ebijack
Babbling Farker
1 hr 15mins in, you can't see the TBS but it's there. Probably another 30 mins to 1 hr till it is crispy but moist and melts in your mouth.
***The Hanging and Spinning Meat Appreciation Thread***
- Thread starter Fwismoker
- Start date
palmcoastbob
Knows what a fatty is.
Thanks. Love my Akorn for set it and walk away cooking but there's something special about being able to sit back and watch the fire and see the food cook. (With a cold drink) Perfect way to cook Cornish hens I think.
ebijack
Babbling Farker
Update: I checked where the pieces are touching each other, raw.
So I flipped each piece so they are hanging over 2 bars. Gonna be more than an hour to finish I believe. But at least I know I can smoke a lot of bacon at one time with this rack.
So I flipped each piece so they are hanging over 2 bars. Gonna be more than an hour to finish I believe. But at least I know I can smoke a lot of bacon at one time with this rack.
robert-r
is Blowin Smoke!
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- Mar 29, 2015
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- AntHome...
Small Brisket in a stacked 14.5 WSM. Homemade stacker & hanging rack. Cooked between 260* - 290*. Brisket came out real good.
I'm spinning ribs over the fire right now....LOVE it! Open top fire cooking does rule.
Crank it up and getter done! lol
Small Brisket in a stacked 14.5 WSM. Homemade stacker & hanging rack. Cooked between 260* - 290*. Brisket came out real good.
Brisket hanging in the mini.... :clap: That is freaking awesome! Nice cook Robert and love the setup brother.
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ebijack
Babbling Farker
Well it's done and buttery good.
Can't wait for the tomato's to start turnin red.
Thx for lookin!
Can't wait for the tomato's to start turnin red.
Thx for lookin!
We got a organic health food market down the street, I'l bring the tomato's! :thumb:Well it's done and buttery good.
Can't wait for the tomato's to start turnin red.
Thx for lookin!
robert-r
is Blowin Smoke!
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- AntHome...
Thanks. Here's the stacker compared to an 18.5 WSM on casters:
I also hang Tritip & Chicken in the 14.5. Doesn't get much better.
robert-r
is Blowin Smoke!
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Well it's done and buttery good.
Can't wait for the tomato's to start turnin red.
Thx for lookin!
Yum. BACON!!!! Love it. Looks to die for.
Oh that looks FANTASTIC! I just did some in the rotisserie basket over a oak fire....OMG. I don't think i'll do tri's another way besides maybe hanging. Nice cook Robert!Thanks. Here's the stacker compared to an 18.5 WSM on casters:
I also hang Tritip & Chicken in the 14.5. Doesn't get much better.
If I hung in my jimmy smoker i'd sear them on the grill part like you did...perfect. With the roti I stopped it over the fire to sear on both sides.
creekwalker
Full Fledged Farker
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- Mar 15, 2013
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ebijack, I like to shock bacon briefly on medium high heat on the stove and then put the pan in the oven--because I like bacon that's both curly and evenly cooked. It comes out great...but you've beat the living fark out of it! That's some curly bacon!
Trying double hung thighs. They sure shed a bunch of fat though! I always trim off that back side of hanging skin so it's only on the one side and cooked 450* Really happy with the skin on these.
When I do a party in a couple of weeks i gotta cook a bunch of these so this was the high heat test.
Oh put the skins opposite to each other.
When I do a party in a couple of weeks i gotta cook a bunch of these so this was the high heat test.
Oh put the skins opposite to each other.
I don't do any Hanging cooks yet but I do spin, here is a pic of my setup & a couple of cooks.
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Man that briskie sure looks juicy. I have a mni WSM that I built and I cook on it PBC style. I want to get a 14.5 WSM and was wondering if you ould give the demensions on the hanger ? thanksSmall Brisket in a stacked 14.5 WSM. Homemade stacker & hanging rack. Cooked between 260* - 290*. Brisket came out real good.
Garrett
Babbling Farker
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- Oct 3, 2012
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- Gastonia...
You don't need fancy gadgets to spin.
http://www.bbq-brethren.com/forum/showthread.php?t=175089&highlight=String+roasted+chicken
http://www.bbq-brethren.com/forum/showthread.php?t=175089&highlight=String+roasted+chicken
robert-r
is Blowin Smoke!
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Sure. It's made of .25" steel rod. The base circle is 13.5" diameter. The upper square is 6.25" & it's 5.12" & centered above ground zero. All dimensions are to the outside of each part.
robert-r
is Blowin Smoke!
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That's incredible!! Thanks.
It's a great setup Larred and you've done some awesome cooks on it!
I don't know if I can handle that kinda high tech..lol That's awesome Garrett!
dadsr4
somebody shut me the fark up.
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- Feb 8, 2010
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- Howell, MI
Interesting. I'm fabricating a rotisserie ring for my kettle. I guess I don't need to. Thanks for the post.
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