What to put in the smoker this weekend?

[Jer]

I just bought them on Tuesday. I think it was originally supposed to be a black Friday deal only but they had too many so they extended the sale.

I have some other business to attend to at Costco so when I get over there I'll be sure to check it out. Thanks for the intel!

[Firehaus]

Just did a whole chicken last night. Fast cook...375? for about 1.75 hours to 165? internal. Just did a dry mesquite rub from Costco with some extra black pepper and cayenne. Spritzed once with olive oil. Mostest moistest chicken I've ever had.

Pic is after about 1/2 hour:

Try taking it off at 160? internal breast temp next time. Even juicer!




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[Great-Kazoo]

Just did a whole chicken last night. Fast cook...375? for about 1.75 hours to 165? internal. Just did a dry mesquite rub from Costco with some extra black pepper and cayenne. Spritzed once with olive oil. Mostest moistest chicken I've ever had.

Pic is after about 1/2 hour:

Looks tasty. I like doing poultry on the smoker more so than inside, using the oven.

Try it spatchcock style, next time. Then rub some corn starch on the skin and let it sit in the frige a few hrs, uncovered. A light covering of mayo, with seasoning of choice. I use to do the birds, whole. But spatchcock gets a more even cook, as well as in a shorter time frame.

[newracer]

Made some wings on Sunday.

[Irving]

How'd they turn out? Smoked wings are my new favorite.

[newracer]

They were very good, crispier than I expected. I will definitely make them again.

Next time I will flip them once, the bottom side got a little charred.

[Irving]

Did you dehydrate them in the fridge for a few hours before cooking, and finish at high temp for 30 min after smoking? That's the secret to crispy wings.

[newracer]

I did leave them in the fridge overnight after defrosting. Then tossed lightly with salt and baking powder. 250* for 30 minutes then 425* for 45 minutes.

[Irving]

Not exactly the way I do it, but sounds like the same delicious results. My friends like smoked with no seasoning, but coated in wing sauce, or lightly coated in a dry run and smoked with no wing sauce. I'm a glutton for flavor so I like the dry rub and the wing sauce.

[Great-Kazoo]

I did leave them in the fridge overnight after defrosting. Then tossed lightly with salt and baking powder. 250* for 30 minutes then 425* for 45 minutes.

Leave uncovered in frige 2-3 hrs, after rubbing baking powder in to the skin. Between the bp & air movement in the frige, it draws out a lot of moisture. I usually do a quick sear on the grill after they come to temp.