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I want smoky wings but I don't want to have to grill them when they are done, I was thinking if I cold smoked them for a couple hours then cooked them at 325-350 they would get nice and crispy too.

Has anyone ever tried this? The outside temp will be in the 40's when I am cold smoking so I don't see any problems safety wise.
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I smoke wings with rub or marinade for an hour and a half or two hours to cook them; then crisp in very hot (450 - 500) oven for 10-15 minutes. Then toss in more sauce if desired.

Try light sprinkling of CS Spicy Chuicken Rub (it is a bit salty) and smoke at 250 for 1.5 hours. Crisp in 450 oven for about 15 minutes. Toss is a 50/50 mix of Tobasco Buffalo Sauce and butter.
I ended up just adding some extra smoke with a prototype pellet tube that fits in the fire box area. I cooked them at 350 for 1 hour and 20 minutes.
You could tell they had been smoked but could have use some more.
Next time I will try them at 225 and then finish at 400 or so till crisp.
I threw a couple Spatchcocked birds on at the same time, everything turned out great, nice crispy skin. I used a mix of Oakridge BBQ's Secret Weapon and Habaerno Death Dust on the wings.
Got to try out the Frogmat too, worked just as advertised, cant wait to make jerky again now Smiler

Last edited by richh

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