Just a beautiful night

[HoosierKettle]

Inspired by addicted to smoke, I fired up the wsm. I gave up the quick easy cooks I had vowed to do through the week on a gasser. That only lasted a couple nights.

The smell of the smoke and the sizzle of the chicken grease on the coals. What more could you want on a Tuesday night.

I decided to try some carrots like ats did. How long on the carrots?

Have a good one fellas. I hope you are having a good night.

Also my wife kicked my diy rocking chair from an old fence out of the main area and into my bbq area. Oh well. I’ll use it.



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[addicted-to-smoke]

Oh.

Now I get it.

Listen, I didn’t time jack shit the other day. But I’m not picky about carrots. Soft or crunchy is fine with me.

Mine went on after the chicken, but also left after.

[HoosierKettle]

Cb door has 2 modes. Open for hot and fast.




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[HoosierKettle]

I’ve been nibbling on those carrots. Those are incredible!!




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[HoosierKettle]

.


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[addicted-to-smoke]

Nice! Did you do anything to the carrots? While mine were on the grate for awhile, I rubbed some butter on them, and then sprinkled with some kinda seasoning stuff.

[HoosierKettle]

Nice! Did you do anything to the carrots? While mine were on the grate for awhile, I rubbed some butter on them, and then sprinkled with some kinda seasoning stuff.

Just olive oil, kosher salt and course pepper.  I really liked them. I will do those again.


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[TheKevman]

That's a damn good-looking weeknight dinner!

[Travis]

Sounds like a good time was had. Have to try the carrots sometime. I’ve always just blanched them.


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[Mike Huff]

HK - how long on the wsm and what temp? roughly?

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[HoosierKettle]

HK - how long on the wsm and what temp? roughly?

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I usually look at the clock when I put the food on. Last night I forgot but my best guess is 1.5 hours at 325. My temp ranged from 300-350 during the cook so I am guessing an average of 325.

I cook chicken until the thighs probe at least 175.


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[HoosierKettle]

Sounds like a good time was had. Have to try the carrots sometime. I’ve always just blanched them.


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I’m going to experiment with different ways of grilling the carrots. I couldn’t believe how intense the sweet and salty flavor was along with some smoke.

My family didn’t share my enthusiasm but I bet they will like it with a sweet glaze maybe.


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[Mike Huff]

HK - how long on the wsm and what temp? roughly?

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I usually look at the clock when I put the food on. Last night I forgot but my best guess is 1.5 hours at 325. My temp ranged from 300-350 during the cook so I am guessing an average of 325.

I cook chicken until the thighs probe at least 175.


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Thanks HK. I gotta get a probe. I just read addicted's chicken quarter cook on the farm.  You guys have me motivated.


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[Mike Huff]

Sorry don't have an after photo. This was last summer though...(pre wsm) I wasn't happy with the results.  Too much wood/smoke really was over powering. Brined the breasts and placed them on cedar.  Not pictured was a big chunk of pecan I added. So I'm looking forward to doing what ya'll did...with the carrots..

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