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<blockquote data-quote="Mud Creek" data-source="post: 5439360" data-attributes="member: 13378"><p>I hate slimey or chewy wings which can happen sometimes at low 225 smoking temps. </p><p></p><p>I put wings in a zip lock then cover in Franks or Texas Pete for about 6 hours. If I'm using offset smoker then I want my temps around 3-400, but I prefer my Weber master touch with the removable center grate. I go with the vortex method or even just use the weber baskets full of coals, temps at 600+. Flip once, brush with some sauce if you like. Usually done pretty quick and come out juicy but with a nice crisp.</p></blockquote><p></p>
[QUOTE="Mud Creek, post: 5439360, member: 13378"] I hate slimey or chewy wings which can happen sometimes at low 225 smoking temps. I put wings in a zip lock then cover in Franks or Texas Pete for about 6 hours. If I'm using offset smoker then I want my temps around 3-400, but I prefer my Weber master touch with the removable center grate. I go with the vortex method or even just use the weber baskets full of coals, temps at 600+. Flip once, brush with some sauce if you like. Usually done pretty quick and come out juicy but with a nice crisp. [/QUOTE]
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