Chicken Wings

[goomba]

I have smoked a lot on an offset smoker, but this is my first try with the Bradley 4 rack so please bear with this rookie. How long should it take for me to smoke 3 racks of wings with about 4 pucks set on high?

I also have now been cooking for an hour and a half and my temp has peaked out at 178. I made the mistake of not preheating the unit, but you would think after all this time it would get to at least 200. I'm using a good digital sensor dropped down through the top air vent to about half way down the unit. The stat on the unit reads within a degree or two of my digital....If I can't get 200 out of this new smoker I'm sending it back so I need all the help you professionals can give me. I'm also a retired electrician so I promise power is not an issue....thank you

www.PapaMikeT.com

[pensrock]

Is this an OBS or digital?
If an OBS move the slider fully to the right then back it off a little bit. There are some that have a dead spot at the very highest setting.
Also for either unit open the door to see if the heating element is glowing red. If it is on full it should be red.

Did you ever allow this unit to get really hot? If so the upper limit sensor in the back middle area could be tripped or defective. You could try bypassing then sensor since you are an electrician, just to see if that is the problem. If its bad Bradley will send you a replacement, just contact them.

There may be more suggestions at the recipe site in the FAQ section.

[goomba]

Is this an OBS or digital?
If an OBS move the slider fully to the right then back it off a little bit. There are some that have a dead spot at the very highest setting.
Also for either unit open the door to see if the heating element is glowing red. If it is on full it should be red.

Did you ever allow this unit to get really hot? If so the upper limit sensor in the back middle area could be tripped or defective. You could try bypassing then sensor since you are an electrician, just to see if that is the problem. If its bad Bradley will send you a replacement, just contact them.

There may be more suggestions at the recipe site in the FAQ section.

thank you for all your help!!....I tried what you said and I finally reached 205 and climbing. I'm going to keep a close eye on it and if I have any more problems it's going back...I will let you know how the wings taste when their done....whenever that is

[FLBentRider]

The heating element is only 500 watts. Sort of the Adult equivalent of an Easy-Bake oven.

[Habanero Smoker]

Chicken with skin produces a lot of moisture, which will keep your cabinet temperatures down. If they were frozen wing, most manufactures pump them with water. Widen you vent opening  to 3/4 to fully open to allow the moisture to escape.

With wings I now take them out as soon as I finish applying smoke and finish them either on a grill, under the broiler or in an oven. This also improves the skin texture.