Hot'n'fast wings and thighs smoked with applewood

[Troy S]

A few months ago I posted about doing wings on the WSM doing the hot and fast method. Living in a household with someone who hates chicken, I have to plan out when I cook chicken or do something extra for them. They were away on Saturday, so I decided I'd give hot'n'fast wings and thighs a shot on the WSM. I was not disappointed! I used Royal Oak briquettes for this cook with a tiny amount of Cowboy lump. Layed unlit in the charcoal ring and fired up about a half, maybe less, chimney of briquettes and bam.

Seasoned up the wings and thighs with Meat Church "Honey Hog Hot" rub and I lightly brushed them at the end with Buffalo Wild Wings' Hot BBQ sauce and let them sit on the pit for another 10 minutes or so.

 

[Lynn Dollar]

Those look great. I guess you ran an empty water bowl ?

 

[Randy]

Wow, nice cook

 

[Dustin Dorsey]

That chicken looks excellent!

 

[Troy S]

Thank y'all for the compliments!

@Lynn: Yep, empty water pan. As soon as this cook was over, I carefully removed the water pan and cleaned all the gunk out. This was my 9th cook with the WSM. I'm definitely going to start foiling that water pan now; I've just been too lazy in the past.

 

[Cliff Bartlett]

Those are some fine looking wings Troy. Looks like you live in some beautiful country too.

 

[Rich Dahl]

Great looking Chicken. Since day one my water pan has been foiled I've never used water.