Smoker Cookbook: Complete Cookbook for Smoked Meat Lovers by Dean Woods

Author:Dean Woods
Language: eng
Format: azw3, mobi, epub, pdf
Published: 2020-06-05T18:30:00+00:00

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Turkey wings, tip removed – 4

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garlic powder – 1 teaspoon

salt – 1 teaspoon

white sugar – 1 tablespoon

Red chili powder – 3 tablespoons

cayenne pepper – 1/2 teaspoon

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Limes – 2

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Firstly, let soak 2 cups of wood chips, any flavor, in warm water for 30 minutes and then make packets of soaked woodchips, 1

cup per packet, by wrapping them in an aluminum foil.

Arrange unlit charcoals on one side of charcoal grate into the smoker, then top with hot charcoals.

Place a drip pan on the other side of smoker, 3/4 full with water and set smoking grate in place.

Set the lid and wait until the temperature reached 275 degrees through temperature gauge or temperature probes while keeping more hot coals prepare.

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In the meantime, prepare turkey wings.

For this, stir together ingredients for turkey wings in a large bowl until combined.

Then add turkey wings and toss to coat.

When ready to smoke, place a prepared pouch of woodchips over charcoal and when start to smoke, brush the smoking grate with oil generously, place seasoned turkey wings on the grate above the drip pan and insert thermometer probe in the thickest part of the meat.

Set lid on smoker and monitor temperature through temperature gauge or temperature probes and maintain it.

Close down the lower air vent if the temperature is above 300

degrees or open up the lower air vent if the temperature drops below 275 degrees F and add few more hot coals.

Check every hour if more water needs to add in the drip pan and add more hot coals using tongs along with another pouch of wood chips to keep the smoke going.

Let smoke for 2 hours or until meat is cooked through and inserted meat thermometer register 170 degrees F

temperature.

Drizzle lime juice over turkey wings and serve.

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