Wings n Things

[Batman of BBQ]

I have found that if I put the wings on the lowest rack, closest to the heat element, and cook at 220-225 for 3 hours they come out very good.  Nice and crispy, but not too crispy.  I have had the same problem as j1223 when placing the wings on the top racks, very bad texture.

[Hopefull Romantic]

Thanks you guys.

My son is having a party for his friends and he asked me to smoke some thing for them, so I decided to do wings (everybody loves wings right). While I have them marinating I came across this thread and now I know what I have to do to make my son proud; On the grill to crisp up after smoke.

Thanks Jha1223 for starting this tread.

HR

[classicrockgriller]

Batman, It is a game of experimenting until you hit the right way for you. Good Call.

[BigJohnT]

I've been just leaving the wings in the smoker at 225°F for 3 hours until crisp for a normal load and up to 5 hours for a fully loaded smoker. I rotate the racks about every hour. My wife said she likes it better than on the grill.

John

[classicrockgriller]

I took some frozen pre-battered stuffed jalapeno's and smoke and crisped in the bradley and I won't fry or oven crisp them ever again. they were good.   CRG