Grilling / Smoking / BBQ

Chicken wings are probably my favorite thing to toss on the Weber. Learning how to use it as a smoker has increased my happiness.

Order of foods that I enjoy smoking:
1. Chicken Wings
2. Brisket
3. Chicken Thighs (debone)
4. Pork Butt
5. Pork Ribs

Have yet to do Beef Ribs. Need to correct that.

That ratiogang.com guy. EVMavericks #123.

Those were on for 90min and had an internal temp between 165-175F. Also used apple wood as I was out of pecan, delicious. 

Smoker temp was hard to judge as thermometer was directly over the coals. But had airflow about half open on the bottom and top was about the same.

Wings are very forgiving, unlike a brisket.

I haven’t tried wings yet. What’s the approximate timing for a batch that size?