Bring the smoke!
For quite a while I have been using the pre-seasoned wings at Costco on Traeger but this time tried the unseasoned version. Same wings but $2.49 vs $3.49 per lb. And you can dry them and use your own rub, I have often started with the pre-seasoned variety and they were kind of wet.
So this time I got the unseasoned version, used the Traeger ‘Everything’ rub as well as the ‘Garlic and Chile’ rub to season them after patting them dry.
Select your pellet of choice, last time I used Traeger cherry wood pellets this time, I have also have really liked using mesquite but so far Alder has been my favorite especially for whole chickens. But I can’t find Alder right now which is a shame!
This time I tried the premium blend and I thought it turned out good, but I still think Alder is my favorite. If I could only find it.
For my Traeger it has a smoke setting to get things started. Simply open the lid and turn it to smoke. It seemed to take a bit longer this time since I had just swept everything out (there was quite a bit of ash in the fire box). When it starts smoking you will know! Close up the lid and I let it heat up for 30 minutes, for me in the Summer that stabilizes at 180 F.
Add 10 lbs of Costco drumsticks and wings (for me it used all of my lower and top rack space). While a Traeger is an indirect heat cooking tool there are areas that are hotter than others. So there is going to be some moving things around for finishing and realizing some of the drumsticks are quite a bit thicker than wings. So cook those bigger pieces in the middle so you get them done, you can crisp them up nicely at then end at 325 as the others have finished and been moved to the cooler parts of the grill or to the warmer in a foil pan.
Smoke setting (180)
- 30 min preheat starting at 1230
- At 1 PM add chicken (temp for me reads 180F)
- 30 min (1-130 PM)
- Turn them
- 30 min more at the smoke setting (130-2 PM)
Change setting to 225 setting (cooked at 225) (2 PM)
- Turn the chicken at 2 after adjusting the setting to 225
- 30 min total time at 225
Change setting to 275 (230 PM)
- Turn chicken at 230 after adjusting the setting to 275 and you may need to move chicken that has cooked more quickly to cooler parts of the smoker (certainly when you step it up to 325 it will be needed). So it is time to look at how everything is coming along, smaller pieces probably need to be relocated especially if they were towards the right side of the smoker which is hotter for me
- 30 min at this setting but check how things are going 15 minutes in and turn and move as needed
Change setting to 325 (3 PM)
- At this point some of the chicken may be getting done or near to done. Don’t burn it. This is a good time to start moving some chicken around. If it needs a bit more you can put it on the top rack, the left most being the coolest where I started moving some of the smaller pieces that finished quickly and did not really need the 325 finishing point (or did not need much to finish them up).
- Over the next 30 minutes (for me from 3-330) at this 325 setting I start checking more often and turning. I let it go 15 minutes closed so it gets up to heat after the lid was open for a bit turning and moving the chicken. But you will have to gauge how long to go based on where your chicken is at any given point. Maybe you only leave it close up for 10 min and then start checking so you don’t burn it.
- 15 min (315 PM) check and turn or move (most should now be able to be place in a foil pan into the warmer and you can add chicken as it completes. I leave my warmer area fully closed for maximum warmth.
For me I was done at 330 and I was really pleased at how well the chicken turned out. Great texture and good smoke flavor.
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