Today I made wings with the smoker. I start by smoking the wings for 3 hours at 200°F+. This get the wings full of a smokey flavor.
I found out the secret to keeping the cheap ($59) Brinkman smoker going is drilling holes in the bottom of the coal pan. My next project is going to be installing a charcoal starter in the bottom so I don't have to heat the coals up in the grill first.
It's time to get the grill ready to finish off the wings. I use Hickory lump coal, which is why the grill is smoking almost as much as the smoker. You have to grill or fry the wings after you smoke them because the skin will be chewy otherwise.
Here's the smoked wings on the grill. After about 15 minutes I'll turn them over.
Here are the wings flipped over and grilling on the other side. Looks crispy, eh? After another 15 minutes, it'll be time to toss in some Texas Pete wing sauce!