help.....First time wings, drumsticks, or thighs

[smokinbill1638]

I know nothing about smoking poultry.  I have read quite a few other posts but they didn't really answer the questions that I have.   I have a wsm 22 and a grill and am looking to smoke some poultry this weekend.  Either wings, drumsticks (on sale), or thighs.  I know I should smoke at a higher temp but how do I know when they're done?  Is it best to smoke then high temp on grill?  and for how long?  With them being small, can I just rub and not inject.  And I know brining is a whole nother subject lol.  Such a newb and don't want to get anyone sick from improperly cooked food.  Thanks in advance for the help.

 

[noboundaries]

Deep breath Bill.  It's easy.  No need to brine dark meat.  You can open the package, pat dry, then put them uncovered in the refrigerator to dry.  I usually don't bother with that step. I open, pat dry, spray with oil, then apply my rub.      

Load your WSM with cold charcoal and your wood of choice.  I like hickory, mesquite, or cherry.  You can also mix cherry with either the hickory or mesquite too. 

Fire up a full chimney of charcoal, lump if you have it, briquettes work just as well, just make sure they get really hot before you add them to the charcoal and wood pile.  Leave the WSM unassembled for 5-10 minutes to get the fire really going.     

When you assemble the WSM the temp should be in the 325-350 range, all vents fully open.  The higher the better for crispy skin.

Hot smoke until the IT is 165-175F.  Check them at 45 minutes to an hour, depending how hot you get your WSM.   

You can brush with sauce and cook another 10-15 minutes to caramelize, or toss them in a sauce if doing wings.    

Have fun!

 

[smokinbill1638]

 
Deep breath Bill.  It's easy.  No need to brine dark meat.  You can open the package, pat dry, then put them uncovered in the refrigerator to dry.  I usually don't bother with that step. I open, pat dry, spray with oil, then apply my rub.      

Load your WSM with cold charcoal and your wood of choice.  I like hickory, mesquite, or cherry.  You can also mix cherry with either the hickory or mesquite too. 

Fire up a full chimney of charcoal, lump if you have it, briquettes work just as well, just make sure they get really hot before you add them to the charcoal and wood pile.  Leave the WSM unassembled for 5-10 minutes to get the fire really going.     

When you assemble the WSM the temp should be in the 325-350 range, all vents fully open.  The higher the better for crispy skin.

Hot smoke until the IT is 165-175F.  Check them at 45 minutes to an hour, depending how hot you get your WSM.   

You can brush with sauce and cook another 10-15 minutes to caramelize, or toss them in a sauce if doing wings.    

Have fun!

Thanks nb, That's exactly what I was looking for.....easy.

 

[Rings Я Us]

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You can lift all the skin around the breast and thighs and season under it.. helps crisp it up if it's not attached. Some Italian dressing I used on outside with just salt n pepper.

 

[Rings Я Us]

Then I used wood chunks in charcoal 235 till it was 160 or 165 in thighs . Then I took the smoker apart and used the coals as a grill to crisp up the chicken on the skin and back.

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[Rings Я Us]

Was at night.. Lol so then I put foil over it to rest 15 minutes.. it was good.. crispy.. smokey..juicy.. and I only did it 225/235 .

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• Aug 10, 2017

 

[smokinbill1638]

how long to you have it on the coals to crispen skin?

 

[Rings Я Us]

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• Rings Я Us
• Aug 10, 2017

same thing.. 225/235 couple hours and crisp on the coals after.

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• Aug 10, 2017

Sauce at last minute

 

[Rings Я Us]

Crisping skin over coals you need to stand there and move it around.. flipping and turning.. looking at the doneness.

 

[Rings Я Us]

Some people smoke chicken at higher temps. I have good luck smoking lower . But to each their own. Try both ways if you can get the smoker to 325+. I just do it slow for extra 2 hours of smoke & I like the bbq thing at the end..

 

[Rings Я Us]

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• Rings Я Us
• Aug 10, 2017

Sometimes crispy skin on the day you smoke will get moisture sitting in the fridge overnight, causing it to toughen up .

 

[smokinbill1638]

Thanks rings, I'll have to try both.  Thanks also for the leftover information also.