Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: HoosierKettle on March 15, 2018, 02:52:31 PM
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I’ve been a little obsessive lately cooking everything in the wsm without the water pan. I selected these racks knowing they would fit. I’m trying to recreate the hanging effect. I just got them started a half hour ago so we will see how it goes. I don’t plan on wrapping these. But not sure yet. I’ll follow up during the cook.
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I will flip them over and do a 180 at the hour mark.
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I like it
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Lookin good
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2 hours at a steady 300 and they are getting some decent color. I’d say I might have something edible by 9
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My standard issue homemade red and yellow glaze
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.
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They were great.
Really I’m just glad it was a nice weather night for a change.
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That is beyond awesome!
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I love the use of the rack. They look excellent!
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Looks awesome
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My my those look delicious!!
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Thanks guys. These took approximately 3 hours at around 300. It surprised me they took that long.
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With or without water pan? I want to give it a try tomorrow.
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Shit, overseen the first line - without. I got my answer...
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Looks great man. I need to try the no water pan thing
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Hey Sean. I was wondering what kind of cleanup is there if you’re not using the pan?
Or, how much cleanup is there, rather.
Using my wsm only a few times so far I know that pan catches a shit ton of crap. Do the coals help with the drippings or what?
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Hey Sean. I was wondering what kind of cleanup is there if you’re not using the pan?
Or, how much cleanup is there, rather.
Using my wsm only a few times so far I know that pan catches a shit ton of crap. Do the coals help with the drippings or what?
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I’ll let you know. I’ve used it 3 times this week and haven’t cleaned the ash out. I just stirred the old ones around and added a half chimney each time. The ash is just now filling the bowl and getting close to the charcoal grate. I will empty the bowl when I get home tonight. I assume there will be a decent amount of grease in the ashes but I don’t think it will be bad to clean. The ashes kind of serve as kitty litter. Anything that sticks to the bowl I scrape out with a plastic putty knife.
I could almost see using the wsm as a daily driver. It’s actually pretty efficient once your using daily. I started off with more coal the first cook but I’ve been able to coast on just a half chimney the next two cooks and all three were between 2-3 hours. Not bad really. Of course that’s using weber coal and I swear you get great mileage out of that stuff.
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Any unlit charcoal in the wsm or just half a chimney lit?
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Any unlit charcoal in the wsm or just half a chimney lit?
Plenty of unlit. The first cook I loaded with a chimney of unlit and added approximately a half chimney of lit. The next two cooks I had plenty of leftover coal and just added about a half chimney of lit to the used.
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Oki doki, thnx. I'll try it tomorrow
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Still me, one more q - do you add any wood for the smoke flavour or not?
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Still me, one more q - do you add any wood for the smoke flavour or not?
I go both ways [emoji12]
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@Travis re: clean up
I just emptied the bowl today and was surprised that it was basically the same as usual. I cooked 24 whole chicken wings, 1 whole chicken, and 2 slabs of ribs on 3 separate cooks and I really didn't notice any appreciable grease in the bowl at all. Seems hard to believe but maybe cooking at around 300 was burning most of the grease off.
As long as I can fit what I want to cook on the top cooking grate, I don't plan on ever using the water pan on cooks that are 2-5 hours. I like the flavor and it makes me want to use the wsm more often. Not much more trouble if any than using a kettle and you can go 3-4 cooks without messing with ash or clean up. I still had quite a bit of roof under the charcoal grate. I had to clean up today so I could get the wsm under cover.
Im trying it out as my daily driver just for fun. chicken wings were such a breeze. All the flavor of cooking direct, but with being as care free as cooking indirect on a kettle.
With things like ribs, I did spritz them occasionally which I think is more important using this method as opposed to a water pan. I probably spritzed them twice in 3 hours.
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Still me, one more q - do you add any wood for the smoke flavour or not?
I go both ways [emoji12]
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I gave it a try today. I have to admit, it turned out perfect and really tasty! And it's true that the taste is quite different from 321 or other methods containing foiling but to be honest, it was the best ribs I ever made. Thnx for advice @HoosierKettle
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Excellent!! Wait til you try chicken!
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Excellent!! Wait til you try chicken!
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How do you do that?
