New Smoker from NC

Discussion in 'Roll Call' started by zapdafish, May 9, 2013.

  1. My favorite place to eat has been a local bbq joint and my favorite item has been their smoked wings. It gets pretty expensive eating out so I decided to figure out how to smoke my own wings. Plus it seems they started reheating them in a fryer before serving them and things got a lot dryer.

    After a lot of research I went with the smoking-it #1. It's an electric smoker which means I don't have to worry about temps and it's pretty much as simple as set it and forget it.  I seasoned the smoker two nights ago and ran my first batch through last night and it was freakin awesome. Nice juicy fall off the bone wings.[​IMG]

    I started with one 5lb bag of wings. Split it them into two bags with olive oil and 2 different kinds of off the shelf seasonings. This weekend I am going to run 10 lbs through and am going to try brining a chicken.

    I am trying to eat healther so I probably wont be running any pork or beef through. I am not saying they aren't ok to eat in moderation but if I have a bunch of smoked meat in front of me, I forget what moderation means. I have scouted out a market with fresh fish steaks and am searching for a source for fresh turkey breasts that aren't pre brined.

    I love spicy hot foods and am looking for some good rubs/seasonings. I don't like tobasco type hot sauces tho.

    thnx...Steve
     
  2. s2k9k

    s2k9k AMNPS Test Group

    Hi Steve! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!

    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

    You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

    Here's how I do my wings:
    http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style

    When I smoke pork butts I lean trim them before smoking and as I am pulling them I pick out all the fat. Makes for very lean pulled pork and probably healthier than chicken wings with the fatty skin on them!
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us!

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

    If you need any help roaming around the forums....just holler!  Happy to help out!

    Kat
     
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums, Steve!  Glad you joined us.  You've found a great place to learn and share ideas on our favorite pastime...Smoking and Grilling great food!  Lots of friendly and knowledgeable folks here who really enjoy helping one another.  Congrats on that new Smokin-It!  Just ask when you need help and you'll get plenty.

    Red
     
  5. wjordan52

    wjordan52 Meat Mopper

    NC
    Welcome Steve.
     

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