What to put in the smoker this weekend?

[Gman]

I want to make wings again this weekend. When I turned my oven up to 450 or whatever to crisp up the winds at the end last time, it smoked up my whole house. How do I avoid that this time? I think the problem was I used cookie sheets and all the drippings were just feeling to the bottom and burning off. Is there a better way?

Clean your oven?

Other than that, some foods will spatter no matter what you do. You could try using foil wider than the cookie sheet and angle it up a bit to catch some of the spattering (assuming your sheet pan has a lip around it already). If they're too close to the top, the grease could also be hitting an upper element.

[buffalobo]

I want to make wings again this weekend. When I turned my oven up to 450 or whatever to crisp up the winds at the end last time, it smoked up my whole house. How do I avoid that this time? I think the problem was I used cookie sheets and all the drippings were just feeling to the bottom and burning off. Is there a better way?

Use your turkey fryer.

[Irving]

No, regular wings this time.

I mean, my wife does want to smoke the turkey wings, but I'm talking about regular wings like I did last time.

[Irving]

I don't seem to be able to control the temp on the grill as well. I suppose just hot enough to crisp it up should be good though. I do have an extra thermometer. I suppose I could just install it onto the grill.

[Great-Kazoo]

I don't seem to be able to control the temp on the grill as well. I suppose just hot enough to crisp it up should be good though. I do have an extra thermometer. I suppose I could just install it onto the grill.

1st use a bacon pan in the oven

2nd offset grill them, so the side burners are working while food is in center of grill.

[jreifsch80]

Making a double smoked spiral ham with a blackberry bourbon glaze for Easter... Super excited

[Irving]

I sold the turkey fryer.

[ChickNorris]

Cobbler is one of my favorite things, ever.

[buffalobo]

Grill then or put regular exhaust fan in kitchen.

[Irving]

Looks good so far. The main part is still in the smoker for a few. It's right at 150. Everything else (pictured) was 169-200.

ETA: Whoops, forgot to add the photo. I ate a leg and it was great. I had some of the white (trash) meat as well and it had the same smokey flavor. Pretty good. Probably the only way I'd prefer to eat turkey from now on. My wife is ecstatic about how it turned out and has declared that's how she's going to cook turkey for Thanksgiving from now on. I can deal with that.