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basically any way that you like chicken. Just cook it on the top rack with no water pan. I usually cook around the 300f mark. with or without wood is still great. In this thread I cooked whole chicken wings and I also did a spatchcocked chicken that was destined for soup but would have been incredible by itself.
http://weberkettleclub.com/forums/grilling-bbqing/forget-vortex-wings/
Chicken really benefits from a unique flavor with the drippings steaming off the coals. It's a completely different flavor. some might not like it but I love it and if you liked the ribs you will definitely like the chicken.
smoke wood is optional. they pick up great flavor either way.
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Ok, I will try it next time.
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What’s the red and yellow sauces you use/make?
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What’s the red and yellow sauces you use/make?
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The yellow is a honey mustard jalapeño sauce. The red is a tangy bbq sauce. Just ketchup brown sugar cider vinegar mustard and some various spices.
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I was going to run a dry pan and use both levels tonight but I couldn’t help it. I had to go no pan again. It’s just so good. No smoke wood. Flavor over coals is enough. This is live action so I’ll post an update.
The more I use the wsm, the more I like it. I thought about selling it a couple months after I bought it but I’m glad I didn’t. It’s a very versatile cooker. I would really like the mini and the 22.
It’s my second favorite cooker closely behind the 26 now.
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One hour and I flipped them. All vents open and no peeking. They will probably go another half hour to an hour.
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Pictures didn’t turn out great but the chicken did. Cooking at 300, the chicken stalled at 156. I finished in the oven. I didn’t anticipate that so total cook time was 2.5 hours. Kind of a drag but chicken turned out perfect.
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Looks grate!
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Looks delicious!
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Thanks fellas. I would have liked to be cooking more in the 325+ range. Chicken takes quite awhile in the 300 range evidently. Either that or allow more time. It really tasted great though. Next time I will probably throw a small chunk of smoke wood in as well. They were extremely juicy and the oven finish crisped the skin up.
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@HoosierKettle, BTW, 300 measured with lid thermo or a probe on the grate?
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@HoosierKettle, BTW, 300 measured with lid thermo or a probe on the grate?
I use the removable lid thermo from my gen 2 performer inserted through the lid vent on the wsm. Ive tested it and it’s reliable and accurate. Unlike the weber thermo I permanently installed in the lid.
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Ok, thnx for feedback [emoji106]
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I’m using the mini with no pan today. I cut the back out and separated into whole chicken halves. I haven’t done that before that I can remember.
The mini is a precision cooker. I cracked the lid to quickly boost temp to 350 then put the lid on tight with top vent open and bottom at half. It settled at 325 steady.
The mini is fantastic because you can make fast temperature adjustments and it’s small and more handy than the 18. I love this little guy.
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Wow!! This was good. It didn’t last long. My son and I destroyed it.
This time around I kept the temp between 325-350 and it was done in 1.25 hours. I think it was my best work yet. I liked it better than the roti chickens I have done.
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Great thread; thanks @HoosierKettle! I know this started off as being about your not using the water pan these days. What are your thoughts (or anyone else’s) about a general rule as to when to use/not use a water pan? What’s the purpose? How can it help or hinder a cook? When I first started smoking on a WSM, I just assumed the WP was to add moisture, then I started reading it was more about regulating temp since H2O boils at 212. Then I started reading about guys like you that rarely use the pan. Just looking for some direction here. Thanks.
I’m certain this topic probably has its own thread (or ten); can someone point me to it?
-Jed
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Great thread; thanks @HoosierKettle! I know this started off as being about your not using the water pan these days. What are your thoughts (or anyone else’s) about a general rule as to when to use/not use a water pan? What’s the purpose? How can it help or hinder a cook? When I first started smoking on a WSM, I just assumed the WP was to add moisture, then I started reading it was more about regulating temp since H2O boils at 212. Then I started reading about guys like you that rarely use the pan. Just looking for some direction here. Thanks.
I’m certain this topic probably has its own thread (or ten); can someone point me to it?
-Jed
I utilize the wsm or my mini in all different configurations depending on what I’m doing.
The pan must be used if using upper and lower grates. The lower grate is too close to the fire.
I will also use a pan with water whenever I cook brisket or beef ribs. I think it helps keep my temp down and I like that it adds some moisture to the cooking environment.
