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Author Topic: Continuing my obsession  (Read 32179 times)

qrczak1

  • WKC Ranger
  • Posts: 649
Re: Continuing my obsession
« Reply #60 on: May 20, 2018, 07:47:05 PM »
280-320f measured on the grate with maverick

qrczak1

  • WKC Ranger
  • Posts: 649
Re: Continuing my obsession
« Reply #61 on: May 20, 2018, 07:57:28 PM »
BTW - by doing a chicken I'm adding always a chunk of pear wood (not large as chicken is taking up the smoke flavour very quickly). Pear wood is not only adding a great taste but gives also a nice colour to the grilled chicken.

julweidn

  • Smokey Joe
  • Posts: 83
Re: Continuing my obsession
« Reply #62 on: May 24, 2018, 01:55:26 PM »
Anyone tried a pork tenderloin with this method? May give it a go tomorrow


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Dc_smoke309

  • WKC Ranger
  • Posts: 1042
Re: Continuing my obsession
« Reply #63 on: May 24, 2018, 03:02:17 PM »
Looks awesome . With good wings the extra hour or so is worth the wait !


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HoosierKettle

  • WKC Ambassador
  • Posts: 7354
Re: Continuing my obsession
« Reply #64 on: May 24, 2018, 03:13:45 PM »

Anyone tried a pork tenderloin with this method? May give it a go tomorrow


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I haven’t but if it’s on the top rack you won’t have any problem. Nothing burns up there unless you leave it for a long time. I usually flip what I’m cooking every hour or at least check it. Check it sooner until your comfortable with the method.


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CarrieAnn

  • WKC Brave
  • Posts: 181
Re: Continuing my obsession
« Reply #65 on: May 24, 2018, 07:55:27 PM »
Interested in hearing about the tenderloin. I’ve only ever done them hot and fast. I’m staying tuned!!


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qrczak1

  • WKC Ranger
  • Posts: 649
Re: Continuing my obsession
« Reply #66 on: May 24, 2018, 10:08:13 PM »
Yep, I'm also interested. Let us know how it turned out.

julweidn

  • Smokey Joe
  • Posts: 83
Re: Continuing my obsession
« Reply #67 on: May 25, 2018, 11:53:26 AM »
Gave it a go. Turned out really good even though it got pulled off around 160 (my goal was 140)

I figured it would take 2ish hours, so i didnt check it until 1 hour and 15 minutes in and it was already at 160 internal. I was cooking around 250-275. Next time i will definitely put temp probe in at the beginning of the cook. Other than it being more done than I wanted it was delicious and will try again.

Used plowboys rub, brown sugar, and honey. Smoked with cherry wood chunks.


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qrczak1

  • WKC Ranger
  • Posts: 649
Re: Continuing my obsession
« Reply #68 on: May 25, 2018, 08:42:10 PM »
It looks awesome [emoji3] I will give it a try soon. Thnx for sharing[emoji106]

HoosierKettle

  • WKC Ambassador
  • Posts: 7354
Re: Continuing my obsession
« Reply #69 on: June 01, 2018, 02:47:04 PM »
After getting rid of the unnecessary parts of the wsm, I put a couple racks on with kosher salt coarse pepper and a rub over weber coal and a large chunk of local cherry. The wsm is humming along.

I’ve been thinking about selling the wsm and performer and buying a pit barrel cooker. The more I look into those the more I like them. I can’t do it though. I’ll have to add it to the mix if I decide to get one.

I’ll update this later. Hopefully with good looking ribbage.




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HoosierKettle

  • WKC Ambassador
  • Posts: 7354
Re: Continuing my obsession
« Reply #70 on: June 01, 2018, 04:35:36 PM »
2 hours in. Applied red and yellow sauces and flipped.




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HoosierKettle

  • WKC Ambassador
  • Posts: 7354
Continuing my obsession
« Reply #71 on: June 01, 2018, 05:45:52 PM »
They were very good. In the picture it looks like they got a little too dark. That’s because they did [emoji3]

My temp creeped up to 350 the majority of the cook.  Also I sauced them and put them face down. I normally don’t do that.

Regardless, I was the only one that noticed these subtleties and everyone enjoyed them.




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Shanks Kop

  • WKC Brave
  • Posts: 166
Re: Continuing my obsession
« Reply #72 on: June 03, 2018, 03:17:30 AM »
Good day all. This has got my interest piqued, especially since I had thoughts yesterday of how long the WSM has been in hibernation.

I'm normally a fuse/snake kinda guy when it comes to the WSM.

What's the coal set up for these heavenly wings/Chicken pieces?
« Last Edit: June 03, 2018, 05:18:41 AM by Shanks Kop »

HoosierKettle

  • WKC Ambassador
  • Posts: 7354
Continuing my obsession
« Reply #73 on: June 03, 2018, 05:12:48 AM »
Good day all, this has got my interest piqued, especially since I had thoughts yesdtersya of how long the WSM has been in hibernation.

I'm normally a fuse/snake kinda guy when it comes to the WSM.

What's the coal set up for these heavenly wings/Chicken pieces?

I just fill the charcoal ring about halfway and dump a half of chimney of lit charcoal on top of that. Then wood chunk if desired.

Actually, chicken pieces, I’m starting out with a full lit chimney dumped over some unlit.




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Shanks Kop

  • WKC Brave
  • Posts: 166
Re: Continuing my obsession
« Reply #74 on: June 06, 2018, 12:53:31 PM »
Good day all, this has got my interest piqued, especially since I had thoughts yesdtersya of how long the WSM has been in hibernation.

I'm normally a fuse/snake kinda guy when it comes to the WSM.

What's the coal set up for these heavenly wings/Chicken pieces?

I just fill the charcoal ring about halfway and dump a half of chimney of lit charcoal on top of that. Then wood chunk if desired.

Actually, chicken pieces, I’m starting out with a full lit chimney dumped over some unlit.




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Thanks [emoji106],  I think a lamb shoulder (I see you guys shuddering over that side, but you're missing out [emoji1] ),  is next on my list