Chicken Wings Marinated 1 Week?

Photo Egg

HeavyG said:

Photo Egg said:

lkapigian said:

Photo Egg said:

WeberWho said:

Photo Egg said:

WeberWho said:

Congrats on the pit! How awesome!!!

Do you happen to know how dry the wood is you picked up? I wonder if it's too green yet? Are you getting adequate air flow where you're getting clean smoke? You could try cracking the firebox door a little more if it's been shut during the cook.  

I think the wood is good. But I don’t honestly know how to test it.
I'm getting good draft, and keeping a flame. It has a 4” square vent pipe so I’m not choking the pit. At least by some online bbq pit calculator I found.
I used oak on my first burn and test cook. I expected it to taste rough. Then another cook with Apple wood and Pecan. Today was Pecan from another source. 

Bottom line, no, I don’t think I’m getting clean enough smoke. So back to square 1, clean the pit and do a clean burn to make sure the sunflower oil is burned off as well as gauge calibration.
Then go from there.

I also need to buy a moisture reader. 



I'm on the opposite side. I think some of my oak is too dry. 

What characteristics do you get if wood is to dry? What is the ideal moisture level. 

Thanks for tool photo!

20% is a good point, to dry will burn to fast, could spike temps and won’t give you much smoke...if it feels unnaturally light you’ll know...you’ll know after a while..it’s all good wood, just need to know when to use it..bang a couple splits together it will sound like the crack of a baseball bat...one othe stick burner not, your shovel is the best tool, keep the coal bed moving , 

Thanks buddy, I appreciate all the tips.
‘This is my 3rd offset. I just don’t remember fighting to get clean smoke in the past. That’s why I’m questioning my initial choice of a very high flash point oil that I used to cure the pit. Thinking it’s still burning off.

Take a weed burner to the inside to speed up the burn off.

I will give that a shot, thanks

Teefus

I had Superbowl wings on brine for 36 hours and they were like rubber when they were done. They tasted OK and were actually better when reheated in a closed pan with a little moisture. Next time no brine or marinate, just rub.