I will run an empty pan when running two levels of chicken or pork and I want my temps in the 300+ range.
I will run no pan for chicken or pork on the top grate only. I love the flavor and texture of cooking direct.
Hope that helps and hopefully others will chime in.
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Big help, thanks! BTW- ditto on your mini WSM comments. Ever since I built mine I can’t seem to justify firing up my 22” barrel smoker. It’s just too damn convenient to use the little guy.
-Jed
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@HoosierKettle
Hola
What is the "Yellow" glaze
Can your share the ingredients?
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@HoosierKettle
Hola
What is the "Yellow" glaze
Can your share the ingredients?
Sure. It’s yellow mustard, honey, jarred jalapenos blended, and some of the juice from the jar. I heat it up in a saucepan.
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Thank you @HoosierKettle
Does the brand of Honey matter? What do you recommend?
I have "real honey" (bee's) at my house... would this work?
Sorry for all the questions
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Thank you @HoosierKettle
Does the brand of Honey matter? What do you recommend?
I have "real honey" (bee's) at my house... would this work?
Sorry for all the questions
Yes. Whatever honey you like will work great. I just guess the quantity of each ingredient but probably close to equal parts mustard and honey with a tablespoon of juice and however many jalapeños you like.
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Just make it to your taste and it’s great on ribs and chicken for a change of pace.
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@hoosierkettle Once again done the ribs acc. to your advice. They turned out simply perfect!
Following your another hint, I'm going to make the wings tmrw and have a q - how long does it take at normal weather conditions and approx. 300f?
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@hoosierkettle Once again done the ribs acc. to your advice. They turned out simply perfect!
Following your another hint, I'm going to make the wings tmrw and have a q - how long does it take at normal weather conditions and approx. 300f?
Those ribs made my mouth water! Nice work!
My best guess on the wings would be 1.5-2 hours. Take a chefs snack when they look close to judge when to pull them. Good luck. You will love them.
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Thnx a lot and cheers[emoji106]
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You have 53 comments so you r doing something right. Awesome
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Definitely[emoji112] [emoji112]
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@hoosierkettle. The wings turned out perfect!!! It took, as adviced by you, almost 2h but the result was simply f****g delicious[emoji3] Vortex or poortex wings are really not that tasty.
I marinated the wings in prepared mosterd, garlic powder, onion powder, salt, pepper and marjoram (yeah, there where I come from chicken is always done with marjoram[emoji3] ). No sauce was needed at the end. They were simply great[emoji106]
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And the last pic[emoji1]
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Fantastic! They really have a completely different flavor from ring of wings. The only draw back is they take an extra hour. The texture and flavor are like no other.
I need to try that marinade. It sounds awesome.
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[emoji106][emoji106][emoji106]
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What temp did you cook the wings at?
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280-320f measured on the grate with maverick
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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.
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Anyone tried a pork tenderloin with this method? May give it a go tomorrow
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Looks awesome . With good wings the extra hour or so is worth the wait !
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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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Interested in hearing about the tenderloin. I’ve only ever done them hot and fast. I’m staying tuned!!
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Yep, I'm also interested. Let us know how it turned out.
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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. (https://uploads.tapatalk-cdn.com/20180525/b83297a248c4918bf257a7a809f784b3.jpg)(https://uploads.tapatalk-cdn.com/20180525/1be6f0bb0f6a033e41a946be87cdfb86.jpg)
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It looks awesome [emoji3] I will give it a try soon. Thnx for sharing[emoji106]
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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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2 hours in. Applied red and yellow sauces and flipped.
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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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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?
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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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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
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58 wings. Later, half were sauced with sriracha honey and half franks and butter. The family says this is their absolute favorite way that I make wings. The cooking method not the sauces.
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I too have been rolling with no water pan for quite some time. I really like it.
Did lollipop legs tonight on the 18WSM.
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Those look great mike! I’ve made them once. They take some time.
