The Texas BBQ Forum

Greetings! I have been away for a while, health is getting a little testy, I am just trying to keep plowing through!! After the February episode, I now have to have fairly complicated surgery in three weeks to remove a mass which will be cancerous if not dealt with within a year. Lets add that to my cardiac issues and all else ... which in my world means, "bring it on baby! I am up for a good fight!!!!" Anyway, let's talk great Q!!!

My father in law looves chicken wings! I am thinking of loading up a cooler with Bud Light, (his favorite), picking up fresh seasoned wings from Costco, throwing them in my Kamado Joe Classic using cherry and pecan wood for smoking, low and slow, maybe about 300 degrees for an hour or so, then crisp them up direct heat on the kettle and finish them with either buffalo sauce or Franks sweet and spicy sauce ! Smoking wood choices sound right or would either hickory or mesquite work better?

Your opinions are always greatly appreciated, and I KNOW I am in the right place for great advise!!! BTW, surgery is a week after fathers day, so I want to make sure he is happy with what I serve!!!

Thank you all, God bless and keep the great Q going!!

BD, best wishes for your full recovery and return to strong health. I’ll offer the only home remedy advice I know: Rub a little bourbon on it. Can’t hurt; might help.

On yer woods fer chicken, my advice would be hickory and cherry, two great woods that contribute to a strong beautiful mahogany color to chicken, while pecan runs to yellow golden (to this day, I don’t know why, it just is what it is, like the mystery of where the left sock disappears to after it goes into the dryer).

Hickory also adds a sharper, brighter smoke taste on my birds versus just very mellow and subtle for pecan, which is why I save my pecan fer brisket.

Just my 2 cents worth; best of luck to you and get well fast.

Good Luck with the Fight, B.D. - - - positive thinking is half the battle - - - as far as wings go I soak over night in Allegro Nashville Chicken Marinade, then dust with Suckle Busters Hootchie Mama and as they are finishing up I lather with SBs Chipotle Sauce. Occasionally I will throw a handfull of Mesquite chips on the hot Kingsford at the beginning to add flavor but Hickory would work well also "IMHO".

Hey Bogie - best of luck on your medical stuff. Sounds like not much fun coming up.

I’ll second the hickory / cherry woods Boots recommended.

Also, OUP gave some great seasoning advice.


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Let us hear from you BD

Thank you all, we'll keep you posted.

Keeping you in my thoughts BD!

As promised here is a health update ... cardiologist and pulmonologist cleared me for surgery. Surgeon had high concerns that the longer I was under anesthesia the higher the probability of a heart attack, which I know I would not survive. So I decided , (and my beautiful wife agreed), that the risk outweigh the benefits. Non cancerous so far, I told the surgeon that when it turns cancerous I have a tough decision to make ... don't mean to bum anyone out, so let's move on to Q stuff!!!

Got talked into trying some Big Green Egg lump! Got the small bag ... disappointment!! No better the Cowboy lump or BB trash!!! Very small pieces and lots of dust. It basically sucked. The best I have tried is Gordon Food Service, (RO Packed), all else in Tampa has been less than desirable. Recommendations?
Thanks! Hit them straight!!!

PXS I plan on being here a long time

Thanks for the update. Hang in there, glad you plan on being here for a while.


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