"Nonnymus" > wrote in message
...

>
> The results were absolutely excellent, and as if I'd been cooking them
> this way all my life. The only thing I will be experimenting and possibly
> changing is the outside of the wings. They were so moist that they
> literally were dripping. The outside was tan from the smoke, but I think
> it'd be a tad prettier if I'd finish them off on the grill for about 10
> minutes on a high direct heat to dry the skin a tad and give it more of a
> scrunch when you bite in.

> I did it with the damper almost closed off and with the used marinade in
> the water pan.

You might want to try leaving the the damper at least half open. This will
allow a lot of the moisture to escape the smoker. You'll end up with a much
better tasting and looking (smoked rather than steamed) product.

You may also find that keeping the Bradley damped down will cause the
"pucks" to swell up from the moisture and jam your feeder.

Good luck... sounds like you're having fun with it!

-P