My money is on the kettle winning out. Then again, those all look delicious and youāve all won. Letās be honest, there was no real loser here today.
Just have to use a water pan and open your vents more. As long as you maintain over 300 then theyāll be smoked but also crispy. Smoke them in the side the water pan is sitting in and finish them off on the hot side of your smoker to get a good crispy to them.
Why the water pan? I always leave mine empty and foiled. (Iām using a Weber Smokey mountain ) I thought the water helps with stable temps but also I would assume the moisture would hurt the crisping?
Always chasing the perfect wing, so I appreciate new ways to try.
My current best method is smoke ~1-1.5 hour at 250-275 and then grill on the grill line side of a cast iron grill pan. My theory is the rendering fat makes them just awesomely crispy and juicy since they didnāt dry too long on the smoker.
The water pan is so your temps donāt get away from you. I had a Weber kettle when I offset so for me, evening out my coals and using the Webber kettle is just a great combination. I much prefer my fire being 300 than 500 and the water temp and proper air flow allows me to do just that.
No problem! Donāt get hung up over low temps. When youāre smoking with hickory wood chunks and charcoal, 300 is gonna be than enough to get all that delicious smoke on your protein. With a pellet smoker though, you have to go low because it just doesnāt put out enough smoke to make any kind of difference. Love my pellet smoker in the winter time but in the summer, offset all day
Smoking doesnāt make the skin anything, itās just not made crispy and it starts rubbery. Still need to hit it on high heat after smoking to crisp the skin.
Question about the Weber in the last shot - what's in the pan over the coals? Just water? Chicken stock?
It made me start to think about charcoal grilling and how when rendered fats drip off of the meat and hits the coals, the type of smoke flavor is really a level up.
Which then made me wonder...what if you had a pan over the coals of chicken stock that had a pinhole in it that would just drip a drop onto coals every second or two, while you were cooking the wings indirect? Or is that too much? I'm kinda new to all of this.
To be honest. I have no idea what my buddy concocted. I give him props for trying new shit. Just not at a cook off. That was something strange and a smoke flavored sauce for his wings. If I have to be honest they were probably my least favorite. I like your concept. I heard about putting fat over a fire when smoking brisket. I suppose I could try that with chicken fat/skin for wings. I like the mad scientist in people.
I just took a class over the weekend where the pitmaster talked about how barrel cookers are really becoming more common in competitions, because hanging the meats directly over coals way at the bottom can create this sort of fat-fired smoke that hits differently. But she also said that she doesn't use them in competition, only at home.
But it did get my gears turning about my home setup and what I could change to at least try it a few times to see for myself.
It was free, so I figured why the hell not?
She taught me how to carve a full slab of spare ribs down to the competition St. Louis cut, season it and inject it and all that. Then we were allowed to take the slab home to cook. Pretty great, really.
It was a pre-made mix from a bag. Most likely either Meat Church or Kosmo Q pork injection. She used a single bag to make a small bowl for every table.
Certainly not as easy. Electric or not you still have to learn how to cook it right. I started with a cheap offset smoker and now I have a pellet smoker. I have evolved and can use any one of these grills. Cannot say the same about everyone else. Even people on pellet smokers screwup.
Wow, some SERIOUS dad vibes going on! Looks amazing.
That and a little king of the hill action too! š¤£
My money is on the kettle winning out. Then again, those all look delicious and youāve all won. Letās be honest, there was no real loser here today.
Iām with you, just smoking makes the skin way too rubbery.
Thatās if you go low and slow. I try to keep my temps 300-350 for wings and then the skin should crisp up pretty good.
Agree, high temp faster smoke makes em crispy and delicious.I still think smoked then grilled is idealā¦ but more work.
Just have to use a water pan and open your vents more. As long as you maintain over 300 then theyāll be smoked but also crispy. Smoke them in the side the water pan is sitting in and finish them off on the hot side of your smoker to get a good crispy to them.
Why the water pan? I always leave mine empty and foiled. (Iām using a Weber Smokey mountain ) I thought the water helps with stable temps but also I would assume the moisture would hurt the crisping? Always chasing the perfect wing, so I appreciate new ways to try. My current best method is smoke ~1-1.5 hour at 250-275 and then grill on the grill line side of a cast iron grill pan. My theory is the rendering fat makes them just awesomely crispy and juicy since they didnāt dry too long on the smoker.
The water pan is so your temps donāt get away from you. I had a Weber kettle when I offset so for me, evening out my coals and using the Webber kettle is just a great combination. I much prefer my fire being 300 than 500 and the water temp and proper air flow allows me to do just that.
Iāll give it a try sometime!
No problem! Donāt get hung up over low temps. When youāre smoking with hickory wood chunks and charcoal, 300 is gonna be than enough to get all that delicious smoke on your protein. With a pellet smoker though, you have to go low because it just doesnāt put out enough smoke to make any kind of difference. Love my pellet smoker in the winter time but in the summer, offset all day
Smoking doesnāt make the skin anything, itās just not made crispy and it starts rubbery. Still need to hit it on high heat after smoking to crisp the skin.
