Smoke roasted wings on the Kamodo.
Marinated in Hoover Sauce ( garlicky teriyaki ) for 6 hours, then drained & oiled.
Sprinkled with my homemade rub.
Set up Kamodo for smoking , charcoal & an oak chunk, with heat deflector in place & heated up to 350F & the wings went on. Cooked till skin was getting seared & yum!
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