Smokers... Grills not Cancer Sticks...

Defying · May 29, 2014

I'm going to go pick up a cheap, small smoker.... Only going to use it for the summer, so not going to spend a lot...

Will I be okay with an electric smoker?? its like $60 bucks at lowes... tried Craigslist nothing cheaper there..

All kinds of questions...

What kind of wood chips should I get?

I plan on smoking Wings if I have time to grab it tonight... Share any recipes

What other meats do you like to smoke... keep in mind my electric small smoker...

welcome any and all tips and advice

slapshot · May 29, 2014

Looking to pick one up also some you need to cure before you use so may have to put off using it till the weekend

Defying · May 29, 2014

yeah matty, hoping you would respond. this electric one do the job?

MattyMatt · May 29, 2014

Well, from past convos with you about this exact subject, you know Smoked Wings is where it is at for me.

-I use hickory chips, soaked overnight in water. A few applewood chips is also good.

As for a basic rub, this one should do you well for starters...

Rub:
1 TABLESPOON GARLIC POWDER
1 TABLESPOON SMOKED SPANISH PAPRIKA
1 TABLESPOON KOSHER SALT
1/2 TO 1 TABLESPOON GROUND CAYENNE PEPPER
1/2 TABLESPOON ONION POWDER
3/4 TEASPOON RED PEPPER FLAKES
3/4 TEASPOON CELERY SALT
1/4 TEASPOON COURSE GROUND BLACK PEPPER

MattyMatt · May 29, 2014

If you really get into the art of wings, I may let you have my specialty rub I made up. People literally fight for the last one at get togethers... I've been told numerous times to sell the damn things.

Defying · May 29, 2014

slapshot said:
Looking to pick one up also some you need to cure before you use so may have to put off using it till the weekend

:>(
thanks for the heads up. I guess i'm gonna go get it now so I can make these wings before they go bad.

Defying · May 29, 2014

MattyMatt said:
If you really get into the art of wings, I may let you have my specialty rub I made up. People literally fight for the last one at get togethers... I've been told numerous times to sell the damn things.

it's your persistence that smoked wings are the only way to go that i'm even getting the thing. I loveeeee me some wings, grilled/oven just don't get the job done and trying to not eat out as much..

You go just rub, no sauce?

MattyMatt · May 29, 2014

Defying said:
You go just rub, no sauce?

Yep, just rub. Sauce ruins wings IMO. the hot places for wings that everyone knows all are average to terrible to me...

Another good rub to be store bought is Butt Rub. Yep, that's the name.

If I do use a sauce, I inject it into the wing, and use it very sparingly.

Defying · May 29, 2014

what else do you smoke?@)

.. but really though

MattyMatt · May 29, 2014

Defying said:
what else do you smoke?@).. but really though

Different flavor every week.

been a good boy for over a month now though.

tonight, I'm actually smoking a little 2 lbs butt for the helluvit.

On wings, I shoot for a temp around 300 degrees. Normally takes about 2 hrs, but you'll know when they're crispy enough.

Defying · May 29, 2014

MattyMatt said:
Different flavor every week. been a good boy for over a month now though.

tonight, I'm actually smoking a little 2 lbs butt for the helluvit.

On wings, I shoot for a temp around 300 degrees. Normally takes about 2 hrs, but you'll know when they're crispy enough.

Thankyou)(&

MattyMatt · May 29, 2014

These are actually damn good...Anytime I decide to use a wet sauce, I do it like this. Lethal injection...lol Frank's is the best tasting store bought IMO anyways...

http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style

Defying · May 29, 2014

does it like squirt in your mouth when you bite into it? that seems awful......

i surely wouldnt know lol

MattyMatt · May 29, 2014

Defying said:
does it like squirt in your mouth when you bite into it? that seems awful......

