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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-25-2015, 07:29 AM   #31
Hadoken
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So any tips for someone that wants to do raised direct with a kettle?

I've got a home made mini WSM, but I'm not sure I can get it to 400 too easily and can't fit many birds on there.

Is this an excuse to go buy the WSM I've had my eye on?
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Old 09-25-2015, 08:25 AM   #32
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Hadn't tried the mayo slather yet so gave it a shot last night after seeing this.

Really gotten the hang of working direct with the Akorn now after a few months. I can dial it in to 350 or 400 without overthinking or overadjusting it now.


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Old 09-25-2015, 09:13 AM   #33
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Homemade eh?
http://www.foodnetwork.com/recipes/a...se-recipe.html

i used this recipe, quadrupled it and used my kitchen aid mixer. i shared it with many folks to include my VFW for their 4th of july cook out. it dissapeared almost immediately and many of the OLD OLD members said it reminded them of when they were really young.
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Old 09-25-2015, 09:44 AM   #34
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Quote:
Originally Posted by churrodog View Post
Hadn't tried the mayo slather yet so gave it a shot last night after seeing this.

Really gotten the hang of working direct with the Akorn now after a few months. I can dial it in to 350 or 400 without overthinking or overadjusting it now.




That looks great, glad i could help push you over the edge.

So did you notice a difference with the mayo? What did ya think?
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Old 09-25-2015, 10:37 AM   #35
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That looks great, glad i could help push you over the edge.

So did you notice a difference with the mayo? What did ya think?
Well, I didn't have time for a brine so I injected with some cajun butter. Didn't have enough time to let it sit in the fridge to dry the skin. Didn't poke holes or jaccard or score it. And it was definitely the most crisp skin I have ever cooked!

I have done tons of tenderloins, chops, and wings since I got the grill but hadn't tried skin-on chicken yet. Have had plenty of rubber skin off my smoker before I got the grill.

It was a little tricky when I first got the cooker I wasn't sure when to run direct or indirect so I would throw on a tenderloin at 450 with the stone in it but wouldn't get any sear like I thought might happen since the grates are CI. So I would take the stone out mid cook to sear. It was really a mess of ideas and experiments. This method here is pretty much foolproof.

The versatility you can pull off with the distance that the Akorn gives you between coals and the grate is pretty amazing.
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Old 09-25-2015, 12:15 PM   #36
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I saw this today, had to try it.

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Old 10-03-2015, 02:07 PM   #37
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I've had some good results with mayo slathered thighs, both direct and slow smoked. I figured if I started skin side down... especially direct... too much of the mayo would be lost to the grates. No?
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Old 10-03-2015, 02:59 PM   #38
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Quote:
Originally Posted by Hadoken View Post
So any tips for someone that wants to do raised direct with a kettle?

I've got a home made mini WSM, but I'm not sure I can get it to 400 too easily and can't fit many birds on there.

Is this an excuse to go buy the WSM I've had my eye on?
Not an excuse. A reason. A very good reason.


Looks great! I loves smoking chix on the UDS with no deflector, or any other way of getting direct over coals with a little distance. Haven't done the mayo slather in a while - I used to do these great chipotle/mayo thigh thingees - need to get back on that train.

Nice done sir!
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Old 10-03-2015, 07:50 PM   #39
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Someone asked how to get crispy skin smoking chicken. My answer; dont smoke it.

Direct fire bbq is a neglected form and the answer.

The hot fire with the distance is the key, else you'd just be grillin.

It settled in 350-400 dome temp, i find it to be pretty accurate at those temps.

The skin came out super crispy, gave a thud when you tapped it, but still was bite through tender.
What is the distance, if I may ask?
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Old 10-04-2015, 08:09 PM   #40
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What is the distance, if I may ask?
X2


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Old 10-04-2015, 08:20 PM   #41
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What is the distance, if I may ask?
Distance isn't all that important really. In my mini it might be 10", another cooker it's about 15-18" and another grilling from a distance is about 30" so it really depends how hot the fire is in relation to the food.
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Old 10-04-2015, 08:35 PM   #42
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I just put a couple bricks under my UDS fire basket and open an extra vent to cook lots of chicken.

Lots is relative when I see picks like in this thread though...
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Old 10-05-2015, 12:16 AM   #43
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What is the distance, if I may ask?
Not sure exactly. 10 inches more or less. Would work with more or less distance. Just need to adjust the fire accordingly.





I used the flavored mayo and it added a nice background heat. I like the idea of mixin the season with the mayo.
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