I tried smoking some wings using pic related, 3 hrs later still not cooked all the way. Any hints to keep it at a hotter temp? I fucking still smell like Applewood dammnit.
>>7399887
Did you use the smokebox or indirect coals in the main chamber?
>>7399887
>Any hints
Git gud
>>7399887
Finish them off in your oven it you Don't have literally all day to smoke meat. Or like the other guy said, put the coals in the big chamber with the wings.
>>7399887
Mine is currently heating up for jerky. If you use coals then stack them for a while to get them all engages. If you use wood then it takes a bit of work and also needs time to really burn down before you start. Also the coals can go into the main chamber to make a killer smoky barbecue. Thats how I would advise using it for meat you're not curing
>>7399887
>3 hrs later still not cooked all the way.
What was your temperature? Should know what it is or was, because of "danger zone" temps.
At this point, I'd finish them in the oven. I wouldn't have done more than 20 minutes of smoking up front, or they get "oversmoked" tasting really. We're not talking about some thick hunk of meat you'll be slicing crosswise later. If the meat is cooked, it simply doesn't absorb as much smoke as raw. So, with chicken wings, you can cook them, and add the smoke at the end.
Also, if the chicken was never frozen first, the marrow does pinken/redden up the flesh near the joints, and it's not the same thing as undone.
>>7399887
Use more fuel.
Insulate your smoke box.
Finish in the oven at a higher temp.
>>7399915
I used the smokebox
