Chicken Wings Marinated 1 Week?

Photo Egg

Ok, I ran out of time last weekend.
So I’ve had a zip bag of wings soaking in Zing Zang since last weekend. I’m honestly not worried about food safe issues, but are they going to be destroyed being in marinade for 1 week?
What you say?

caliking

If they were thighs, I'd say they'd be mush.

But, they're wangs. I say get some char on them, +/-sauce, and go for it. Noone eats wings for the meat on them!

Foghorn

I have no guidance for you - so I'll go with "if it were me, I would cook them."

Let us know how it turns out.
 

Runamuck

I'd say "Get in my belly!"

Photo Egg

Wings and Ribs on

PigBeanUs

Depends what’s in the marinade

”marinade” comes from “marine”, or salt water.  Brine, etc 

It’ll be fine


this is in fact [one of the ways] how food was stored pre-refrigeration, in a weak brine

A tall earthenware crock filled with salted water, maybe herbs, etc would be where joints of meat, chunks of loin, belly etc could be stored long-term, held down with a board and maybe a brick (both boiled first)

Then you just take one out, rinse it, and go. 

Could be a couple months even

they’d boil it every now and then, and add new water and salt and herbs

only concern is if it is acidic. And only the exterior will be affected. 

Photo Egg

Well, the wings sucked. Not because of marinating for a week but bitter taste from the smoke. I’m struggling with keeping a clean fire. But that’s another can of worms.
The ribs were better, but I need to check calibration on temp gauge. Damn did they cook slow.

WeberWho

Photo Egg said:

Wings and Ribs on

Whoa, whoa, whoa!!! Did I miss a thread about what you're cooking on????

YukonRon

Impressive set up. Great question on the brine. When did you get the new gear?

Photo Egg

WeberWho said:

Photo Egg said:

Wings and Ribs on

Whoa, whoa, whoa!!! Did I miss a thread about what you're cooking on????

Had this build on the cheap because I just couldn’t justify dropping $2000 plus on what I really wanted.
Small backyard style, 20” pipe x 42” cooking chamber and 20” pipe x 22” fire box. I really wanted a 24” pipe pit.
The upper slide rack is only good if you have smallish stuff on main rack. Not much clearance. 

But I’m struggling with a bitter taste that I’m assuming it’s wood related. But I have tried 3 different kinds of wood from 2 different places. I need to check my dome temp calibration as well. I’m going to scrub out the inside one more time and clean burn it one more time.
I might have messed up from the start by seasoning with sunflower oil. Maybe the flash point was just to high for an offset and it’s still smoking it off?
I just don’t know, except that I’m not getting what I’m expecting.

WeberWho

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.  

Photo Egg

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.

WeberWho

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. 

Botch

Photo Egg said:
But I’m struggling with a bitter taste that I’m assuming it’s wood related. But I have tried 3 different kinds of wood from 2 different places. I need to check my dome temp calibration as well. I’m going to scrub out the inside one more time and clean burn it one more time.

I might have messed up from the start by seasoning with sunflower oil. Maybe the flash point was just to high for an offset and it’s still smoking it off?
I just don’t know, except that I’m not getting what I’m expecting.

Are you throwing the unburned/raw wood straight into the firebox?  Or burning the wood in a separate pile/pit, and then shoveling the burned-down/glowing coals into the firebox, the way so many pitmasters on the cooking shows do it?  
 
Last night I watched a video from a "pitmaster", who had a grill like yours, and once his fire had burned down to coals, he pushed it all to the back of his firebox, and placed another raw chunk against the front; he said that allowed the wood to "warm up" and burst into flames once he pushed it to the back (which it did).  
 
But this makes no sense to me.  Just having raw wood "warm up", while its in the air path to the protein, tells me that any "nasty" volatiles are flowing right up the smoker, past the proteins; AND, there's a lot more of the nasties here, as that's raw wood, not "lump" where we're burning off the few "leftover" volatiles before getting clean, blue smoke.  
 
I don't have a stick burner, nor have ever played with one, so I may be completely up in the night here.  But, what I wrote makes sense to me.  FWIW.  

Photo Egg

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!

