Continuing my obsession

HoosierKettle · 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 · 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 · October 30, 2019, 02:17:10 AM

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

HoosierKettle · October 30, 2019, 06:48:57 AM

Quote from: JEBIV on October 30, 2019, 02:17:10 AM
@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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JEBIV · October 30, 2019, 07:03:14 AM

Quote from: HoosierKettle on October 30, 2019, 06:48:57 AM

Quote from: JEBIV on October 30, 2019, 02:17:10 AM
@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

kettlebb · October 30, 2019, 07:41:21 AM

Pecan is my second favorite smoke wood just under peach. I don't use anything else but those two.

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Walchit · October 30, 2019, 07:31:47 PM

Nice thread! I need to do some no pan wings

HoosierKettle · December 19, 2019, 02:05:24 PM

Getting fired up for another big block live cook

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HoosierKettle · December 19, 2019, 02:27:51 PM

Thursday wing ding

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HoosierKettle · 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 · 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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JEBIV · December 20, 2019, 02:50:50 AM

Damn @HoosierKettle those look grate

WNC · 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 · January 29, 2020, 03:07:10 PM

Quote from: WNC 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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I missed this. Looks awesome!

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HoosierKettle · January 29, 2020, 03:10:21 PM

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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Continuing my obsession