Smoking meat

[James]

I’m not sure if this is an appropriate place for this question, but with an 11:30 kick off on Saturday I want to smoke wings and thighs!! Anyone have a good recipe and strategy for smoking them?

[dystopiamembrane]

Hot is VERY VERY HOT!

[Tony (admin)]

You have a Traeger? I do.  There are lots of great recipes on the Traeger website/app. Most of them work well. 

[Onlyu]

Yep…try the Roasted Buffalo Wings recipe on Traegergrills.com.  Phenomenal!!!!

[James]

I have the camp chef DXL 

[GameForAnyFuss]

I second Tony’s recommendation of using a Traeger recipe (I have a Pit Boss smoker but I love Traeger’s recipes). My only advice is to give it a 30-minute kick on the highest temp right at the end – if you don’t, the skin won’t be bite-through.

[EagleMountainUte]

I recommend a buttermilk brine for the meat. You have to start it now though. Take the meat out around 0500. Then get it on the smoker around 0600 to have it ready for kickoff. 

[James]

Send the recipe and I’ll try it!!

[UteBacker]

This was the perfect place for that question!