The key is lighter woods like apple or cherry, and not much smoke to the meat. In my electric, I'll only put wood in the first 30 minutes, and don't add any after that. I don't like the smoke to...
Type: Posts; User: Tywithay
The key is lighter woods like apple or cherry, and not much smoke to the meat. In my electric, I'll only put wood in the first 30 minutes, and don't add any after that. I don't like the smoke to...
I fry my wings in a very hot fryer (375F-400F) for roughly 5 mins., this will make the skin very crispy. I then throw them on the grill, or in the smoker to finish them off. I personally prefer the...
