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Jalapeno Poppers questions

Started by PhilPA, May 27, 2016, 07:33:24 AM

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PhilPA

I plan to make these for the first time this weekend. Do I put them on to smoke on low heat or on the grill at high heat?  Also, won't the cheese leak out during cooking?  Thanks.
2009 Q200
2013 Performer with gas starter

TheDude

I go indirect high heat. Yes, some cheese is lost to the grill gods.
Still need a 22" yellow

Metal Mike

Depends .



(indirect ~300") What you have room for & how much /type of "filling" you want to use:



You really don't have to stuff them edge to edge, knowing the bacon will draw up nicely



practice makes perfect & you won't hear many complaints as your repeat attempts gain
...BOBBING FOR COALS IN MY KETTLE

Metal Mike

Bookmark this link: IMO should be a sticky @ top of "cooks & recipes")
weberkettleclub.com/forums/grilling-bbqing/'turd-wrapping/

Thanks @1buckie & Enjoy the process @PhilPA...
...BOBBING FOR COALS IN MY KETTLE

PhilPA

2009 Q200
2013 Performer with gas starter

Mac

Quote from: Metal Mike on May 27, 2016, 09:46:40 AM
Depends .




Daym, Mike.  That reminds me of a M.C Escher painting!  Way to maximize your grill real estate space. 
SJS, 14 WSM, 22 OKP

Metal Mike

an upside down18" (non-flip grate) on the 22 using 3 handles to support/stabilize & realized I had room for my DIY half grate...

I can't wait to repeat this...
...BOBBING FOR COALS IN MY KETTLE

MikeRocksTheRed

I always smoke mine....but that is mainly to give me something to munch on while having beers and waiting for a longer smoke to finish.  I usually smoke mine at 225-250 for 2 to sometimes 2.5 hours.  The bacon drips on whatever is cooking under them is money!
62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

Davescprktl

Quote from: MikeRocksTheRed on June 01, 2016, 03:20:14 PM
I always smoke mine....but that is mainly to give me something to munch on while having beers and waiting for a longer smoke to finish.  I usually smoke mine at 225-250 for 2 to sometimes 2.5 hours.  The bacon drips on whatever is cooking under them is money!

Ditto!
OKP Crimson, 22" H Code Brownie, SJS Lime, 22" CB Stacker, Red Q2200, Performer Deluxe CB slate blue

"If God didn't want us to eat animals, why did he make them out of meat?"  H. Simpson