Chuckie on the C code WSM

[inkaddictedchef1]

Today I ran the C code #lWSM traditionally,  with a twist/challenge, I used the leftover weber briquettes from my first two cooks, 3 new chunks of cherry and 30 new briquettes I ran nine and a half hours on a 3.75 pound #chuckie at 210° to 235°. First time using a probe with the WSM and truly using vent control to lock to a temp and run a longer cook... simple salt, pepper and chipotle powder rub, probe was set at 155 at which point I'll filled the drip tray with shrooms, onions, yellow potato and garlic. When the chuck hit 180 I droped it onto the veg and add a couple of Deschutes Porters to the braise and let it ride covered.


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[Mike in Roseville]

Absolutely nailed it! Great job Matt!


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[addicted-to-smoke]

Been following your C-code Adventures here, 'chef.

I really like the simple creativity here, of using the secondary grate as a drip pan holder (why the eff have I never thought of that ... ?) and then, "PSB-like," adding the smoked beef to the veggies. Sly!

I have a question or 2 about the setup. No water pan, correct? Also, what's the coffee can-like thing for, down there?

[inkaddictedchef1]

Yes, water pan. The coffee can is open on both sides, the hole was filled with the coals out of the chimney and then removed, minion method.

Sent from my SM-G955U using Weber Kettle Club mobile app

[Firemunkee]

Very cool! Is that a wooden handle I spy on the chimney?

[inkaddictedchef1]

Very cool! Is that a wooden handle I spy on the chimney?

Yes... off a kettle that got one of Brian's handles.

Sent from my SM-G955U using Weber Kettle Club mobile app