My injector holds 2oz and I can do 3-4 whole wings per full injector.About how much of the sauce mixture do you inject into a wing? These look tasty!
Dude you need to be more careful, good thing you wear glasses!When you are injecting them be careful - I just got a face full of the liquid over the weekend at the gathering while I was injecting. If you get resistance, relocate the needle to another spot
I put a dry pan lined with foil under them to catch drippings so it doesn't make a big mess of my smoker. Water isn't necessary since I want the skin to get crispy and I think the humidity would hinder that.Okay, this may be a newbie question, but do you do that with a water pan or direct smoke/heat? Also, does your mixture create "hot" hot wings?
Ghost Pepper (Bhut Jolokia) is one of the hottest peppers there is, around 1,000,000 on the Scoville scale:I assumed that about the water pan, but wanted to verify before trying.
Okay, what's Ghost Pepper Sauce??
Well, since you gave me the name "Bhut Jolokia", I am familiar with it and now know what Ghost Pepper is........HOTTTTTT!!!Ghost Pepper (Bhut Jolokia) is one of the hottest peppers there is, around 1,000,000 on the Scoville scale:
http://en.wikipedia.org/wiki/Naga_Bhut_Jolokia
You can buy sauces made with it.
Just crank that MES all the way and if the skin doesn't get crispy enough then throw them on a hot grill for a few minutes or put them under the broiler in your oven for a few.Looks great. I also never thought about injecting the sauce. If I try this, I will have to tamper with temperature being my smoker only goes to 275 degrees. Thats what meat thermometers are for. Thanks!
Just crank that MES all the way and if the skin doesn't get crispy enough then throw them on a hot grill for a few minutes or put them under the broiler in your oven for a few.