Simple and Quick smoke suggestions

[cjr71244]

Hello all, I love this forum!

I'm having a BBQ soon and I don't have time to do a lot of prep. what's the simplest thing to smoke that requires as little prep as possible? I'm thinking chicken wings or drumsticks but I'm open to other suggestions. Prefer something I can buy that's already in a seasoning or marinade.

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[es1025]

Imo, ribs are the easier thing to smoke. 5.25 hours no peeking. I prefer baby backs.

Prep time is about 10 minutes. Remove membrane, add a binder, sprinkle on the the rub. Set temp to 235, remove later.

My $.02.

[Walt]

The easiest smoke for me is sausage & boudin.  No prep & 3 hours to cook.

[cjr71244]

I love Boudin! I figured it would explode in the smoker like it does on the grill. Sausages sound easy, what kind should I get?

[Walt]

Sorry for the delayed response.  Flying th MN today.  Boudin us great in the smoker.  The type really depends on what's available & what you like.  Whatever you get, make sure it wasn't smoked already.

[Pork Belly]

Feeding a mas of people, cheap and easy I would go chicken. Get some bulk packs of chicken parts. Doesn't matter what part, just get all the same to simplify your cook time. I prefer thighs but would do what was cheapest.

Dump one half of a bottle of Teriyaki Sauce in large Bowel.
Add:
one can of beer
Garlic and ginger powders to taste.
A big squeeze of honey or Agave syrup
Mix well then soak chicken for at least an hour up to three hours, rotating often for full coverage.

You can remover from the marinade and smoke immediately or lay the chicken out until dry to touch. If Drying the chicken use a fan or do it on a rack in the fridge.

Smoke with your favorite wood until 165 IT or 150 IT and crisp on the grill.

Ribs are easy too but chicken is so much cheaper when feeding a crowd. Good Luck

[DivotMaker]

Dump one half of a bottle of Teriyaki Sauce in large Bowel.
Add:
one can of beer
Garlic and ginger powders to taste.
A big squeeze of honey or Agave syrup
Mix well then soak chicken for at least an hour up to three hours, rotating often for full coverage.

Whoa!  That sounds like a great marinade!  Brian, you should post this under the "Brines and Marinades" section!