Here it is...

    So here it is the first post in my new Barbecue Blog, 'Where There's Smoke, There's Flavor'.  I am doing this for nothing more than to document my adventures in Barbecue/Smoking.  I will be sharing pictures, recipes that I find, and some that I've come up with myself. My goal is to share the knowledge I gain along the way with people new to smoking, or maybe teach an old dog a new trick. I myself as of this entry have only smoked  once.

    Mesquite-Smoked Chicken Wings. It is my personal goal to master the smoked chicken wing.  When I was living down south, I could not get enough of them.This was my first attempt.   I wish that I would have made a rub for these, but I was in too much of a hurry.  I used McCormick's Grill Mates Barbecue Seasoning.  Let them sit in a plastic bag for 2 hours.  I ran the heat in the smoke box @ 320° F for 30 minutes in each side.  For the last 10 minutes I moved them closer to the fire box to hit them with some direct heat to help crisp the skin.  I wasn't to thrilled with them the night I made them, but I had also just finished dinner about a hour before I started them.  I reheated them in the gas broiler the next day and damn they were good.  So the take-away from my first smoking... 40 minutes each side, last 20 with direct heat to crisp.  I might increase the heat to 350°, and most importantly... make a damned rub.