Some help with wings on my Mak 2 star
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Some help with wings on my Mak 2 star
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Thread: Some help with wings on my Mak 2 star

  1. #1

    Some help with wings on my Mak 2 star

    I just did some chicken wings on my Mak 2star. The flavor was good but the skin was rubbery. I cooked them at the smoke setting for 2 hours & then bumped it up to 300 for about 15 minutes. Any one have any tips on how I might get the skin a little crisper & still get the smoke flavor. Thanks

  2. #2
    Yes, This is a classic issue.

    Basically chicken skin, to be crispy, needs a high enough temperature so the fat gets hot enough to fry & crisp the skin before it can drain off. If you cook the chicken at a low enough temp for too long the fat will just melt off, but not crisp the skin, leaving it to dry and turn leathery.

    I've been playing around with this a lot this past year and for crispy skin have been getting best results by cooking at temps around 400. If I want smoke, then I either cold smoke for 30 minutes first, or run the MAK in smoke for no more than 30 minutes (otherwise the fat starts to render off too soon) then bump the temp up to 400+.


    On your 2 Star, you have a nice advantage; the cold smoking chamber. Try putting the wings in the cold smoke chamber for 30 minutes or so to get the smoke, then crank the grill up to 350 - 400 and move the wings over to cook them.


    Give this a try, see how it works, and be sure to share your results so we can all learn!



    FlBentrider does a lot of wings too. He may have some good insight.
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  3. #3
    Think I have been running the one star around 350 375 the whole cook and have been happy with my wings.

  4. #4
    Administrator Big Poppa's Avatar
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    Same here..just remember that you have to get them hot to render the fat out. (Cliff already said that but I just wanted to type!)

  5. #5
    Senior Member FLBentRider's Avatar
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    Quote Originally Posted by TentHunter View Post
    FlBentrider does a lot of wings too. He may have some good insight.
    I do mine at 375-400F. I have not really tried to get more smoke flavor, when I've tried (like Cliff stated) if the fat renders out before you can get the temps high enough to crisp the skin you are not going to get the texture you are looking for.

    I have not acquired an a-maze-n smoker yet, and I do not know how it will perform at 375-400F.
    MAK 2 Star #106

  6. #6
    Just did wings yesterday while watching the Niners win. I have been using Chris Lilly's spicy apricot wing recipe and cooking them on the Mak 2 star at 450. Works great. You have to watch em and turn and move them around every 8-10 minutes. They turn out great and very crispy. ImageUploadedByTapatalk1358788484.140912.jpgImageUploadedByTapatalk1358788507.899504.jpgImageUploadedByTapatalk1358788528.366038.jpgImageUploadedByTapatalk1358788547.217809.jpg


    Sent from my iPhone using Tapatalk
    MAK 2 Star General #1061
    Hasty-Bake Gourmet (no glass)
    BPS - EDS

  7. #7
    Quote Originally Posted by Stone View Post
    Just did wings yesterday while watching the Niners win. I have been using Chris Lilly's spicy apricot wing recipe and cooking them on the Mak 2 star at 450. Works great. You have to watch em and turn and move them around every 8-10 minutes. They turn out great and very crispy. ImageUploadedByTapatalk1358788484.140912.jpgImageUploadedByTapatalk1358788507.899504.jpgImageUploadedByTapatalk1358788528.366038.jpgImageUploadedByTapatalk1358788547.217809.jpg


    Sent from my iPhone using Tapatalk
    Those look better then mine. Did you use the flame zone?
    Pappy

  8. #8
    Stone, those look & sound really good! I think I want to give them a try.

    Can you re-post them in the gallery section as well with a few more details?
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  9. #9
    Will do. I did not use the flame zone. I seem to get enough heat around the edges of the covers to turn a couple of the wings into meteorites. When I have the unit up this hi, I turn and move the wings around quite a bit.


    Sent from my iPhone using Tapatalk
    MAK 2 Star General #1061
    Hasty-Bake Gourmet (no glass)
    BPS - EDS

  10. #10
    Quote Originally Posted by Stone View Post
    Will do. I did not use the flame zone. I seem to get enough heat around the edges of the covers to turn a couple of the wings into meteorites. When I have the unit up this hi, I turn and move the wings around quite a bit.


    Sent from my iPhone using Tapatalk
    I know what you mean....the ones around the edge char pretty quickly.
    Pappy

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