Question for you smokers...

clarkman

clarkman

average member
Forum Supporter
...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.
 
You must log in or register to reply here.
Back
Top