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Even though i always had a weber kettle for more than 25 years, it ttook me a very long time to warm up to it because of the close proximity of the charcoal and cooking grate. I came from a grilling background in which the cooking grate that was usually between 10"-30" above the heat source utilizing a combination of coal and wood. Only got hooked to the kettle 2 years ago after i started using a stacker to raise the cooking grate. A majority of my cooks are direct over coals as you've been doing. The flavor profile is distinctly different and more flavorful compare to strictly indirect cooking. Going forward all my rotisserie cooks will probably utilize full or partial direct over coals now that i have the option of having the spit at 14" or 23" above the charcoal grate. Made a chicken rotisserie the other day and it was the tastiest and juiciest that I've ever done.
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The flavor profile is distinctly different and more flavorful compare to strictly indirect cooking.
Chicken especially. The texture of the meat and the skin is spectacular. Very tender fall off the bone meat with slightly crisp bite through skin. It’s my favorite for whole or half chickens as well.
I need to drill my roti ring to hold a grate to make a stacker.
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Those ribs look great!
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Doing a couple birds cut in half on a beautiful night in Indiana. It’s been awhile since I’ve used this wsm. My favorite way to do chicken. Just started awhile ago so we will be eating at 930 lol. More pics later.
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1 hour.
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Nothing like cooking direct over coals. That's the same method i use for the majority of my wings these days.
(https://uploads.tapatalk-cdn.com/20180928/10b1c5b9b236d0e455e418374efc58b4.jpg)
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I agree! I’ve been planning on drilling my roti ring to raise my grate height on a 22 for chicken mainly. Is that a single stack?
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I think I'm going direct tonight with my wings, it's actually a fun cook that way as well more hands on, giving a feeling of accomplishment
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I agree! I’ve been planning on drilling my roti ring to raise my grate height on a 22 for chicken mainly. Is that a single stack?
Those wings were cooked with 2 stackers. Charcoal grate to cooking grate is 23" apart. I use both stackers when i want a single zone and still able to use a charcoal basket, a 14" diameter and 3" high. At the height, it allows the heat to disperse evenly throughout the cooking grate. Temperature is within 20 degrees from center to the edge of the cooking grate. Those wings got done all at the same time without turning or moving them around.
Just got done cooking these wings using a single stacker along with a 14" diameter charcoal rail. Charcoal to cooking grate is 14". Temperature around the center of the cooking grate was 500F and were done in less than 30 minutes, internal temp of 198-200F.
Can't get those results in terms of speed or flavor profile utilizing a vortex in a conventional manner.
(https://uploads.tapatalk-cdn.com/20180928/259340047f1fb8f4ed8a954c23b89a5b.jpg)
(https://uploads.tapatalk-cdn.com/20180928/fa5b42a7e147f771ace0c6b3bfce2e92.jpg)
The 14" charcoal ring allows for the charcoal to be spread out evenly and still have a slightly lower temperature around the perimeter.
(https://uploads.tapatalk-cdn.com/20180928/b71ec5e58226c87f8bc6c641a8859465.jpg)
If you want to use your rotisserie as a stacker, all you have to do is add 3 nuts and bolts. Install the 3 bolts at the same height as the motor mount. Below is the motor mount. The grate will sit on top it along with the 3 bolts that you'll add. (https://uploads.tapatalk-cdn.com/20180928/8e2b78a823f89a8acc5b83c5f169c597.jpg)
3 nuts and bolts at the same height of the motor mount.
(https://uploads.tapatalk-cdn.com/20180928/5739bdcc3c99a483736db50d621995ba.jpg)
Your distance from charcoal to cooking grate will be 12". The standard kettle charcoal to cooking grate distance is 5".
Also if you want better temperature control using the lid vents or by cracking it slightly, cover the spit rod holes by folding a piece of foil over the lip of the roti ring. The cooking grate will hold it place.
(https://uploads.tapatalk-cdn.com/20180928/288b227f44fc68d68a667f8c3d429425.jpg)
If you want 2 zones or want to smoke while using the stacker, just use your sns. Below is what i typically use for 2 zone. (https://uploads.tapatalk-cdn.com/20180928/73e0e1bac65a36345031754148706d8e.jpg)
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@JEBIV I look forward to seeing pics!
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Thanks for the info Jules! Is that what you started using before your current stackers? Looking forward to messing around with this. The 18 wsm does great but i have been thinking for a long time that it would be nice to use a 22 kettle in similar fashion.
I’m surprised I don’t see more people using their roti this way.
