First smoke with my new #2...
Took leftover package of about 30 frozen Sam's Club raw wings and defrosted them for a few days in a bowl in the refridgerator. Drained and dried them with paper towels.
I put them in a zip lock bag and added about a 1/4 cup of Lowerys lemon pepper seasoning from Sam's and let them sit in the refrigerator for about 4 hours. Racked them all on one rack! Amazing, my old Masterbuilt would take at least 2. I felt a little stupid, I should have bought a new bag of wings and did them all, waste of 3 other racks.
Added 4 oz of hickory wood to smoker, put wings in top shelf and smoked for 2.5 hours at 250 degrees.
They came out a semi crispy, a little over cooked (shrunken), and a very smoked-> but the best wings that I have ever smoked, hands down. I think next time I will try 2.25 hours and 3 oz of wood. I say this, but my family devoured them in 15 minutes... Try the lemon pepper, very good.
I am amazed at how little wood the smoker needs compared to my old masterbuilt one. I would have to constantly feed chips to the scoop and feed it in for at least an hour or two to get decent flavor. Now I am weigh measuring the amount of wood. . I took the advice of someone else here and went to Harbor Freight and bought a small digital scale for 15 dollars and it was well worth it. 3 oz of wood is a handful for me for those who are interested.
Also, these are so well insulated, I can touch the top and put my beer on there without any worry. Again, I am amazed, glad the old Masterbuilt unit died and I talked myself and the wife into buying something that is this good.
Took leftover package of about 30 frozen Sam's Club raw wings and defrosted them for a few days in a bowl in the refridgerator. Drained and dried them with paper towels.
I put them in a zip lock bag and added about a 1/4 cup of Lowerys lemon pepper seasoning from Sam's and let them sit in the refrigerator for about 4 hours. Racked them all on one rack! Amazing, my old Masterbuilt would take at least 2. I felt a little stupid, I should have bought a new bag of wings and did them all, waste of 3 other racks.
Added 4 oz of hickory wood to smoker, put wings in top shelf and smoked for 2.5 hours at 250 degrees.
They came out a semi crispy, a little over cooked (shrunken), and a very smoked-> but the best wings that I have ever smoked, hands down. I think next time I will try 2.25 hours and 3 oz of wood. I say this, but my family devoured them in 15 minutes... Try the lemon pepper, very good.
I am amazed at how little wood the smoker needs compared to my old masterbuilt one. I would have to constantly feed chips to the scoop and feed it in for at least an hour or two to get decent flavor. Now I am weigh measuring the amount of wood. . I took the advice of someone else here and went to Harbor Freight and bought a small digital scale for 15 dollars and it was well worth it. 3 oz of wood is a handful for me for those who are interested.
Also, these are so well insulated, I can touch the top and put my beer on there without any worry. Again, I am amazed, glad the old Masterbuilt unit died and I talked myself and the wife into buying something that is this good.
