A while back, Moose gave ma a lid to a 22.5 WSM, which at some point I was gonna mod to fit my UDS, but me, being me, never did it. A year or 2 passes and now Moose gives me a charcoal bowl and body for a WSM. I ordered replacement parts (grates, ring, etc.) and fired it up Friday nite for a dry run. Used Trader Joe's briqs (which is Rancher) as the fuel.
Yesterday I cooked a chix on it - brined it in a brine that had BPS Jallelujah jalapeno salt, then dusted the chix with the same stuff.
Here's the cooker next to my first love, my '93 22.5 kettle.
Gave it a shot running it with an empty pan - seemed to lead to heavy smoke, esp. for chix - you can see the skin is a little tough on the legs there. After I hit around 170 in the thigh, I held it covered in a pan in a 150 degree oven for a while, which helped with the skin. It was pretty dang good - smoke was heavy, but the Jallelujah salt shined through very nicely and made for a nice tasting chix.
Did some whole spares today. I normally do ribs dry, but I've glazed the last couple racks after eating lcbateman3's mighty fine - and sauced - ribs. :thumb: The rub was BPS Money rub (with a little foundation layer of BPS Garlic Salt). Glaze was Blues Hog cut with habenero jelly, and a light dusting with BPS Happy Ending Finishing Rub when I pulled 'em off the cooker. Ran it with water in the pan this time - I liked that much better. I'm probably gonna go get some sand this week and give that a run.
I was feeling nutty, so I hit some almonds with butter and the jalapeno salt and smoked 'em. I'll know what they taste like better tomorrow - smoked almonds seem kinda flavorless to me on the days I cook them, and the next day is when I know what they really taste like.
All in all a pretty dang delicious weekend. :thumb:
Thanks for looking!
Yesterday I cooked a chix on it - brined it in a brine that had BPS Jallelujah jalapeno salt, then dusted the chix with the same stuff.
Here's the cooker next to my first love, my '93 22.5 kettle.
Gave it a shot running it with an empty pan - seemed to lead to heavy smoke, esp. for chix - you can see the skin is a little tough on the legs there. After I hit around 170 in the thigh, I held it covered in a pan in a 150 degree oven for a while, which helped with the skin. It was pretty dang good - smoke was heavy, but the Jallelujah salt shined through very nicely and made for a nice tasting chix.
Did some whole spares today. I normally do ribs dry, but I've glazed the last couple racks after eating lcbateman3's mighty fine - and sauced - ribs. :thumb: The rub was BPS Money rub (with a little foundation layer of BPS Garlic Salt). Glaze was Blues Hog cut with habenero jelly, and a light dusting with BPS Happy Ending Finishing Rub when I pulled 'em off the cooker. Ran it with water in the pan this time - I liked that much better. I'm probably gonna go get some sand this week and give that a run.
I was feeling nutty, so I hit some almonds with butter and the jalapeno salt and smoked 'em. I'll know what they taste like better tomorrow - smoked almonds seem kinda flavorless to me on the days I cook them, and the next day is when I know what they really taste like.
All in all a pretty dang delicious weekend. :thumb:
Thanks for looking!
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:grin:
