Wings Question

Unknown

Hi there, [p]I did some wings last night and they came out PRETTY good. I threw them on at 250 for about 40 minutes and then added the sauce for another 15 minutes.[p]At about 20 niutes or so the juies from the wings began to drip on the coals causing smoke to come out of the daisy wheen for the remainder of the cook. That smoke flavor really penetrated the wings even with the sauce I added. My guests didn't really notice but I could certainly taste that burnt smoke flavor [p]Is there any way to avoid this? [p]Thanks![p]Sean

UnConundrum

Sean,
Indirect cook with a drip pan?

Smokin' Todd

<p />Sean,[p]I wouldnt sauce them unitl after they are done. If you are looking for crispiness do them at a higher temp 350*. Throw a hickory chunk(no chips) on the coals and flip every 10 minutes(30 minute cook). I never had a problem with burning them.[p]
[ul][li]Wings[/ul]

Smokey

<p />Sean,[p]I would try cooking direct at about 350. 40 minutes or so!