Daryl, I would suggest that you put them in the smoker for 15 minutes, then put them under the broiler. The smoke flavor is imparted in the early part of the process, so then you can crisp up the skin. I don't think the brineinis inhibiting the crispiness--rather it is the steaming inside the "smoker".
Try basting them in the smoker just before they are done with some of your favorite Bar B Q Sauce also. " Works for me." If you want them a little crispy put the smoker with the top off under your Broiler for a few Minutes this will crisp up those wings the way you want them etc.
I have brined and smoked a whole chicken in my stove top smoker using wet wood chips (Aopplewood, Mesquite or Hickory) spreading them out so the drip tray is steady and if it's a good day weatherwise the smoker fits perfectly in a gas grill so the house doesn't get smoky
Thank Will, yea knew the skin had to have temps over 300 for crisp skin, could have put the Cameron in the oven for a bit with the top off to crisp the skin, wanted to see how it would do with no extra step, thanks for watching and commenting, keep them coming!
I've ordered a Cameron's smoker. The potential of the wobble made me think that adding a simple wok ring around the wood would help stabilize the drip pan. They're vented so the smoke wouldn't be trapped.
Instead of stove top try in the oven 30 min at 400 then take the lid off and cook another 15 min. It might get the skin crispy. Just a suggestion. Like your vid and presentation is great.
Hey Daryl, you made it work for ya. Nice job. yea it was nasty outside. I always remember watching that vid when you went home to visit year or two back. You brother stayed out there in it and finished the cook. That was impressive. Funny how I can't remember lots of things, but something like that sticks.
Thanks Phil, yea usually I don't let a little bad weather stop us from cooking outside, but just was not up to fighting mother nature on this one....LOL Thanks for watching!
What's up my Who Dat brother? That Cameron is one crazy contraption! Man you had my taste buds tantelized and I didn't even taste them. Sure that contraption isn't as good as outside but it looks like an OK deviice bad weather alternative.
No doubt Big Lew, it will definitely work out in a pinch, great for folks who don't want to fight mother nature but looking for that smoke flavor..... Thanks for watching, Who Dat!!!
After reading the comments I see that you put these wings in a Nu-wave oven to crisp the skin. Can you provide a link to the oven you use or one you would recommend? Thanks
Cool. I have a similar one that has a small flame underneath that is meant for taking when camping and fishing. I pulled it ou in june and found it hard to cook on, so thats why i built my concrete offset, and the rest is history :)
Jones' Good Ass BBQ & Foot Massage - *the Original Commercial 😂😂🤣🤣🤣 Somehow, I couldn't help but think of this guy. Not that he looks like him or anything. Idk . . .😂
If you put a double sheet of aluminium foil on tge bottom of the tray it's easier to get rid of ghat black baked in rubbish that collects Place the winfs for 10 mins in a hot oven to crisp the skin if you want that finish it's not that big a deal
I'm thinking the wings didn't get crisp is because not only does the smoke not escape from the smoker, but also the moisture from the wings. Great videography and production by the way.
I would have cut the wings at the joint, you will get more in their. Place them under the broiler after they are cooked, and touch them up with more spice.
@@mluv1580 AAAAA... MAZING.... since then we use it very very often. Even with vegetablets. The BEST extra kitchen cookware anyone can invest in. hands down. No kidding
7 wings is a plate for ONE grown man! lol This clearly isn't worth it for a family of three! Why not just use a BBQ they way we have been doing for the last 50+ years? Nice review … bad product. Use a grill!
MessengerOfTruth That’s easy to say. For us apartment dwellers this is way better than nothing. And yes, you do need to sear or broil after smoking if your looking for that.
Daryl, I would suggest that you put them in the smoker for 15 minutes, then put them under the broiler. The smoke flavor is imparted in the early part of the process, so then you can crisp up the skin. I don't think the brineinis inhibiting the crispiness--rather it is the steaming inside the "smoker".
I agree John, we put in in our Nu-wave oven after the video to crisp them up and they came out great! Thanks for watching!
This! I was thinking the same thing. Under the broiler!
A Kitchen Torch can crisp up those wings just like after a Sous Vide cooking experience and it does a great job
I like to use some Jack Daniels BOURBON Wood Pellets mixed in with the Hickory Wood Chips gives them a nice kicked up flavor to your Wings etc.
Thank you Cameron, I learned so today, and enjoyed your instruction. Subscribed.
Great tutorial Chef! Thanks for posting.
The tips are the best part! 😭
Save the tips for making chicken stock. Lots of flavor and minimal wasted meat.
Try basting them in the smoker just before they are done with some of your favorite Bar B Q Sauce also. " Works for me." If you want them a little crispy put the smoker with the top off under your Broiler for a few Minutes this will crisp up those wings the way you want them etc.
Great video, no I see why I've seen other suggestions to put foil in the drip pan. Ordering me 1 today though. Thanks 👍
make 4 balls out of some foil and pit those in the corners to stop the tray rocking.
Oowee Daryl those wings look mighty good!! I'm going to check out Both The Spice House and this Cameron Smoker. Thanks for the review.
I have brined and smoked a whole chicken in my stove top smoker using wet wood chips (Aopplewood, Mesquite or Hickory) spreading them out so the drip tray is steady and if it's a good day weatherwise the smoker fits perfectly in a gas grill so the house doesn't get smoky
Great video, very honest review of the product at hand. Have to expose the skin to temps over 290 with no steam present to get any level of crisp.
Thank Will, yea knew the skin had to have temps over 300 for crisp skin, could have put the Cameron in the oven for a bit with the top off to crisp the skin, wanted to see how it would do with no extra step, thanks for watching and commenting, keep them coming!
