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Author Topic: Hanging chicken tikka  (Read 654 times)

Mr.CPHo

  • WKC Performer
  • Posts: 2749
Hanging chicken tikka
« on: February 12, 2019, 07:40:24 PM »
Chicken thighs, skinned, deboned and cubed.  Marinated in lemon juice, garlic, ginger, garam masala, chili powder, paprika, salt, and ghee for 4 hours. 

Hung in the WSM over RO lump for about 25 minutes. 

Big thanks to Chiku18 for arranging for these custom hangers which replicate the gateway hangers but are 12Ē long.  I love them, opens up so many possibilities!

Thanks for looking.
« Last Edit: February 12, 2019, 08:08:29 PM by Mr.CPHo »

JEBIV

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  • Posts: 4617
Re: Hanging chicken tikka
« Reply #1 on: February 13, 2019, 02:43:04 AM »
Wow that looks delicious
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Firemunkee

  • WKC Ranger
  • Posts: 1642
Re: Hanging chicken tikka
« Reply #2 on: February 13, 2019, 04:25:48 AM »
Wow so much amazing going on here! I like how you modded the lower grate to give room to hang meat but leave a little space for some things

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Mike in Roseville

  • WKC Ranger
  • Posts: 1565
Re: Hanging chicken tikka
« Reply #3 on: February 13, 2019, 05:26:54 AM »
Whoa! Nice job Charlie...

Can you show us that lower grate setup? Did you run the WSM with the door off the whole time?
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Mr.CPHo

  • WKC Performer
  • Posts: 2749
Re: Hanging chicken tikka
« Reply #4 on: February 13, 2019, 05:43:22 AM »
The lower grate is simply one of these grates with the cast iron insert removed. 

I closed both the lid and door after hanging the skewers.  I monitored temps through the grommet and it ran at about 425F.  Next time Iíll use more fuel to gain higher temps, or drop the gateway hanger down to the lower level, or a combination of the two to get a nice char.  You can see here in the second pic I loweRed the skewers to the bottom rack for a few minutes to get a nice crispy texture on the outside.


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HoosierKettle

  • WKC Ambassador
  • Posts: 5412
Re: Hanging chicken tikka
« Reply #5 on: February 13, 2019, 05:55:00 AM »
Awesome picture and cook. Especially that last picture of the fire!!!!  I love fire lol.

I have trouble getting my wsm to get above 325. I guess I need to revisit higher temp cooking on my wsm.

The funny thing is when i first started using the wsm, I remember having trouble with run away temps.  Now I canít seem to get it hot anymore. Probably just not starting off with enough lit.


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JEBIV

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  • Posts: 4617
Re: Hanging chicken tikka
« Reply #6 on: February 13, 2019, 06:02:03 AM »
Awesome picture and cook. Especially that last picture of the fire!!!!  I love fire lol.

I have trouble getting my wsm to get above 325. I guess I need to revisit higher temp cooking on my wsm.

The funny thing is when i first started using the wsm, I remember having trouble with run away temps.  Now I canít seem to get it hot anymore. Probably just not starting off with enough lit.


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Try rubbing the WSM a little before startup, that usually heats things up for me
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HoosierKettle

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  • Posts: 5412
Re: Hanging chicken tikka
« Reply #7 on: February 13, 2019, 06:07:06 AM »

Awesome picture and cook. Especially that last picture of the fire!!!!  I love fire lol.

I have trouble getting my wsm to get above 325. I guess I need to revisit higher temp cooking on my wsm.

The funny thing is when i first started using the wsm, I remember having trouble with run away temps.  Now I canít seem to get it hot anymore. Probably just not starting off with enough lit.


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Try rubbing the WSM a little before startup, that usually heats things up for me

Iíll do that and talk dirty to it and report back. Should do the trick.


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Jules V.

  • WKC Ranger
  • Posts: 1319
Re: Hanging chicken tikka
« Reply #8 on: February 13, 2019, 08:22:39 AM »
Awesome picture and cook. Especially that last picture of the fire!!!!  I love fire lol.

