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chicken wings with a bad smoke taste

Hey guys!

   Been lurking for awhile. My Folks got me an awesome present, a large green egg. Did a indirect chicken breast at 350. Came out juicy and perfect. Today I did 20 chicken wing drums at 350 direct, raised about 4 inches. I waited for the smoke to be clear before I put on the wings. Once the wings were on, it smoked the entire 1 hour cook. Had that acidic taste. Where did I go wrong? 

you guys are the best!
St. Johns County, Florida

Comments

  • tulocaytulocay Posts: 1,737
    Had to be the drippings from the wings. I have read many do raised, direct, but I do mine 400 indirect for one hour. Turn out great
    LBGE, Marietta, GA
  • MaC122MaC122 Posts: 354
    thats what im thinking. Did your wings get crispy at 400? indirect


    St. Johns County, Florida
  • danv23danv23 Posts: 552
    Its the drippings. You will likely need to do a clean burn to rid your egg of that smell, which is what I had to do.

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
  • MaC122MaC122 Posts: 354
    ok...but the drippings are happening during the cook

    St. Johns County, Florida
  • MickeyMickey Posts: 16,504
    edited August 2013
    I do raised direct 400 ( just not this long, forgot them in a football game). Yes I just posted it in another post but had it out, sorry. Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • RRPRRP Posts: 16,142
    It's a personal taste matter but I always egg my wings indirect so that I don't have to flip, let alone pay much attention to hot spots. At the same time I always wrap my PS with new HD foil so that it doesn't get such a build up of this and that and carry over gross residue. One other thought- you said your egg smoked the whole hour which tells me too many wood chips or chunks or too much build up of crud some where.
    Ron
    Dunlap, IL
  • JRWhiteeJRWhitee Posts: 2,709
    @Mickey how many times did you flip those? How is your grand daughter doing?
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • MaC122MaC122 Posts: 354
    edited August 2013
    its funny how they look like charcoal. no no.. second cook on natural lump. no wood in the pit. It only smoked when the fat drippings from the chicken hit the coals

    St. Johns County, Florida
  • SkiddymarkerSkiddymarker Posts: 7,196
    @Mickey - Football game? I don't think so, someone took a nap......been there done that...

    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • MickeyMickey Posts: 16,504
    JRWhitee said:
    @Mickey how many times did you flip those? How is your grand daughter doing?

    As you might guess I put on and started watching a good game, I am sure they were never flipped. She is doing outstanding, thanks.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • ChubbsChubbs Posts: 5,587
    Were the wings marinated in anything that could be dripping? Define raised 4 inches? At the felt line or higher? I go raised direct and let burn clean. Now there are times I have noticed the egg burning clean meaning no noticeable white smoke, but the minimal smoke still smells little strong. I kind of smell it slightly. If smoke smells good food will be good. Smells strong let it burn more.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • MaC122MaC122 Posts: 354
    @chubbs  yes teriyaki and the other had buffalo. I put 3 red bricks that put the grate at the felt line.it only started to smoke when i put the wings on. Im thinking fat drippings on fire. If thats the case how do people cook direct?

    St. Johns County, Florida
  • ChubbsChubbs Posts: 5,587
    There is your problem. If I marinade, I cook indirect. If doing hot wings or something of that sort, I cook raised direct with a rub and a dusting of corn starch to get crispy only. Nothing wet. Preferably leave uncovered in fridge overnight. On the egg for 30 mins or so, flip, 20 mins or so and then pull, toss in sauce, then back on egg for another 10 or to your liking. Works for me.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • MickeyMickey Posts: 16,504
    @MaC122 I cook 95% direct. Lots of chicken/turkey and such. Never had the problem. Cook almost all at 400. Think burgers
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • MaC122MaC122 Posts: 354
    @chubbs  thanks buddy, ill try it. @mickey cant wait to do a stuffed burger
    St. Johns County, Florida
  • ChubbsChubbs Posts: 5,587
    MaC122 said:
    @chubbs  thanks buddy, ill try it. @mickey cant wait to do a stuffed burger
    Good deal. Try simmering crystal hot wing sauce, ranch dressing, and butter for 20 minutes, then toss the wings in this sauce and put back on the egg. My favorite right now.

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • MickeyMickey Posts: 16,504
    @Chubbs I will try that. What ratios are you going at?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • ChubbsChubbs Posts: 5,587
    @Mickey, I got the original idea from @Dyal_SC. It depends on number of wings. Last large batch I did I used 1 cup of crystal hot wing sauce, 1/2 cup of ranch dressing, 3tsp butter, couple dashes of cholula garlic hot sauce, and couple dashes of paprika. Let simmer for 20 mins or so then toss wings in them. I put them back on egg for another 10 mins or so with sauce and it is killer.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • bbqlearnerbbqlearner Posts: 744

    Same here as @Mickey and @Chubbs - I do raised direct all the time. No issues with acid smell. I do mix the corn starch with little water so technically, it's slightly wet. No marinade though.

    Then, towards the end, when the wings are getting crispy, I basted it with rub/sauce for a few minutes letting it caramelize. Done it multiple times and never had issue with this method. 

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

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