I've been trying for months to find a method to do chicken wings in my Amerique that would produce tender, tasty wings with skin that was not rubber. I tried low temps, long times, higher temps, shorter times, more smoke, less smoke, brine, not brine, smoke then grill for crisp skin, etc., etc. I always wound up with pretty tasty wings that were not really pleasant to eat because the skin was just not done right. I know those with smokers or pellet grills that can go above 300 F can do this easily, but I was stuck with my SM066 at 300 F max.

So, I tried  new tack. I got a 6 inch A-maze-N tube pellet smoker tube and used it in my Weber gas grill with the wings as I grilled them. Of course I've used foil-wrapped chips and sawdust on the grill in the past (before my AQ) for ribs and such on the grill, but never for short cooking like for wings (about 30 minutes on the grill at around 350 - 375 F).

I started the A-maze-N tube with about half a fill of cherry pellets  and let it go for about 10 minutes according to instructions before starting the gas grill for my usual wing recipe. The smoke from the tube was very good, and the wings were just about perfect. The grilling as usual produced tender wings with crispy skin and carmelized flavor (I use Franks, garlic and butter as a last-step basting).

As an alternative to a low-temp smoker, I'll use the A-maze-N tube with the grill for wings every time. I'm also looking forward to using it when I grill fish and country style pork ribs. I know others have posted on this forum using this tube smoker for cold smoking cheese and I may also try that.

 

 

 

 

 

Original Post

I have tried similar with the grill after the smoker. Maybe the oven will be different, but I found that once the skin is rubber, it stays rubber - sort of like crispy rubber. I think it's about the skin losing all fat before it gets to the high temp.

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