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Hopefully not thisI have just used Arm and Hammer ...the stuff in the yellow box .
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Hopefully not thisI have just used Arm and Hammer ...the stuff in the yellow box .
it helps get rid of smoke odors too!!!! lol.
I do this on Thanksgiving with my whole turkeys, I use my Primo XL for some heavy smoke for an hour or so then drop it in the oil until it’s finished. They are amazing.There are several recipes floating around the net for smoking then frying if you want the best of both worlds (and all the extra work that goes along with it).
Might try that with some whole fryer chickensI do this on Thanksgiving with my whole turkeys, I use my Primo XL for some heavy smoke for an hour or so then drop it in the oil until it’s finished. They are amazing.
So 1.5 hrs total cooking time approximately. What IT are you shooting for? Thanks!So I have been experimenting with this both in the oven and on the bull. I have tried 3 methods of prep following some cooking tips off the internet. 1) Pat dry let air dry on rack for 30 minutes 2) Pat dry and dust with Baking soda/corn starch 3) Par-boil. For cooking I have tried 3 methods as well. 1) Cook at 200 for 1.5-2 hours (to internal temp) 2) Ramp up: start 30-45 min at 180, ramp to 275 for 45 min. 3) Heat: 1 hour at 250-275.
Always making sure to hit 165-180 internal temp held for minimum 5-10 minutes. I did this and sauced afterwards and mostly this worked great.
But I tried 1 more combo which I think did the trick which is 1) Pat dry + 2) Ramp up: start 30-45 min at 180, ramp to 275-300 for 45 min. + during the last 45 minutes I used a vegetable oil cooking spray and lightly sprayed the wings.
You might think this add's fat but I got to be honest it was some of the crispiest smoked wings I have made. Drying the skin out is great but to get a nice crispy skin trapping in the moisture light oven frying does the trick.
I put it in there, you want to hit an internal temp of 165 for at least 5-10 minutes before pulling. Truthfully I have pulled them before right when they hit 165, but since I sauce them right away I worry that it will drop the internal temp too fast. Hence I try to make sure that once I measure 165, I shut the lid for another 5-10 minutes making sure they are at a maintained minimum 165 before I start tossing them in sauce. Of course temp times will vary on feed settings, ambient temp, how tight the chamber is and wind speed.So 1.5 hrs total cooking time approximately. What IT are you shooting for? Thanks!