Photo Egg

Botch said:

Photo Egg said:
But I’m struggling with a bitter taste that I’m assuming it’s wood related. But I have tried 3 different kinds of wood from 2 different places. I need to check my dome temp calibration as well. I’m going to scrub out the inside one more time and clean burn it one more time.

I might have messed up from the start by seasoning with sunflower oil. Maybe the flash point was just to high for an offset and it’s still smoking it off?
I just don’t know, except that I’m not getting what I’m expecting.

Are you throwing the unburned/raw wood straight into the firebox?  Or burning the wood in a separate pile/pit, and then shoveling the burned-down/glowing coals into the firebox, the way so many pitmasters on the cooking shows do it?  
 
Last night I watched a video from a "pitmaster", who had a grill like yours, and once his fire had burned down to coals, he pushed it all to the back of his firebox, and placed another raw chunk against the front; he said that allowed the wood to "warm up" and burst into flames once he pushed it to the back (which it did).  
 
But this makes no sense to me.  Just having raw wood "warm up", while its in the air path to the protein, tells me that any "nasty" volatiles are flowing right up the smoker, past the proteins; AND, there's a lot more of the nasties here, as that's raw wood, not "lump" where we're burning off the few "leftover" volatiles before getting clean, blue smoke.  
 
I don't have a stick burner, nor have ever played with one, so I may be completely up in the night here.  But, what I wrote makes sense to me.  FWIW.  

I’m adding sticks 1 at a time directly into the fire and coal bed so it ignites right away and limits smoldering strong smoke. Like you, I have seen lots of videos where hot pre burned wood into the smoker. This is definitely the cleanest way to smoke.
I started putting my wood on top my wire rack above my fire box to warm it but I’m sure it accomplished nothing except giving me something to do.lol

Botch

WeberWho said:

Do you happen to know how dry the wood is you picked up? I wonder if it's too green yet? 

And this statement completely confuses me.  I had given up on the dry wood chips, sold in little plastic bags at Lowe's and Home Depot, because at least a few folks here recommended places like Fruita Wood, whose chunks specifically were not kiln-dried, but rather, green.  
I could tell the difference; the small boxes were heavy, yet I was surprised at how little wood was inside, it was just much denser than the chips/chunks I had been buying.  It was "wet".  
 
So, which is it?    

WeberWho

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!

I want to say it's something like 20% or less for moisture. I believe closer to 15% would be ideal. Your smoker will also dictate on where it's happy for moisture/flavor. 

Too dry and you will lose the flavor of the smoke and primarily just becomes a heat source.

buzd504

Disclaimer: I have no idea what I’m talking about. 

Are you burning just wood, or lump with wood? If just wood, maybe you have to burn it too hot than is really practical. What if you got a nice bed of coal going and burned the wood on top of that?

WeberWho

Photo Egg said:

Botch said:

Photo Egg said:
But I’m struggling with a bitter taste that I’m assuming it’s wood related. But I have tried 3 different kinds of wood from 2 different places. I need to check my dome temp calibration as well. I’m going to scrub out the inside one more time and clean burn it one more time.

I might have messed up from the start by seasoning with sunflower oil. Maybe the flash point was just to high for an offset and it’s still smoking it off?
I just don’t know, except that I’m not getting what I’m expecting.

Are you throwing the unburned/raw wood straight into the firebox?  Or burning the wood in a separate pile/pit, and then shoveling the burned-down/glowing coals into the firebox, the way so many pitmasters on the cooking shows do it?  
 
Last night I watched a video from a "pitmaster", who had a grill like yours, and once his fire had burned down to coals, he pushed it all to the back of his firebox, and placed another raw chunk against the front; he said that allowed the wood to "warm up" and burst into flames once he pushed it to the back (which it did).  
 
But this makes no sense to me.  Just having raw wood "warm up", while its in the air path to the protein, tells me that any "nasty" volatiles are flowing right up the smoker, past the proteins; AND, there's a lot more of the nasties here, as that's raw wood, not "lump" where we're burning off the few "leftover" volatiles before getting clean, blue smoke.  
 
I don't have a stick burner, nor have ever played with one, so I may be completely up in the night here.  But, what I wrote makes sense to me.  FWIW.  

