Getting the Smoker Ready for the Season and New Products

Before you smoke your first brisket of the season, you've got to get your smoker ready. On this episode of Meat & Greet, Myke Stittsworth walks through the start-of-season checklist for your smoker — cleaning, seasoning, testing seals, and making sure everything's running right.

Myke also previews new products hitting the case at Stittsworth Meats. New season, new flavors — and some things you won't find anywhere else in the northwoods.

Smoker Season Prep

• Cleaning your smoker after winter storage
• Checking seals, grates, and temperature accuracy
• Seasoning run: burn it in before your first cook
• New products at Stittsworth Meats for the season

About Meat & Greet

Myke Stittsworth joins KBUN Sports Radio's High Noon every week from Stittsworth Meats in Bemidji, MN.

🎧 Listen to this episode on KBUN | Browse all Meat & Greet episodes

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🍖 Recipe: Beginner's Stittsworth Smoked Chicken Wings

Build confidence in your smoking technique with forgiving chicken wings coated in a simple dry rub and smoked low and slow until fall-off-the-bone tender.

Ingredients

• 4 lbs Stittsworth Chicken Wings (drummettes and flats separated)
• 3 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon sea salt
• 1 teaspoon cayenne pepper (optional)
• 2 tablespoons olive oil
• Wood chips (hickory or oak) for smoking
• BBQ sauce for finishing (optional)

Instructions

1. Soak wood chips in water for at least 30 minutes before smoking.
2. Combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne to create dry rub.
3. Toss Stittsworth Chicken Wings with olive oil, then coat thoroughly with dry rub.
4. Set up smoker for indirect heat and preheat to 225°F.
5. Add soaked wood chips and let smoke establish (about 5 minutes).
6. Place wings on grates, skin-side up, with plenty of space between pieces.
7. Smoke for 1.5--2 hours until internal temp reaches 165°F.
8. If desired, brush with BBQ sauce during the last 15 minutes of smoking.
9. Let wings rest for 5 minutes before serving.

Pro Tip: Stittsworth chicken wings are ideal for learning to smoke because they're forgiving and cook relatively quickly. Don't flip them constantly -- let them sit undisturbed for the first hour to develop a nice bark.