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That was easy [emoji3]. Not sure why I waited so long. Time for a test tonight.
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Yeah for many years I've used the roti ring to raise the cooking grate. Also used it for smoking utilizing a snake or the SnS. If you add 1 more grate at the bottom of the ring, you can actually smoke 4 medium sized ribs laying flat. Keep in mind though that the lower grate will be anywhere between 5-15F lower while using a SnS due to the radiant heat being reflected down from the lid and into the top grate.
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Yeah for many years I've used the roti ring to raise the cooking grate. Also used it for smoking utilizing a snake or the SnS. If you add 1 more grate at the bottom of the ring, you can actually smoke 4 medium sized ribs laying flat. Keep in mind though that the lower grate will be anywhere between 5-15F lower while using a SnS due to the radiant heat being reflected down from the lid and into the top grate.
Testing in progress. I’ve utilized parts from the wsm. It’s holding 300 right now.
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Oh man were these good! I missed my obsession. I hadn’t done them for awhile.
I foil taped the openings of the roti which worked wonders. Nothing beats the sound and smell of chicken fat dripping into the coals. I basted at the end with a mix of franks butter honey and Worcestershire. These might have been my best yet.
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Well damn those look good, how much temp/smoke control did you gain with taping the holes? Good idea by the way, time to add tape to my grilling box
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Well damn those look good, how much temp/smoke control did you gain with taping the holes? Good idea by the way, time to add tape to my grilling box
The short answer is it worked well enough for the temp to be reactive to adjustments to the bottom one touch and top vent left open but not well enough to shut the grill down with both vents closed.
With a full lit chimney, I was cooking at 375 with bottom vent half and top open. Total cook time was 45 minutes and I had to turn and rotate in and out of hot spots a few times.
If I had to make a guess, I might be able to coax the temp down to 300 with this set up but not much lower.
The wsm on the top grate does a better job maintaining even heat but it inherently cooks at a lower temp and wings take quite a bit longer.
Jules set up with his stacker rings on a 22 would be the way to go for the ultimate range and control for this method I’m guessing.
I’m headed towards a stacker set up. I need additional height and a kettle is just easier to use than a wsm for certain tasks.
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I'm currently trying to order a couple of custom made 14" tall stainless stackers. Still waiting for the total cost so I'll let you know when i get it. Similar to my stackers and to the cajun bandit but should be cheaper but taller by roughly 5".
I rarely use the weber roti ring for these purposes since it's not quite airtight enough. Too much air leakage both at the top and lower lips. More suited for higher temperatures.
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Love it! Coals spread evenly across the grate?
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Love it! Coals spread evenly across the grate?
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Yes. I still had the ineviteable hot spot despite my best efforts.
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Nicely done! Here is mine done over direct fire.
(http://pics.weberkettleclub.com/images/2019/01/19/a.jpg)
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Nice greenweb. Direct does something magical to the flavor and texture of chicken imo.
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Tried doing wings “Hoosier-style” on the top rack of a WSM over lump. The family definitely preferred wings this way.
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Tried doing wings “Hoosier-style” on the top rack of a WSM over lump. The family definitely preferred wings this way.
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They look perfect!
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I made wings twice since Sunday. I brought them to a super bowl party and received great praise but my wife and I only got a couple before they were gone so we decided to make them again last night.
Only change up I’ve done the last few times is I mop the sauce on while the wings are on the grate then flip and sauce and cook 5 or ten. It seems to really help the wings retain their crispiness instead of a full dunk.
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Another win for Hoosier-style wings. Brined for 36 hours, dried on a wire rack, applied a local chicken kabob seasoning, and cooked on the top rack of a WSM over RO lump for 30 minutes per side.
Super tasty!
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Looks fantastic! I haven’t entered the world of brining yet. I will give that a try. Is it for juiciness or flavor or tender or all of the above?
I wish I had a 22 wsm or a stacker. I need that grate size and distance from the coals. The modified roti ring has the size but not the distance. The 18 wsm is the opposite.
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I just did this with wings and it was the best wings I've ever made! The skin was bite through crispy!! They finished a lot sooner than I expected though. I checked after 1 hour 15 minutes and the IT of the wings was 208 lol. Extra crispy skin though [emoji16]
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Another win for Hoosier-style wings. Brined for 36 hours, dried on a wire rack, applied a local chicken kabob seasoning, and cooked on the top rack of a WSM over RO lump for 30 minutes per side.
