Firehouse Hot Collection – Part 1

Firehouse Hot Smoked Chicken Wings

These wings combine hardwood smoke with the bold kick of Smith & Son’s Firehouse Hot BBQ Sauce. The result is crispy skin, juicy meat, and just the right amount of heat.

Prep Time	15 minutes
Cook Time	1½–2 hours
Rest Time	10 minutes
Servings	4–6
Smoker Temperature	275°F
Target Temperature	175°F

Recommended Wood: Apple, Cherry, or Pecan

Ingredients

• 3 pounds chicken wings
• 3 tablespoons favorite poultry seasoning
• ¾ cup Smith & Son’s Firehouse Hot BBQ Sauce

Directions

Preheat the smoker to 275°F. Season the wings evenly and arrange them in a single layer. Smoke until they reach 165°F, then brush with Firehouse Hot BBQ Sauce during the final 20–30 minutes. Continue cooking until the wings reach 175°F and the sauce sets into a glossy glaze. Rest 10 minutes before serving.

Perfect Pairings

Celery sticks, ranch or blue cheese dressing, coleslaw, fries.

Leftover Ideas

Wing tacos, wraps, chopped over salads.

1SG Gary’s Pitmaster Tip

Finish the wings with sauce only during the last part of the cook so the sugars caramelize instead of burning.

Firehouse Hot Pulled Pork Sandwiches

Slow-smoked pork shoulder paired with Smith & Son’s Firehouse Hot BBQ Sauce creates a sandwich with deep smoke flavor and a satisfying kick.

Prep Time	20 minutes
Cook Time	10–14 hours
Rest Time	1 hour
Servings	10–12
Smoker Temperature	225°F
Target Temperature	200–205°F

Recommended Wood: Hickory, Apple, or Cherry

Ingredients

• 1 bone-in pork shoulder (8–10 pounds)
• ½ cup favorite pork seasoning
• 1 cup Smith & Son’s Firehouse Hot BBQ Sauce
• Brioche buns

Directions

Smoke the seasoned pork shoulder at 225°F until it reaches about 165°F. Wrap and continue cooking until probe tender at 200–205°F. Rest for one hour, shred the pork, and lightly toss with Firehouse Hot BBQ Sauce. Serve on toasted brioche buns with additional sauce on the side.

Perfect Pairings

Creamy coleslaw, baked beans, potato salad, pickle chips.

Leftover Ideas

Nachos, sliders, quesadillas, stuffed baked potatoes.

1SG Gary’s Pitmaster Tip

Add the sauce gradually. You can always add more heat, but you can’t take it away.