Just some Smoked injected Wangs!

Put 4 packs in the freezer and held out two for the weekend, 12 wings per pack, Not very big though...



Pretty typical price for here.



Franks hot sauce, waiting for the creole butter



Injected and marinated over night. Dusted with Chipotle, garlic, mustard, cayenne, paprika, salt and pepper



Pre-smoke Bear view!



Into the fire. Kingsford briquettes, apple wood. 275*-285*. Both racks full!



Out of the fire



Wangs!!!!!

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!!!!

Buffalo Blue Pulled Chicken Sandwees

The other day I injected some quarters, ala Scarbelly style with the idea that we would make some pulled chicken buffalo blue sandwees!

Three quarters yields enough for 3-4 sandweees. One quarter I injected with BBQ sauce for the boys as they don't care for spicy.

MMMM!

Add some Frank's, foil and onto the grill to reheat.

BBQ Sandwee for the boys

Grilling some garden fresh zuch and chipotle buns!

Add the Blue

Add some garden fresh lettuce, YUMMM!

Might as well have a home canned pickle!

ENJOY!!!!

Burger Dogs!

Non-injected wings. Seasoned and ready.





Hot off the smoker!



Behold, the BURGER DOG!!!!











There it is the BURGER DOG!!! Nathan's all beef dog and 80-20 ground beef! Enjoy!!!!

Spatchy Chicken and sliced crispy taters

Cranked up the Mini-WSM with 365 Lump, cherry wood. I took out the clay diffuser and poured on the heat

Look at that nice TBS!!!

Seasoned with chipotle powder, garlic, Smoked Serrano Salt, and CBP.

Golden brown Crispy skin delight!

Devil Bird!!!

Slice the taters about 3/4 of the way through. Coat inside and out with EVOO, Smoked Serrano Salt, CBP.

Onto the gasser @ 450* for 45mins-one hour.

Crispy skin taters!!

Dripping goodness!!!

Enjoy!!!!