Right before the wing fell off the rack I was thinking "he not scared he may drop that whole pan". The chicken wings always look right and last thing. When I use water in in the cook chamber, the seasoning flakes of. I thinking it's the humidity then drying over a period of time. Have you notice that? I had to throw out a pan of beans once because of the peeling flakes.
The flakes in the smoker are creosote you may just need to scrape the inside of the cooker from time to time. I get that inside of the drums and Charlotte. When I see it happening I just scrape it or I'll end up having to fish bits off of the food. But I don't/haven't had to worry about it in the vertical smoker.
Man... I wasn't expecting the wing to jump off the shelf. If I knew it was coming my way I would have caught it. So, this event I let them cool and they were reheated by the customer.
I have been known to have dropped a few wings before in my bbq adventures!! Maybe even a whole bowl from time to time!! hahaha Great job by not dropping the hotel pan while trying to snag the lonely jumper!!! hahah Have a great week bro!
I sell whole wings... so I leave them whole. Plus I am the person that loves to eat the tips. Another thing is that cutting the tips off is time consuming when you have so many to do and just adds additional steps.
First last night's first hour is a subject that is dear to my heart. The subject of the three cooking techniques, brines, cures and marinades are much misunderstood by a great many and will definitely be a subject I intend to cover andeven I do finally get started my channel. So I'm happy your talking about this. Next, I have a question. When putting on the sauce on the chicken why are you not sliding the great out and placing on a work surface and closing the door to keep the heat in? Plus it's safer,quicker and more efficient. Same when pulling off the peices ( less apt to lose peices) . You know I'm asking this with respect, I'm sure you have your reasoning. I'm just curious what it is. Last,great "Taps" vid. Please do me a favor and show that again next memorial day at the end of your vid. It would mean a great deal to many of us. Have a great day. 🇺🇲
Oh yeah Buddy I knew you would be chomping at the bit at these next few live streams, LOL. As far as why I don't close the door when doing things it is just a time saving to not move the wings or whatever completely out and then put them back in. (also less risky) The smoker doesn't take long to recover and come back up to heat. Keep in mind that there is water at the bottom of the cooker boiling away staying warm so not all of the heat is lost. I bet if I had a table or something near me when doing these things I might do something on said table but since I don't I just made due with what I have, or dont in this case. Glad you liked the Taps addition. Can you remind me closer to Memorial day to make sure and I will add it to the closest video at the time. Thanks.
@@SDSBBQs I'm thinking of sending you via text my breakdown of the 3 techniques this weekend in advance of the next lives so you have my thoughts on all three. I don't believe we have ever discussed marinades before and like you I rarely use them. I wish I was more computer competent. A email would be a better format for what I want to share with you so you could see what I have to say. I believe I have a good foundation of knowledge on these subjects.
Hehe Dash 😆..... may that wing rest in peace ✌ mane it has happened to me but I edited out the video 😆 guess we've all been there I've even dropped a bowl of coleslaw and my choice of words to myself was not kid friendly lol😆😆. Great content as always take care. Cheers!
Dash, your food looks so freaking good! Also the repair on Vicky is a nice change. Thanks for the videos as always. Its really nice to see you back in action. Been MIA myself b/c of life. Will try to catch up with ya on the next live stream! Keep killing it with the good food!
Thank you Sir, I know all about life. I've tried to not let it get in the way but there are times when it just can't be stopped. I too am glad to be able to have cooks that I can film.
I'm 99% sure I know what your going to answer to this. However for newbies, Aren't you worried about cross contamination since your cooking your chicken over top of your beef?
Nope not at all... cross contamination would be a concern if it was raw, but seeing as how the beef has a higher finishing temperature than the chicken any pathogens will have been long killed on the beef.
@@SDSBBQs 🤣 I have never understood why People don't realise that the chicken is only getting cooked to 165 maybe 175 and it's gonna be done in a few hours. Your pork or beef is usually going to 200ﾟ and taking at least double the time. I love having this argument people lol
I also cook this way because people who don't eat beef or pork wouldn't appreciate beef or pork dripping on chicken, and those who don't eat pork wouldn't appreciate pork dripping on beef either. So that's another reason why I order things they way I do.
For a sec I thought you were going to drop the whole tray. I’m glad you didn’t.
