Continuing my obsession

[qrczak1]

280-320f measured on the grate with maverick

[qrczak1]

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]

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


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[Dc_smoke309]

Looks awesome . With good wings the extra hour or so is worth the wait !


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[HoosierKettle]

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]

Interested in hearing about the tenderloin. I've only ever done them hot and fast. I'm staying tuned!!


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[qrczak1]

Yep, I'm also interested. Let us know how it turned out.

[julweidn]

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]

It looks awesome I will give it a try soon. Thnx for sharing

[HoosierKettle]

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]

2 hours in. Applied red and yellow sauces and flipped.




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[HoosierKettle]

They were very good. In the picture it looks like they got a little too dark. That's because they did

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]

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?

[HoosierKettle]

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]

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