Question for you smokers...

clarkman

clarkman

average member
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...relevant due to current conditions outside.

I have some wings that I've marinaded and would like to smoke ad then finish on a grill.

Do I?
a: set it up on a rack on top of my black roof and allow the forest smoke to permeate it?

or b: just stick it in my smoker at ~225 for an hour uncovered then cover for another hour then pull. Chill, then finish on he grill to get the skin nice and crispy. Full on experimentation mode (with an old family marinade recipe, just re-imagined in both minutiae of ingredients to the magnitude of completely changing the method of cooking?

hint: I've already gone to B....tbd on this experiment...

It DOES have major implications for my camp food prep.....succeed or fail with this data point.
 
clarkman said:
...relevant due to current conditions outside.

I have some wings that I've marinaded and would like to smoke ad then finish on a grill.

Do I?
a: set it up on a rack on top of my black roof and allow the forest smoke to permeate it?

or b: just stick it in my smoker at ~225 for an hour uncovered then cover for another hour then pull. Chill, then finish on he grill to get the skin nice and crispy. Full on experimentation mode (with an old family marinade recipe, just re-imagined in both minutiae of ingredients to the magnitude of completely changing the method of cooking?

hint: I've already gone to B....tbd on this experiment...

It DOES have major implications for my camp food prep.....succeed or fail with this data point.
Click to expand...
We undoubtedly have enough smoke in the air to give you a nice flavor but the amount of ash falling could be problematic in your quest for crispy skin.
 
Oh, I thought you were gonna ask full flavor, lights or menthols. 😁

I'm slacking this year. The Traeger has only been hot once since February. My man card is in jeopardy.
 
Depends which fire you are downwind of I suppose. It does feel a bit like the Truman show being filmed inside my BGE though!
 
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