[youtube https://www.youtube.com/watch?v=iKUM-m7ZkzM&w=580&h=385]

http://miltsgourmetbbqpellets.com

VIDEO TRANSCRIPT

First things first. Set yourself up to be comfortable. Some folks like a beverage to stay hydrated while they sweat through the barbecue. My poison is vodka tonic, iced with a squeeze of lime.

Today we’re going to smoke chicken wings with Milt’s Gourmet SuperApple. Our SuperApple BBQ Pellets are made with pure 100% Apple wood blended with Apple Pomace, which is what is left over after squeezing apples for juice. We are the only company in the world that produces BBQ Pellets made with pure fruitwood and pure fruit blended together for a smoking wood that is out of this world in flavor.

Your grill should be at least somewhat clean before you use it, so old food flavors and odors don’t linger. Also the burner orifices (holes) should be clean — like you can see through them & know they aren’t blocked with ash or food drippings.

There are several different ways to ‘load’ your gas grill for great smoking results. For two of these I use ceramic briquettes to ‘shim’ up through the one burner that will be used for heat. The shims result in the pellet pan or box being raised above the burner openings, so as to be close to the heat source yet not block the burner holes. Remember, all other burners remain off and will be used for placement of the food. Next see what both burners look like.

We can use either a smoke box placed on top of the shims securely.

Or a flat sturdy pan placed securely atop the shims.

I moisten the pellets in both cases, but don’t leave standing water in the box or pan.

Another method uses ceramic briquettes that are on top of the burner grill cover, and ‘seeds’ between them with sprinkled pellets. This is done above the lit burner (the HOT burner). See the photo below.

I always place a pan of water in the grill to help maintain a moist atmosphere — to avoid drying out the meat while it cooks.

Next I place the food on the far opposite end of the grill from the lit (HOT) burner.

In this next picture you can see the pellets have started to smoke nicely. I had started out with the one burner turned up to high.

When the smoke continues for a couple of minutes I turn down the burner to medium, and if it continues smoking then I turn it to low for the rest of the smoking session.

Notice that I’ve covered the vented areas with aluminum foil to keep the smoke inside the chamber.

This is about where I should show you a remote meat thermometer.

Use one to avoid opening the grill until the receiver beeps that the meat has reached your target temperature, which depends on how well-done or rare you like your meat. In the case of chicken I recommend for flavor and safety that you take it up to 180F in the thickest piece.

Just relax, sip your drink, listen to some groovy music, and wait for the absolutely delicious meal to complete cooking and smoking.

For more information on Milt’s Gourmet BBQ Pellets, the only smoking pellets in the world that are 100% pure fruit wood blended and dried with pure fruit, visit us at:

http://miltsgourmetbbqpellets.com/products-page/original-gourmet/gourmet-bbq-pellet/

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