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Author Topic: Continuing my obsession  (Read 24028 times)

HoosierKettle

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Re: Continuing my obsession
« Reply #120 on: October 29, 2019, 03:25:31 PM »
I actually needed more air flow to raise the temp. I installed the stock door.




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HoosierKettle

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Re: Continuing my obsession
« Reply #121 on: October 29, 2019, 03:33:24 PM »
1:45. They are probing close to done. 2 hours on this method. You could set a watch to it.




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JEBIV

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Re: Continuing my obsession
« Reply #122 on: October 30, 2019, 02:17:10 AM »
@HoosierKettle that looks awesome, I think I got a wiff of that pecan
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

HoosierKettle

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Re: Continuing my obsession
« Reply #123 on: October 30, 2019, 06:48:57 AM »

@HoosierKettle that looks awesome, I think I got a wiff of that pecan

Thanks. I donít like the white light these new flood light bulbs cast. I think the food looks more picture worthy using the warmer colored leds. I want to switch them out but itís hard to justify for better food pictures lol.

The pecan smelled and tasted great. Very subtle.


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JEBIV

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Re: Continuing my obsession
« Reply #124 on: October 30, 2019, 07:03:14 AM »

@HoosierKettle that looks awesome, I think I got a wiff of that pecan

Thanks. I donít like the white light these new flood light bulbs cast. I think the food looks more picture worthy using the warmer colored leds. I want to switch them out but itís hard to justify for better food pictures lol.

The pecan smelled and tasted great. Very subtle.


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I know, I have the same type bulbs and the food pics never looks as good as in person
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

kettlebb

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Re: Continuing my obsession
« Reply #125 on: October 30, 2019, 07:41:21 AM »
Pecan is my second favorite smoke wood just under peach. I donít use anything else but those two.


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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

Walchit

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Re: Continuing my obsession
« Reply #126 on: October 30, 2019, 07:31:47 PM »
Nice thread! I need to do some no pan wings

HoosierKettle

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Re: Continuing my obsession
« Reply #127 on: December 19, 2019, 02:05:24 PM »
Getting fired up for another big block live cook



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HoosierKettle

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Re: Continuing my obsession
« Reply #128 on: December 19, 2019, 02:27:51 PM »
Thursday wing ding



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HoosierKettle

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Re: Continuing my obsession
« Reply #129 on: December 19, 2019, 03:34:55 PM »
One hour.  Flipped and rotated the grate twice since starting. A constant 275ish of direct heat.




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HoosierKettle

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Continuing my obsession
« Reply #130 on: December 19, 2019, 04:06:24 PM »
Done. About an hour and a half. Half homemade bbq and half buffalo.

The cool thing about this method is the skin still gets crisp from cooking direct but the meat is fall off the bone tender from cooking low.



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« Last Edit: December 19, 2019, 04:40:15 PM by HoosierKettle »

JEBIV

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Re: Continuing my obsession
« Reply #131 on: December 20, 2019, 02:50:50 AM »
Damn @HoosierKettle those look grate
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

WNC

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Re: Continuing my obsession
« Reply #132 on: December 22, 2019, 04:47:28 AM »
Did some ribs yesterday, they came out great!
Just the right amount of bite and tenderness for me
These took about three and a half hours, no wrap, at about 300 degrees



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HoosierKettle

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Re: Continuing my obsession
« Reply #133 on: January 29, 2020, 03:07:10 PM »

Did some ribs yesterday, they came out great!
Just the right amount of bite and tenderness for me
These took about three and a half hours, no wrap, at about 300 degrees



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I missed this. Looks awesome!


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HoosierKettle

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Re: Continuing my obsession
« Reply #134 on: January 29, 2020, 03:10:21 PM »
I did some chicken thighs marinated in yoshidas and dusted with a little homemade jalapeŮo powder. Served with some roasted veggies seasoned with olive oil garlic salt a little Tonyís and some sesame oil at the end. Every time I make chicken thighs I wonder why I donít make them more often.

The wsm no water pan is an excellent method for these.



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