So how was the cleaning? I don't DARE use mine without foil, lol!
Try totally drying them with paper towels after the bringing process and then dust them in corn starch before seasoning them..
Can you use the Stovetop smoker with an electric power stove?
Good honest review
I've ordered a Cameron's smoker. The potential of the wobble made me think that adding a simple wok ring around the wood would help stabilize the drip pan. They're vented so the smoke wouldn't be trapped.
Instead of stove top try in the oven 30 min at 400 then take the lid off and cook another 15 min. It might get the skin crispy. Just a suggestion. Like your vid and presentation is great.
Some stock in the drip tray and some onions and garlic with chillis could add more moisture and after that take the top off for crispy skin
I thought they looked great. Thanx for the tips.
Hey Daryl, you made it work for ya. Nice job. yea it was nasty outside. I always remember watching that vid when you went home to visit year or two back. You brother stayed out there in it and finished the cook. That was impressive. Funny how I can't remember lots of things, but something like that sticks.
Thanks Phil, yea usually I don't let a little bad weather stop us from cooking outside, but just was not up to fighting mother nature on this one....LOL Thanks for watching!
At the 20 minute mark I crack the top 4 inches to let moisture out and the skin to crisp.
Very cool cook. Thumbs up.
Where do you get your wood dust? I can get various wood chips but not dust.
Walmart sells various sized wood chips. Although labeled ‘woodchips’, some are wood dust. Only about $7 for a 2 pound bag.
Amazon type in Camerons wood chips
What's up my Who Dat brother? That Cameron is one crazy contraption! Man you had my taste buds tantelized and I didn't even taste them. Sure that contraption isn't as good as outside but it looks like an OK deviice bad weather alternative.
No doubt Big Lew, it will definitely work out in a pinch, great for folks who don't want to fight mother nature but looking for that smoke flavor..... Thanks for watching, Who Dat!!!
Looks awesome, man. I'm inspired.
Great video.thank you....WHO DAT FROM LAS VEGAS!!!
After reading the comments I see that you put these wings in a Nu-wave oven to crisp the skin. Can you provide a link to the oven you use or one you would recommend? Thanks
Great show. Love the different locale. But there is no whiskey in the background! hee hee
Hey Tom, we have whiskey, I am just blocking the view of it now.....LOL, thanks for watching!
Cool. I have a similar one that has a small flame underneath that is meant for taking when camping and fishing. I pulled it ou in june and found it hard to cook on, so thats why i built my concrete offset, and the rest is history :)
Looks delicious 😋 as always
Looks good
Thanks and thanks for watching!
I would cook them 3/4 off the way in the smoker and last 1/4 in the oven or air fryer to get them crispy.
Jones' Good Ass BBQ & Foot Massage - *the Original Commercial 😂😂🤣🤣🤣
Somehow, I couldn't help but think of this guy. Not that he looks like him or anything. Idk . . .😂
I’m watching this and something you did bothered me! You used the same glove that you touched the wood chips in and touched the chicken😮
Why don't you throw the chicken in the air fryer and put it on high or broil it in the oven on the low rack to crisp the skin
If you put a double sheet of aluminium foil on tge bottom of the tray it's easier to get rid of ghat black baked in rubbish that collects
Place the winfs for 10 mins in a hot oven to crisp the skin if you want that finish it's not that big a deal
They still looked good! (You don't throw away a Rolls Royce because it has a scratched fender.) : )
Thanks for watching, yea true....we took the wings after the cook and crisped the skin in a Nu-wave convection cooker, they were on point after that!
I'm thinking the wings didn't get crisp is because not only does the smoke not escape from the smoker, but also the moisture from the wings.
Great videography and production by the way.
Can I use regular wood chips instead of the ground up dust style will they work the same to smoke etc.? Thanks for sharing looks like a great recipe .
Only thing with that is the drip tray doesn't sit flat already with the Cameron wood. I think with larger, regular chips, it would be even worse.
Can I use my electric stovetop instead of gas burners?
I wouldn’t
If you split up those wings into bite size pieces you would be able to fit more pieces into your Smoker etc
And guys he knows how to crisp the skin he’s just reviewing how they came out being smoked on the Cameron indoors as opposed to outdoors. 🙄
They tell you in the instructions to do chicken for 30 minutes and broil if you want crispy. Some people don't like crispy.
throw them in the air fryer for around 5-7 minutes to crisp them up
I wonder if you had put them in the oven and not closed the smoker all the way, the skin probably would have been more crispier. Idk.
Just stick them under the broiler for 5 or so minutes to crisp up the skin
That's just what we did later that night, but we used the Nu-wave oven to crisp them up, came out great, thanks for watching and commenting.
could deep fry for about 1-2 mintues
I would have cut the wings at the joint, you will get more in their. Place them under the broiler after they are cooked, and touch them up with more spice.
hey papi
I’m going to smoke them then flash fry to crisp.
Using my Cameron's stove top smoker first time right now. A Turkey breast. Yikes!!! NERVOUS
How did that turkey breast turn out?
@@mluv1580 AAAAA... MAZING.... since then we use it very very often. Even with vegetablets. The BEST extra kitchen cookware anyone can invest in. hands down. No kidding
The rubbery skin was such a drag, man. Bummer. You looked really disappointed.
You sound like Rhymefest.
7 wings is a plate for ONE grown man! lol This clearly isn't worth it for a family of three! Why not just use a BBQ they way we have been doing for the last 50+ years?
Nice review … bad product. Use a grill!
MessengerOfTruth That’s easy to say. For us apartment dwellers this is way better than nothing.
And yes, you do need to sear or broil after smoking if your looking for that.