I’m adding sticks 1 at a time directly into the fire and coal bed so it ignites right away and limits smoldering strong smoke. Like you, I have seen lots of videos where hot pre burned wood into the smoker. This is definitely the cleanest way to smoke.
I started putting my wood on top my wire rack above my fire box to warm it but I’m sure it accomplished nothing except giving me something to do.lol

Most people stack their wood pile outside in the rain/elements. You're most likely going to grab the splits that are on the top of the pile that are the most convenient to grab. Those sticks have seen all kinds of rain/water. People tend to set those near or around the fire to help dry them out before throwing them directly on the fire. Too wet and you'll get heavy unpleasant smoke.

(My thought anyway. I could be way off)

WeberWho

Botch said:

WeberWho said:

Do you happen to know how dry the wood is you picked up? I wonder if it's too green yet? 

And this statement completely confuses me.  I had given up on the dry wood chips, sold in little plastic bags at Lowe's and Home Depot, because at least a few folks here recommended places like Fruita Wood, whose chunks specifically were not kiln-dried, but rather, green.  
I could tell the difference; the small boxes were heavy, yet I was surprised at how little wood was inside, it was just much denser than the chips/chunks I had been buying.  It was "wet".  
 
So, which is it?    

Botch I'm probably way off but I wonder if it has something to do with temperatures? With chunks you're typically using an alternative heat source and lower temperatures. Where the moisture might not be critical. With stick burners your temperatures are much hotter where the moisture will change and create a heavier thicker unpleasant smoke quicker and maybe not dry out like chunks at lower temperatures? 

Just a thought. I'm probably way off....

CornfedMA

I’m sure you’ll get input from some people here with a lot more stick burner experience than I have, but when I was running mine, I found that the size of my splits and timing putting them on the fire was the most critical factor in keeping good smoke rolling. It was a homemade smoker made from a 275 gal home heating oil tank. After struggling with similar issues for a few months, I settled on using splits that were no bigger around than my wrist or maybe my forearm, if I had a good enough fire. I always had to put them on a fire that was burning well rather than a bed of coals. You’ll get there. Check those thermos, change one thing at a time, practice without protein and then go to cheap protein without the pressure of $$ or a hungry crowd on hand. 

Photo Egg

buzd504 said:

Disclaimer: I have no idea what I’m talking about. 

Are you burning just wood, or lump with wood? If just wood, maybe you have to burn it too hot than is really practical. What if you got a nice bed of coal going and burned the wood on top of that?

The bed of lump would not last very long. Fuel is burned off pretty quickly.
but the burned wood keeps a nice bed of hot red coals.

lousubcap

Here's a link to good reading about stick burners:
https://www.masterclass.com/articles/how-to-barbeque-with-a-stick-burner#what-is-a-stick-burner-smoker  
BTW- any wood that is air-dried will end up in equilibrium with the local atmosphere.  It can take a few months to air dry decent sized logs for a stick burner.  FWIW-
Keep at it as the clean burn is the objective.  

caliking

my experience re: offsets would likely fit in a shot glass... with room to spare, but, could the length of the smokestack be a factor?

I imagine that the pit builder would have already figured that into the design, but just a thought. 

Photo Egg

caliking said:

my experience re: offsets would likely fit in a shot glass... with room to spare, but, could the length of the smokestack be a factor?

I imagine that the pit builder would have already figured that into the design, but just a thought. 

My understanding is the longer the stack, the more draw you can pull if needed. If you are pulling to hard, your fire/heat will not “build” properly in the fire box. If you can’t pull enough you will not be able to reach medium to higher temps. I found an online chart that gives ideal size relationship for box, cooker and stack. I should be good. 

I will follow up after I scrub her down inside again and clean burn.

lkapigian

Nice cooker!!, and looks like you are doing everything right ..run stack and door wide open, control temp by fuel amount...good bed of coals and flame should always be “ licking” my 2 cents ....I did not see what temp you are running...like the egg , I run 275-325, that gauge is probably 25 degrees warmer than grate if not more...

You’ll get the feel for how seasoned the wood is, even green wood will dry and catch, I’ll throw a les seasoned split on when I want to buy some time , and once things have been wrapped 

lkapigian

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 , 

Photo Egg

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.

HeavyG

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.

lkapigian

Still a nice Offset @PhotoEgg and congrats !