I know right! Looking back I'm glad I didn't drop them all either.
Oh… he didn’t just cut away for an intro and cut away from the joke, my mans gave that wing the entirety of taps and the salute. The respect. 🫡
Yes indeed, no fallen wing goes unrecognized. *removes hat*
I like that vertical smoker did you build that
No, I didn't build it.
Dash did you ever paint the hinges you fix
No I haven't yet... but I will update you all when I do.
Great cook as always love the door prop !
Thank you Sir!
Right before the wing fell off the rack I was thinking "he not scared he may drop that whole pan". The chicken wings always look right and last thing. When I use water in in the cook chamber, the seasoning flakes of. I thinking it's the humidity then drying over a period of time. Have you notice that? I had to throw out a pan of beans once because of the peeling flakes.
The flakes in the smoker are creosote you may just need to scrape the inside of the cooker from time to time. I get that inside of the drums and Charlotte. When I see it happening I just scrape it or I'll end up having to fish bits off of the food. But I don't/haven't had to worry about it in the vertical smoker.
@@SDSBBQs Well sir,look like you just found yourself a live stream topic. Whenever I hear that word it's always taken as a negative.
Creosote? It's a by product of fire... it's not the worst thing... It happens.
What brand is your vertical smoker??
It's a homemade smoker.
Did you have to add any wood/charcoal for this cook?
No... By the time the charcoal was starting to die out I brought the briskets in the house and finished them in the oven.
Looks good . You making me Hungary !! Thanks for sharing a part of your life with us .
Thank you for watching and commenting!
What temp do you smoke your wings usually
I try and have them at about 300 to help with crisping the skin
@@SDSBBQs thank you
The vertical smoker do you have name brand
It is a homemade smoker
Sleep well fallen soldier 😭
*Moment of silence...*
Had them Nelson Agholor hands with that wing lol, on a serious note did you cool then reheat, or go straight to a hotbox with the wings?
Man... I wasn't expecting the wing to jump off the shelf. If I knew it was coming my way I would have caught it. So, this event I let them cool and they were reheated by the customer.
@@SDSBBQs that's cool everything is looking good 👍
@@TaylorsFSCooking Thank you Sir
MAN DOWN! LOL... happens to the best of us. Scene swap to taps was genius. The rest of the wings looked perfect to me. You got me wanting wings now.
Yes indeed the wings turned out great 👍 thanks.
Chicken wings are my favorite
Nice... I knew I liked you.
I have been known to have dropped a few wings before in my bbq adventures!! Maybe even a whole bowl from time to time!! hahaha Great job by not dropping the hotel pan while trying to snag the lonely jumper!!! hahah Have a great week bro!
LOL... we won't mention those wings you dropped.
CHICKEN ON THE RUN LOL
Sure enough, lol 😆
I'll po outta little liqua fo Brotha Wang!
LOL, thanks! Make sure it's not a expensive one.
Excellent Video Dash!! Thanks again for sharing your experience and technique. As always.....#MoButtaBaby!!
Thanks as always for watching! #MoButtaBaby
Yo Dash... dont forget those hinges 🤣🤣 Enjoyed the vid my man! Looking forward to pt 3 and seeing where the blooper at the end leads.
Thanks man for the reminder, I still haven't gotten the paint.
@@SDSBBQs well be warned... Just like parts 1 and 2 I am reminding you on part 3 as well!!!
LOL...thanks in advance
Man I would tear that stuff up Dash! Them wings look so dang good!
Thanks! Trust me they are really good.
Man Down!
Right... I was so sorry to see if go.
I’m new from taylor’s smoke n grill. I like your intro. I like how you named all your cooking devices.
LOL... I liked how you didn't call them all grills!
At least it wasn't a BRISKET!!!!
I am curious why you don't cut the wing tips off. Do you use them as a heat indicator?
I sell whole wings... so I leave them whole. Plus I am the person that loves to eat the tips. Another thing is that cutting the tips off is time consuming when you have so many to do and just adds additional steps.
@@SDSBBQs I don't think I ever tried eating the tips. I will give it a shot! I paid for them after all.
Yeppers they are good to chew on, not much meat but the crispy skin is awesome 👌
Hello from France!!
What's rub do you use?
Always a pleasure watching your videos!! Good job Dash!!
