Cook 30 - Direct Heat Chicken Wings
20th June, 2015 05:35 PM by BBQ Phil
After smoking chicken wings in Cook 27, this time I decided to try them out direct heat style. I marinated them the night before with Stubb's Chicken Rub and for this cook I thought I'd also try using wood chips directly on the coals. I'd bought this box of Samba Wood Chips a month or so back and thought this would be a good test of them.

At 4:40pm, after having soaked the chips in water for 30 minutes, I put them on top of the beads. The rangehood temperature was sitting at 300F.

I knew this was going to happen, with the wood chips being directly on the coals, that the smoke would be bellowing out of my Smokey Joe. I just don't think my wife was prepared for it, who was worried the washing would get smoked. However, the smoke was intense, so much so that I needed to wear my sunnies so I could see the food, otherwise my eyes would be watering.

At 4:54pm, the wings were looking real good, just another 10 minutes or so. I pulled them off and we let them rest for about 5-10 minutes and then hooked in. My wife said there was 1-2 pieces that weren't completely cooked all the way through. I guess that's the danger of not having a temp probe and smoking for hours. I was honestly worried I'd burn them.

How did they taste ? Great. The hickory chips gave a rather mild smoke -- I think I still like pellets better.