First smoke done

[Meatservo]

Hello,

I am new to the forum but have been browsing for awhile now in anticipation of getting a Bradley smoker.

I purchased the 6-rack Digital Smoker (BTDS108P) yesterday along with the cold smoke adapter and a host of bisquettes.

Today I fired it up, ran it for an hour to start seasoning it per the instructions and smoked my first food in it, chicken wings!

I dry rubbed the wings with a nice rub and smoked them at 200F for 2 hours using hickory and cherry.  I then tossed the wings in BBQ sauce and grilled them on the BBQ for just a few minutes (just to give them some grill marks).

I can't figure out how to add a photo to this post or I would have....

While the wife and I were impressed with the overall finished wings, I had noticed that the skin seemed a bit tough.  I am thinking perhaps they were in the smoker a bit too long but am looking for some other tips.

Anyone?

Again though, overall I was impressed with my first attempt.  The smoke flavour was great and I look forward to my next smoke!

[Ka Honu]

Probably the worst thing about low & slow cooking like you do in a smoker is that poultry skin doesn't get crisp at the typically low temps we smoke at.  You need to finish poultry at a higher temperature; some guys smoke until not quite done in their Bradley, then finish on a grill, in an oven, or in an infrared cooker like The Big Easy.

[TedEbear]

I can't figure out how to add a photo to this post or I would have....

And here's a thread on how to add photos:  Posting Pics

[Meatservo]

Well, that's different.  A lot of other forums I've used in the past will allow you to upload a photo directly from your computer.

[sjmcdowall]

Well, that's different.  A lot of other forums I've used in the past will allow you to upload a photo directly from your computer.

Alas, this forum doesn't .. It could if I read it correct (there is an optional plugin to allow it) but for whatever reasons they didn't set it up this way (maybe to save disk space?)