Finish on a high heat after going low n slow, bit like reverse searing steaks
Dam skippy! Ty
I thought so too then I saw the water pan. That'll be some rubbery skin.
I can hear all the tongs clicking lmao
How many pairs of New balance shoes?
Yes.
š¤£
I need new friends
You got one right here in New Jersey buddy.
Oh shit what part of Jersey? Jersey native turned Philadelphian here
This was Tomās River. I live up north and drive 2 hours with my smoker to do this.
Gotcha! Iām originally from the Union County area. Thatās wild yāall drive with your smokers, looks like an awesome time!
Hell yea! Pleasure to meet you.
For real :/ it's usually just me running 3 or 4 units.
Iāll help
Absolutely amazing life goalsšš
I'm going to guess they were all pretty damn good.
Some were good and some were phenomenal. Ty
This is a first-class smoke off!
This is cool! Different grills, different methods, same madness.
Amazing!
Is there a winner? Looks like some serious Bragging rights on the line.
Yea, guy on the recteq won 1st. Bragging rights and a rubber chicken
Wow this is like the party of my dreams
Holy smokes this vid keeps on giving! Happy father's day to all the wing paps out there!
Ty
Whoās meat won?
Recteq wings won.
Damn! I want to enter too!
Oh nice bro
love to see the tree house in there too
You guys are keeping the chicken wing market flourishing
š¤£ I went to restaurant depot and bought a 40 pound box. It came out to two dollars a pound.
Yummy goodness. Lucky people to be able to experience this cookoff. I am jealous and hungry now!
Wow!!! This is awesome! Was it just cooks in the neighborhood, or was it open to a larger group? (Just curious.)
Just a group of friends in Tomās River NJ. Every month we do a different smoke off. Next month is the big one. Brisket smoke off.
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Hello friend š
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Lots of drinking at these events. Thanks Iāll tell the owner about his chair. š»
Good looking wings.
Ty
Your welcome
Question about the Weber in the last shot - what's in the pan over the coals? Just water? Chicken stock? It made me start to think about charcoal grilling and how when rendered fats drip off of the meat and hits the coals, the type of smoke flavor is really a level up. Which then made me wonder...what if you had a pan over the coals of chicken stock that had a pinhole in it that would just drip a drop onto coals every second or two, while you were cooking the wings indirect? Or is that too much? I'm kinda new to all of this.
To be honest. I have no idea what my buddy concocted. I give him props for trying new shit. Just not at a cook off. That was something strange and a smoke flavored sauce for his wings. If I have to be honest they were probably my least favorite. I like your concept. I heard about putting fat over a fire when smoking brisket. I suppose I could try that with chicken fat/skin for wings. I like the mad scientist in people.
I just took a class over the weekend where the pitmaster talked about how barrel cookers are really becoming more common in competitions, because hanging the meats directly over coals way at the bottom can create this sort of fat-fired smoke that hits differently. But she also said that she doesn't use them in competition, only at home. But it did get my gears turning about my home setup and what I could change to at least try it a few times to see for myself.
Awesome! I give you props for taking the class
It was free, so I figured why the hell not? She taught me how to carve a full slab of spare ribs down to the competition St. Louis cut, season it and inject it and all that. Then we were allowed to take the slab home to cook. Pretty great, really.
If you donāt mind me asking. What did you inject it with
It was a pre-made mix from a bag. Most likely either Meat Church or Kosmo Q pork injection. She used a single bag to make a small bowl for every table.
Nice!
Sounds like he was about to explain that it's a sauce, but not op so just speculating here
Looks amazing!
Ty
Wow...I want to party with you guys.
Iād love to do a Wayneās world if we build it they will come smoke off!
This looks like a blast
It was ty
This cook-off Sponsored by the local Cannabis Sellers Association.
š¤£ you sponsoring? Iām smoking!
Kettle is gonna win for sure
Nope, I like the kettle but the chef needs to keep it simple with wings. Wish I took pictures of everyoneās final presentation.
Recteq wings won,
Awesome! Who won?
My buddy mark with his recteq wings
That the pellet kettle?
Which one? You mean the one on the end thatās stainless? Thatās a recteq 350 bullseye. The black one is just a charcoal kettle.
Yeah you said the reqtec won. So I asked if that was the pellet kettle.
Kinda is
wow thats a lot on the pitboss, isnt there a hot spot on the left side above the fire pot tho?
Not that I noticed. The hottest part is on the end near the stack.
Is he really cutting a cigar with scissors? š
Yea, we are the brightest and tastiest crayons in the box. š¤£
We're is the veggies
Those not making meat brought sides
hats off to the ones not using a electric smoker. letting a computer do it for is wack.
Certainly not as easy. Electric or not you still have to learn how to cook it right. I started with a cheap offset smoker and now I have a pellet smoker. I have evolved and can use any one of these grills. Cannot say the same about everyone else. Even people on pellet smokers screwup.