Hi everyone. New fella here from Alberta Canada. Bought my first smoker this fall (Camp Chef Smoke Vault 18"), and Meathead's book of high sorcery (and I used to think I knew how to BBQ...). Have already had a few tremendous successes (but hey, mom and the family always says that right?). I'm looking forward to learning as much as I can about this art and just shooting the breeze here from time to time. So on that note, has anyone else had the, uh, pleasure of smoking chicken wings in -30°C (I reckon that's about -22°F)? If not, I'll let you know how I make out haha. I hope we get em done before the ball game is over on Sunday. 😊 Cheers, and thanks for having me on the team.
Stay warm.
D
***Update: Well, that one is in the books. Rave reviews on the wings smoked in Arctic temperatures. They were gone at half-time before Maroon V even had a chance to move like Jagger.
Used a mix of Maple chips with a touch of apple. Smoking time was about 2 hours in ~ -30°C (~ -22°F). Light glaze of BBQ sauce when finished. Tossed in the broiler for about 5min per side. Just little beauties. And on the, er, plus side...the beer stayed REALLY cold while I was outside. #forthewin. #whoknew
Stay warm.
D
***Update: Well, that one is in the books. Rave reviews on the wings smoked in Arctic temperatures. They were gone at half-time before Maroon V even had a chance to move like Jagger.
Used a mix of Maple chips with a touch of apple. Smoking time was about 2 hours in ~ -30°C (~ -22°F). Light glaze of BBQ sauce when finished. Tossed in the broiler for about 5min per side. Just little beauties. And on the, er, plus side...the beer stayed REALLY cold while I was outside. #forthewin. #whoknew
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