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chicken wings with a bad smoke taste
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MaC122
Posts: 797
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
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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 greatLBGE, Marietta, GA
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thats what im thinking. Did your wings get crispy at 400? indirectSt. Johns County, Florida
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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: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.
Cumming, GA
Eggs - XL, L, Small
Gasser - Weber Summit 6 Burner
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ok...but the drippings are happening during the cookSt. Johns County, Florida
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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.
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@Mickey how many times did you flip those? How is your grand daughter doing?_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
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 coalsSt. Johns County, Florida
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@Mickey - Football game? I don't think so, someone took a nap......been there done that...Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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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 & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
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
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@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
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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
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@MaC122 I cook 95% direct. Lots of chicken/turkey and such. Never had the problem. Cook almost all at 400. Think burgersSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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St. Johns County, Florida
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MaC122 said: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 -
@Chubbs I will try that. What ratios are you going at?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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@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
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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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