I usually do a two step approach to wings. I smoke for two hours at 225, then grill them at 400-450 or so for 5-ish minutes to crisp the skin up. As long as your wings aren't frozen they'll be plenty done there. These wings are always a hit.
If you are using an MES you can do your first two hours in there, and if you have access to a gas grill you can use that to crisp.
Here's some pics of wings I have done this method. The first two pics I had to dig for, but they are on my old WSM that doesn't get to grill temps. For these I smoked on the WSM then seared on the gasser. The third and fourth pics are from the gravity smoker, since that has a good temp range I do both the smoking and grilling on that.
WSM / Gasser:
View attachment 627044View attachment 627047
Gravity Smoker:
View attachment 627046View attachment 627045
Happy to help however I can.Just the kind of productive, non sarcastic info i was looking for :-)
T Ty520Just a masterbuilt digital smoker using chips. Just concerned about time and temperature. Not sure if i could get an accurate reading with my temp probe on such little cuts?
Going to try this, do you think the same technique (steam/smoke) could be applied to drum stick?T Ty520
When I used my Masterbuilt I found it frustrating because the skin would always come out rubbery. Thus the second step of using a gas or charcoal grill as mentioned above. After several attempts using different temperature ranges I finally gave up and bought a Vortex for my Weber Kettle Grill and never looked back.
If you own a kettle grill seriously look into a Vortex. Huge difference in time, frustration, effort, and results.
There are lot of posts regarding the use of a Vortex in the Poultry Section. The one I use exclusively with consistent results is the one I have posted in my Signature under: https://www.smokingmeatforums.com/threads/vortex-buffalo-wings-take-5.301638/
I hope this helps and Good Luck,
John
Absolutely,Going to try this, do you think the same technique (steam/smoke) could be applied to drum stick?
Nice, I want to try it this way as opposed to my first smoke using the snake method...need the weather to cooperate first been a ton of rain lately causing a delay in cooking your Σουβλάκια. . .Souvlakia cook, hopefully doing it on SundayAbsolutely,
The steaming of the wings/ drum sticks will lessen the amount of oil in the chicken's skin thus giving you crispy skin when the vortex does it thing. In the post I mentioned that I refrigerate for at least two hours but a lot of times I will refrigerate overnight.
John
Great. Let me know how it turns out,Nice, I want to try it this way as opposed to my first smoke using the snake method...need the weather to cooperate first been a ton of rain lately causing a delay in cooking your Σουβλάκια. . .Souvlakia cook, hopefully doing it on Sunday