[FTC Disclaimer] I will be doing content work elsewhere for Oklahoma Joe's Smokers this year, so they have sent me their smokers to use. But any content appearing on NibbleMeThis isn't their sponsored content, just my personal use. I have no affiliation with Academy Sports. We are personal friends with both Big Moe Cason and Trace Scarborough who's rubs appear in this post.
Usually, I like to grill or fire roast my chicken wings in one of my kamado grills. But every now and then I like to smoke wings on a pit. I did two versions a couple of weeks ago.
I have been excited about working with Oklahoma Joe's because offset pits are the first type of smoker that I used to learn the craft of BBQ. To this day, I still love working a black iron offset smoker, it makes me nostalgic.
|On this day, I chose to use the Oklahoma Joe's Longhorn Reverse Flow. I'll do a review post sometime soon, but I am enamored with this pit.|
Alexis and I went to Academy Sports because Big Moe Cason told us they were starting to carry his new line of BBQ rubs. But of course, while there we had to load up on smoking wood, lump charcoal, and other supplies. I can't go in that place without buying something I hadn't planned on purchasing.
|I figured I needed a total of 4 hours (not actual cook time) so I loaded half of a charcoal basket and lit it in one spot using a couple of hay wicks. I left the firebox open until it got ignited for about 10 minutes. Then I shut the firebox lid and let it run with the side door open until I got to 200°f. Finally, I closed the side door and used the intake vent to settle the temperature in at 300°f as measured by the top mounted thermometers.|
|I seasoned a batch of wings with Big Moe Cason's Chicken Rub and let them dry brine for 6 hours in the fridge. Then I refreshed them with some more rub right before smoking them.|
|For the second batch, I marinated them the night before with my Cilantro Lime Wing Marinade recipe. Then I air dried them for an hour in the fridge and seasoned them with Thunderbird Fiery Hot Chicken Scratch rub. That's a reliable favorite of ours.|
|I smoked the wings on racks over sheet pans just to keep the smoker clean. I also put them closest to the fire box, which is something I would have never done with my first offset pit. With my first pit, you couldn't put anything here, it would burn from the heat of the fire. But the reverse flow design channels smoked and heat under baffles. This tames the hotspot and provides more even smoke and heat throughout the pit.|
|I smoked the wings until they were almost done and somewhat crispy, about 2 hours.|
|Then I took the wings from the smoke chamber and grilled them directly over the firebox for just a few minutes to really crisp them up.|
You can pick up some Big Moe Cason Rubs at Academy Sports. He also has a few sauces coming out, but they haven't hit the shelves yet, the last time I was in there.