Spatched Chicken on the Mini-WSM Smoker

Of all my smokers the Mini-WSM's are my goto smokers for the most part. If I'm cooking for a crowd I'll fire up one of the larger ones. I had strayed away from charcoal and wood for a while but have returned over the last couple years. The main reason was inferior smokers that even with mods never performed. I live in a cold, sometimes wet, snowy place in the winter and I don't like to stop bbq'ing or smoking. So I used GOSM exclusively for over eight years. Then I built my first Mini-WSM, them my UDS, then the second mini, all charcoal now year round! Stick burner is on the wish list.

Anyhow on to the smoke simple Spatched Chicken. SPOG plus paprika. Smoker running KB with Pecan and cherry 50/50 mix. Rab the smoker around 325° most the time.

ENJOY!!!!

Grilled Burgers, Smoked Serrano salt, Basil Corn and Crispy skin taters

Feeling bad for the gas grill I fired her up last night and cooked everything on it. We did use smoked pepper jack on the patties. The corn is coated with butter, fresh boxwood basil, and smoked serrano salt. Wrapped in foil and onto the grill. The taters were covered in EVOO pepper and smoked serrano salt, direct grilled.

Enjoy!!!!

Grilled Turkey Burgers

Fired up the gas grill last night. Put a small load of apple pellets in the 12" AMNTS. Mixed boxwood basil and fresh chives from our garden into the ground turkey and made patties. Meant to mix in some feta cheese but I forgot That would have been awesome! Sliced some taters and seasoned with smoked Serrano salt, boxwood basil, chives and black pepper, a few slices of butter wrapped in foil and onto the grill. Also grilled an ear of white corn in the husk.

Forgot about the grilled onions!

Enjoy!!!!

A sampler of some tasty food things!

This Smoked Hatch Chile Pulled Pork Sandwich was tasty.

Scarbelly wings!!!

Then there were these BSR's

Pulled Pork!

Burgers!!!

Domestic Wagyu

Tri Tip!!!

Mr T's crispy skin baked taters!

And of course these Smoker roasted Veggies!!!

Smoker roasted veggies

This is a super easy side dish that can be smoked alongside with your main course. I use whatever veggies that I have on hand that I would normally roast in the oven. When I am cooking beef (roasts, or tri-tip) I place the veggies directly below the meat and cook for the entire time the beef. For poultry and pork I smoke the veggies above or along side.

Here's what I had on hand for this smoke. Celery, corn, taters, cauliflower, broccoli, Walla Walla sweet onion, brussel sprouts, carrots,golden beats, and not pictured a whole clove of garlic. I cut everything up except the taters, they were small enough to go in whole.

I use these 9x9 foil pans. I reuse mine and don't throw them away. They come 3 to a pack and I have been using the same 3 pack for several years.

To the veggie mix I add EVOO, sea salt, and pepper. Toss to mix. I also add a half a cube (sliced) butter to the top.

At lower smoker temps 250*-285* these will take 4 hours or so to get tender. Especially when you load the pan like this. At temps 325*-350* these take 1 1/2-2 hours. I put these in the mini-wsm right on the diffuser, It is 15* +/- higher than the upper rack. I like to give the veggies a stir once during the smoke, just to re-coat everything. These can also be done in the oven too. I usually do them at 350*.

Trimmed and seasoned tri-tip on top!

This is what you end up with !!!!

ENJOY!!!

Thanksgiving in May

First and foremost, a big Thank you to all of our current and past Military personnel.

For this smoke I ran the GOSM @ 275*-280*. 12" AMNTS loaded with apple. Took approx 4 hours to hit the IT. Weather was rainy, and about 50*, 5-10 knots of wind.



12" AMNTS fired up and burning away. I accidentally dumped the sand out of my water pan, so I did not have any for this smoke. The 18" AMNTS was in the smoker so I just left it there. It is sitting on a cast iron griddle that I use as a heat deflector. The foil pan was there to catch the drippings and also to protect the AMNTS from being dripped on. Later I added the veggies we roasted.



If you look close you can see the TBS

I brined the bird overnight in a concoction of apple juice, salt, brown sugar, bay leave, pepper corns, garlic. I didn't have time to air dry the bird so I just rinsed and then rubbed the bird down. Smoked Serrrano Salt, pepper, garlic and Italian seasoning.

Veggies ready for the smoker.

AMNTS pumping out the TBS, just put the veggies on.

Done!!! Foiled in pan and let it rest for 45 minutes.

 

Nice and moist!

 

Enjoy!!!