Super tasty!
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Charlie, what was your charcoal set up here? I saw RO lump, but full chimney lit over a base of unlit? Just dump a full lit chimney?
Thanks in advance, they look great!
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Looks fantastic! I haven’t entered the world of brining yet. I will give that a try. Is it for juiciness or flavor or tender or all of the above?
HoosierKettle, I’ve started brining all my wings and I can definitely tell there’s a difference. I think the most noticeable difference is the tenderness, especially because those usually tougher cartilaginous areas around the joints have broken down. I’ve noticed that even a shorter brine of only 4 hours the bones will pull out cleanly. I generally brine overnight, but this time I brined longer and used a no-salt seasoning to compensate. Not sure if the longer brine contributed to the extra crispy skin this time, but I think drying on a wire rack afterwards is crucial.
Charlie, what was your charcoal set up here? I saw RO lump, but full chimney lit over a base of unlit? Just dump a full lit chimney?
Thanks in advance, they look great!
I’ve been cheating with gas-assist in my WSM, so I built a pile, maybe 3/4 of a chimney, in the center, and then spread them across the grate when lit. It wasn’t a long cook, about an hour’s worth of cook time is sufficient.
Thanks!
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I had a large family party yesterday. 2 chickens (halved) on the wsm. I also made 6 racks of ribs but everyone kept asking me how I got the chicken so tender and juicy. They used such words as “best ever” and “explodes with juice” and “better than your rotisserie”
Anyways, I wasn’t expecting the chicken to be much of a hit since I made ribs so I was pleasantly surprised. All I did was salt and pepper and a little Tony’s and no smoke wood over a mix of kbb and ro ridge. 300-350 for two hours as usual.
Here are some limited pictures. I was busy and didn’t get finish pics of the chicken.
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Also I used non growth hormone, no antibiotic chicken. Not sure if it was organic or not. I think it makes a difference as well. I prefer as “natural” of a chicken as I can.
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I know it sure makes you feel good when you get those kind of compliments from a crowd. I agree with buying good whole chicken, it definitely makes a difference
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nice [emoji1303][emoji1320]
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wings!!
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Once again thnx for inspiration @HoosierKettle. F****** tasty this way[emoji122][emoji108][emoji106]
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Once again thnx for inspiration @HoosierKettle. F****** tasty this way[emoji122][emoji108][emoji106]
Can’t beat this method for chicken imo. Looks great [emoji106]
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Oh yeah! Doing a couple birds tonight. I’ll update in a couple hours
Surprisingly fast cook for 2 chickens at about one hour 25 minutes
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Oh yeah! Doing a couple birds tonight. I’ll update in a couple hours
Surprisingly fast cook for 2 chickens at about one hour 25 minutes
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And you were thinking of selling that cooker! Looks awesome.
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HoosierKettle. PLease explain no smoke wood over a mix of kbb and ro ridge! Thanks
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HoosierKettle. PLease explain no smoke wood over a mix of kbb and ro ridge! Thanks
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Kbb and ro are just brands of charcoal. Kingsford blue bag (kbb). Royal oak (ro)
So I used a mix of two brands of charcoal briquettes and did not use any wood chunks or chips in the coal for added smoke flavor.
That was awhile ago. Last night I used kingsford pro.
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It’s been awhile. First time using pecan. Smells incredible so far. This is an hour in. Just flipped. Probably at least another hour to go.
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I actually needed more air flow to raise the temp. I installed the stock door.
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1:45. They are probing close to done. 2 hours on this method. You could set a watch to it.
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@HoosierKettle that looks awesome, I think I got a wiff of that pecan
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@HoosierKettle that looks awesome, I think I got a wiff of that pecan
Thanks. I don’t 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 it’s hard to justify for better food pictures lol.
The pecan smelled and tasted great. Very subtle.
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@HoosierKettle that looks awesome, I think I got a wiff of that pecan
Thanks. I don’t 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 it’s 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
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Pecan is my second favorite smoke wood just under peach. I don’t use anything else but those two.
