 cup cayenne
1 tablespoon salt
1/2 of a lemon cut into two or three slices

I make it in a quart jar at least a day before using it. I shake it up every so often and always before mopping.

Wow. I'm no BBQ pro, but that seems like an awfully acidic mop mixture. No apple juice or sugar to sweeten it?

[CJF]

Wow. I'm no BBQ pro, but that seems like an awfully acidic mop mixture. No apple juice or sugar to sweeten it?

I inject it first with some apple juice, sugar, salt mixture. I put a rub on it that has sugar in it. When the bark is starting to get a little crunchy is when I start applying the mop. And to be fair, I probably use half of a batch per shoulder.

[Donuthole]

I inject it first with some apple juice, sugar, salt mixture. I put a rub on it that has sugar in it. When the bark is starting to get a little crunchy is when I start applying the mop. And to be fair, I probably use half of a batch per shoulder.

Ahh, that makes sense. I'm such a no0b.

[CJF]

Ahh, that makes sense. I'm such a no0b.

I had the same thought you had when I first came upon the recipe. For some reason it works though. If there is a Utah tailgate and you're there I will bring it.

[CJF]

My menu for the weekend:

Game day will be baby back ribs, ABT's, chips/dips.
Sunday there will be a large family party so I'm doing a full brisket.
Monday will be another large party and they requested pulled pork.

I love Labor Day weekend. Football and family parties are always a grat excuse to BBQ. The Memphis will get a workout this weekend.

[Surfah]

Well I smoked my wings. Here they are before I pulled them off the smoker. I used a dry rub of garlic powder, chipotle powder, some chipotle seasoning salt, red pepper, and some sweet mesquite. I finished them off on the grill to crisp the skin. They're exactly what i was after. This is half the wings, the other half I used some sesame dressing as a marinade and just grilled them. They're not as good as my smoked wings but still good.