I use my hands... I can't give you guys everything. Thanks for watching and commenting 🙂!
Bom dia 🌞🌞🌞
Bom Dia! 👋🔥🛢🔥
First last night's first hour is a subject that is dear to my heart. The subject of the three cooking techniques, brines, cures and marinades are much misunderstood by a great many and will definitely be a subject I intend to cover andeven I do finally get started my channel. So I'm happy your talking about this. Next, I have a question. When putting on the sauce on the chicken why are you not sliding the great out and placing on a work surface and closing the door to keep the heat in? Plus it's safer,quicker and more efficient. Same when pulling off the peices ( less apt to lose peices) . You know I'm asking this with respect, I'm sure you have your reasoning. I'm just curious what it is. Last,great "Taps" vid. Please do me a favor and show that again next memorial day at the end of your vid. It would mean a great deal to many of us. Have a great day. 🇺🇲
Oh yeah Buddy I knew you would be chomping at the bit at these next few live streams, LOL.
As far as why I don't close the door when doing things it is just a time saving to not move the wings or whatever completely out and then put them back in. (also less risky) The smoker doesn't take long to recover and come back up to heat. Keep in mind that there is water at the bottom of the cooker boiling away staying warm so not all of the heat is lost. I bet if I had a table or something near me when doing these things I might do something on said table but since I don't I just made due with what I have, or dont in this case. Glad you liked the Taps addition. Can you remind me closer to Memorial day to make sure and I will add it to the closest video at the time. Thanks.
@@SDSBBQs I'm thinking of sending you via text my breakdown of the 3 techniques this weekend in advance of the next lives so you have my thoughts on all three. I don't believe we have ever discussed marinades before and like you I rarely use them. I wish I was more computer competent. A email would be a better format for what I want to share with you so you could see what I have to say. I believe I have a good foundation of knowledge on these subjects.
mdsteeldrumsmokers@gmail.com fire away
@@SDSBBQs I'll give it a shot. Im such a cave man. 😄🔥
Hehe Dash 😆..... may that wing rest in peace ✌ mane it has happened to me but I edited out the video 😆 guess we've all been there I've even dropped a bowl of coleslaw and my choice of words to myself was not kid friendly lol😆😆. Great content as always take care. Cheers!
Yes indeed we all have been there. Thanks for watching and commenting and don't be too hard on yourself.
Dash, your food looks so freaking good! Also the repair on Vicky is a nice change. Thanks for the videos as always. Its really nice to see you back in action. Been MIA myself b/c of life. Will try to catch up with ya on the next live stream! Keep killing it with the good food!
Thank you Sir, I know all about life. I've tried to not let it get in the way but there are times when it just can't be stopped. I too am glad to be able to have cooks that I can film.
i love watching you cook in that thing, its a beast. i think it would survive a nuclear blast.
LOL... don't know about that but she's rock solid that's for sure!
Dang, I'm not first this time!
Lol, when I got the other comment I knew this would be your reply. Thanks man for watching and commenting, even if you weren't first!
I'm 99% sure I know what your going to answer to this. However for newbies, Aren't you worried about cross contamination since your cooking your chicken over top of your beef?
Nope not at all... cross contamination would be a concern if it was raw, but seeing as how the beef has a higher finishing temperature than the chicken any pathogens will have been long killed on the beef.
You took the words right out of my mouth !
@@GunsNBBQ Tell that to the people who always tell me I'm wrong in the comments of any video whenever I cook chicken over beef or pork.
@@SDSBBQs 🤣 I have never understood why People don't realise that the chicken is only getting cooked to 165 maybe 175 and it's gonna be done in a few hours. Your pork or beef is usually going to 200ﾟ and taking at least double the time. I love having this argument people lol
I also cook this way because people who don't eat beef or pork wouldn't appreciate beef or pork dripping on chicken, and those who don't eat pork wouldn't appreciate pork dripping on beef either. So that's another reason why I order things they way I do.
Add to your videos subtitled in Spanish please, you will have more followers like me, thanks
I wish I could but TH-cam determines what languages are subtitled
Hello friend unmake food videos too!! I will be around. full support.
Thanks man for watching and I'll be checking out a few of your videos as well!
@@SDSBBQs thanks brother!!
@@SDSBBQs same to you. I wanna check out your videos for sure.