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Nice thread! I need to do some no pan wings
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Getting fired up for another big block live cook
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Thursday wing ding
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One hour. Flipped and rotated the grate twice since starting. A constant 275ish of direct heat.
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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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Damn @HoosierKettle those look grate
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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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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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I did some chicken thighs marinated in yoshidas and dusted with a little homemade jalapeño powder. Served with some roasted veggies seasoned with olive oil garlic salt a little Tony’s and some sesame oil at the end. Every time I make chicken thighs I wonder why I don’t make them more often.
The wsm no water pan is an excellent method for these.
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I love chicken thighs, so versatile to different flavors and cook methods
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This method works incredible for tri tip.
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This method works incredible for tri tip.
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I don't cook on a WSM mostly because I don't have one LOL. LIve fire and direct on the wsm what is the cook time like and the grate temp ? it looks amazing and seems to add versatility to the WSM. I have a 14 wsm actually but it is still in the box
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I literally don’t remember or didn’t check. Not sure which. I might have had a couple drinks. If I had to guess I would say 350 for about an hour. The thickest part was partially frozen when I started
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Again. Just a guess though
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Thanks
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I swear this is one of my favorite threads!
I’ve got some ribs in the freezer just begging to come out...
Hmmm and maybe a pack of wings in there too
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I swear this is one of my favorite threads!
I’ve got some ribs in the freezer just begging to come out...
Hmmm and maybe a pack of wings in there too
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Do it. Im at it again tonight with two whole chickens cut up. Trying something different and cooking at 275 and made a mop sauce. One of Malcolm reed videos inspired me. I’ll take some pictures later. Look like it won’t be done until 915.
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Omg! This was good stuff. Mopped and flipped a few times over the course of two hours. Mop sauce was Italian dressing, soy, Worcestershire, bbq sauce. Then glazed with a local bbq sauce with honey added at the end. Family voted it best chicken ever. I had a chefs snack of a wing with mop sauce only. Good stuff.
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The thing I’m most excited about is bite through skin. Previous attempts cooking chicken at this temperature resulted in rubbery skin. Maybe the mop sauce fixes that. Either way I will be doing it again.
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Now that does look good, when you get the family to say best chicken ever is priceless
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The thing I’m most excited about is bite through skin. Previous attempts cooking chicken at this temperature resulted in rubbery skin. Maybe the mop sauce fixes that. Either way I will be doing it again.
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Looks fantastic.
What temperature is “this temperature”?
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The thing I’m most excited about is bite through skin. Previous attempts cooking chicken at this temperature resulted in rubbery skin. Maybe the mop sauce fixes that. Either way I will be doing it again.
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Looks fantastic.
What temperature is “this temperature”?
Thanks. 275. It took two hours. I used this video as inspiration. He said his took three hours but my chicken would have been jerky at that time. My direct heat may have sped my cooking time. I was using the top rack of a Weber Smokey mountain and no water pan.
https://youtu.be/k6GDALpfH7g
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The thing I’m most excited about is bite through skin. Previous attempts cooking chicken at this temperature resulted in rubbery skin. Maybe the mop sauce fixes that. Either way I will be doing it again.
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Looks fantastic.
What temperature is “this temperature”?
Thanks. 275. It took two hours. I used this video as inspiration. He said his took three hours but my chicken would have been jerky at that time. My direct heat may have sped my cooking time. I was using the top rack of a Weber Smokey mountain and no water pan.
https://youtu.be/k6GDALpfH7g
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Thanks!
What a great youtube channel!
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Just watched the video and OMG that looks like amazing chicken. I happen to have all of those KH ingredients so I think that's going to be my next cook. Can't wait. Thanks for sharing!!
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I didn’t get any action shots but I made some pork tenderloins using this method. Seasoned with hogs n heat bbq rub and I dusted two of them with my dehydrated jalapeño powder. Cooked around 300 to 145-150 internal. I glazed with a local butchers shop bbq sauce.
They were excellent. This is the only picture I took. We were hungry.
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Looks awesome, I would have gone straight to eating too !!
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It’s been awhile. I didn’t use the door until I finished the tenderloins after the chops were done. Just like a camp fire or open pit but better.
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Looks tasty!
I'll have to try your method with my WSM