Newbie to WSM 18.5


 
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Denis McIntyre

New member
Hello
I am new to WSM smoking, Whilst I have been BBQing for many years, it is only the last 12 months that I have got serious and bought a Genisis 330 and boy did that change my way of cooking, I just recently bought the WSM and now have to learn how to use it. Thanks to this great Website and forum, I have learnt a lot. One of my questions is, I want to do Chicken wings.
Can someone point me in the right direction, I have read on the forum where some say to cook them without the water pan, others say cover in foil and leave it in. Where can I find a recipe or instuctions on cooking wings, Another question can someone tell me where I can download a Temp/Cooking chart for Meats, Pork, Poultry etc.I know I can buy one at Amazon but freight to Australia from the US is very expensive compared to other countries.

Denis.
 
Hi Denis. When I do wings I do not use the water pan and cook them over high heat.





I start them skin side down then flip after about 20 minutes then cook for about another 15-20 minutes. Then I remove the access door and flip them back to skin side down for about 3-5 minutes to crisp them up. As for a cooking chart there are several good sites where you can find some very good time/temp charts. Welcome to the site.
 
Here's a link to a grilling guide to get you started: http://help.weber.com/assets/pdf/GrillingGuide.pdf

I cook wings on my Weber kettle grill, not my WSM, so I guess I'd recommend direct cooking, high heat. I always throw a handful of oak twigs (which I pick up from around the back yard) on the coals to give a bit of smoke flavor.

Welcome to the site, and enjoy your WSM!
 
Last edited:
JRAiona said:
Hi Denis. When I do wings I do not use the water pan and cook them over high heat.





I start them skin side down then flip after about 20 minutes then cook for about another 15-20 minutes. Then I remove the access door and flip them back to skin side down for about 3-5 minutes to crisp them up. As for a cooking chart there are several good sites where you can find some very good time/temp charts. Welcome to the site.
Click to expand...

Wow, those look great. Do you cater Super Bowl parties? :)
 
It seems most recommendations I've seen on the forum for chicken (whole, thighs, drumsticks) have been high heat, and generally with no pan (as JRA says above), so I would guess that would apply to wings as well.

My first "real" cook was chicken drumsticks and I did them this way, and they came out very good.
 
look up a recipe for "scarbelly wings" if you want to get a little exotic. you inject the wings with a mixture of hot sauce and butter, then smoke or grill them. definitely recommended :wsm:
 
Same here as JRA said, but curious...he said to start the wings "skin side down"? Are your wings skinless on one side JR? Lol!
 
he said to start the wings "skin side down"? Are your wings skinless on one side JR? Lol![/QUOTE]

Was wondering the same thing myself lol
 
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