i surely wouldnt know lol

Haha...No squirt at all. I'll never forget an old roommate of mine was working out of town and came home for the weekend. I had some injected wings cooking. I went to take a shower and came back downstairs...He said "We need to talk." He didn't know what the hell was going on and had found the syringe with what appeared to be blood in it in the drawer (Frank's). He said "Dude you've got a drug problem?!?!" I was like, "HELL NO! I've got a smoking wings problem! Give me 30 minutes and you'll see!" He begs for me to cook wings for get togethers ever since. Haha

loomis41973 · May 29, 2014

Only thing i bother to smoke is brisket and the occasional pork butt. Wings arent worth the effort and dont taste much better than just grilling them... with a few chucks of wood .....imo.

seldomseen · May 29, 2014

What kind of electric smoker is it? Vertical or bullet? If it takes chunks I would use them over chips. Either way do not soak the wood. The fruit and nut woods are going to be milder, which is a good thing. Pecan, cherry, and apple are all good. Hickory and Mesquite are going to be stronger. Some people swear by whatever type of wood but really the taste isn't that discernible. The most important thing is having a good digital thermometer.

For a first smoke I would start with chicken. It's the easiest to do and then ribs, but if you have a temp setter on the smoker you can throw a butt and just leave it. I start of by coating the meat lightly with oil, some people like mustard, before applying my rub. This will help the rub stick to the meat so that it forms a good bark. Throw it in the smoker and it once it hits about 165 wrap it in foil with some apple juice, or parkay and sugar, maybe a little more rub and some sauce. My friend who makes the best bbq out of anyone I know uses Pirate's Gold when he wraps.

seldomseen · May 29, 2014

MattyMatt said:
These are actually damn good...Anytime I decide to use a wet sauce, I do it like this. Lethal injection...lol Frank's is the best tasting store bought IMO anyways...

http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style

Chicken is the only meat I inject. Get some thighs, de-bone, clean up the skin, and shoot up with butter. That shit will come out juicy as hell.

Mr_Mark · May 29, 2014

been wanting to get one myself. Maybe this summer

HarryCaray · May 29, 2014

MattyMatt said:
Haha...No squirt at all. I'll never forget an old roommate of mine was working out of town and came home for the weekend. I had some injected wings cooking. I went to take a shower and came back downstairs...He said "We need to talk." He didn't know what the hell was going on and had found the syringe with what appeared to be blood in it in the drawer (Frank's). He said "Dude you've got a drug problem?!?!" I was like, "HELL NO! I've got a smoking wings problem! Give me 30 minutes and you'll see!" He begs for me to cook wings for get togethers ever since. Haha

Funny shit.

I have a similar story. Years ago I had a Wizzinator that I used to pass piss tests. The kit consisted of a prosthetic dick, a syringe (for sucking up the piss from a cup and filling up the bladder), and a vile of light yellow powder (the synthetic piss mix).

I was visiting my parents and had lent it to a friend, left it in the trunk of my mom's car. I forgot all about it. Funny thing is she waited like 3 months to say anything to me, til I next visited. She was like "ummm, we have to talk. I have to know why you had a dildo, a syringe, and vial of powder in the trunk of my car."

Oh the relief on her face when I told her what it actually was.

Defying · May 29, 2014

seldomseen said:
What kind of electric smoker is it? Vertical or bullet? If it takes chunks I would use them over chips. Either way do not soak the wood. The fruit and nut woods are going to be milder, which is a good thing. Pecan, cherry, and apple are all good. Hickory and Mesquite are going to be stronger. Some people swear by whatever type of wood but really the taste isn't that discernible. The most important thing is having a good digital thermometer.

For a first smoke I would start with chicken. It's the easiest to do and then ribs, but if you have a temp setter on the smoker you can throw a butt and just leave it. I start of by coating the meat lightly with oil, some people like mustard, before applying my rub. This will help the rub stick to the meat so that it forms a good bark. Throw it in the smoker and it once it hits about 165 wrap it in foil with some apple juice, or parkay and sugar, maybe a little more rub and some sauce. My friend who makes the best bbq out of anyone I know uses Pirate's Gold when he wraps.

good info.

It's vertical.... I get the wood chips at lowes too?

I was gonna grab a either hickory or mesquite... and apple...
How do I know if it takes chucks over chips

Whats the difference between soaking or not soaking them.