I have trouble getting my wsm to get above 325. I guess I need to revisit higher temp cooking on my wsm.

The funny thing is when i first started using the wsm, I remember having trouble with run away temps.  Now I canít seem to get it hot anymore. Probably just not starting off with enough lit.


If you are cooking direct using a wsm or stacker, make sure to preheat your cooker to a much higher temperature than your actual target cooking temperature.  For instance if you want to cook at 400F, preheat to  at least 450F and wait for at least 10 minutes to allow the walls, lids, and grate(s) to heat up. The reason being is that the excess water/moisture on the meat will drip down on the lit coals and therefore drastically lowering the temperature especially on the first 15 minutes of the cook. After 20-30 minutes the water drippings will be replaced with mostly oily drippings which  then help fuel  your coals. At this point your coals will burn freely and the temperature will rise rapidly.

To remove excess water/moisture on the meat before cooking, air dry it for a minimum of 1 hour. Just place it in a large baking pan with a drying rack.

Firemunkee

  • WKC Ranger
  • Posts: 1642
Re: Hanging chicken tikka
« Reply #9 on: February 13, 2019, 02:10:08 PM »
The lower grate is simply one of these grates with the cast iron insert removed. 

I closed both the lid and door after hanging the skewers.  I monitored temps through the grommet and it ran at about 425F.  Next time Iíll use more fuel to gain higher temps, or drop the gateway hanger down to the lower level, or a combination of the two to get a nice char.  You can see here in the second pic I loweRed the skewers to the bottom rack for a few minutes to get a nice crispy texture on the outside.


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Thanks for sharing. Hanging the bread as well! So pro!

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Together we'll fight the long defeat.


Davescprktl

  • WKC Ranger
  • Posts: 1962
Re: Hanging chicken tikka
« Reply #10 on: February 13, 2019, 07:39:08 PM »
Looks amazing as always!  Looks delicious!
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Jon

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  • Posts: 1343
Re: Hanging chicken tikka
« Reply #11 on: February 13, 2019, 11:04:58 PM »
Awesome picture and cook. Especially that last picture of the fire!!!!  I love fire lol.

I have trouble getting my wsm to get above 325. I guess I need to revisit higher temp cooking on my wsm.

The funny thing is when i first started using the wsm, I remember having trouble with run away temps.  Now I canít seem to get it hot anymore. Probably just not starting off with enough lit.


If you are cooking direct using a wsm or stacker, make sure to preheat your cooker to a much higher temperature than your actual target cooking temperature.  For instance if you want to cook at 400F, preheat to  at least 450F and wait for at least 10 minutes to allow the walls, lids, and grate(s) to heat up. The reason being is that the excess water/moisture on the meat will drip down on the lit coals and therefore drastically lowering the temperature especially on the first 15 minutes of the cook. After 20-30 minutes the water drippings will be replaced with mostly oily drippings which  then help fuel  your coals. At this point your coals will burn freely and the temperature will rise rapidly.

To remove excess water/moisture on the meat before cooking, air dry it for a minimum of 1 hour. Just place it in a large baking pan with a drying rack.

That's an alternative version of the stall...instead of evaporative cooling of the meat. And it mostly works.

brewtownbeatdown

  • WKC Ranger
  • Posts: 1860
Re: Hanging chicken tikka
« Reply #12 on: February 14, 2019, 12:52:29 PM »
Looks freakiní delicious.  Think Iíll be putting my hanging meat rack to use copying your cook. 


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mojo2454

  • Smokey Joe
  • Posts: 81
Re: Hanging chicken tikka
« Reply #13 on: February 14, 2019, 02:53:54 PM »
Wow, amazing

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Travis

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  • Posts: 6532
Re: Hanging chicken tikka
« Reply #14 on: February 15, 2019, 05:50:19 AM »
That sounds awesome Charlie. Not familiar with many of the ingredients but looks great. Hanging sounds like it would be a fun way of cooking


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