I decided to cook some bottom round steak (London Broil) for sandwiches for this week's lunch and thought I'd use that as an excuse for cooking on my wsm (lower case) mini. I cooked the 2+ lb steak/roast for about 30 minutes at 300 or so before the temp got to 130. I did a quick sear directly over the coals then got the steak off before it overcooked.
I left the mini going and when I got ready to cook my dinner - a dozen or so nice big chicken wings that had been marinating in Big Bob Gibson's white sauce and seasoned with Wolfe Rub Original, instead of firing up the Performer or the Kamado Joe, I noticed the mini was still chugging along at 300 so I just tossed the wings on the mini.
They cooked at 300 or so for about 45 minutes, then I dunked them in some thinned down BBG wite sauce and put them back on for another 15 minutes.
There were very moist with a touch of sweetness and had great skin.
Here are a couple of pics:
http://i488.photobucket.com/al...ericaChicago2010.jpg
http://i488.photobucket.com/al...ericaChicago2010.jpg
I shut down the vents and let the coals die out and when I checked later, I had about 80% of my lump left.
Nice little cook!
Pat
I left the mini going and when I got ready to cook my dinner - a dozen or so nice big chicken wings that had been marinating in Big Bob Gibson's white sauce and seasoned with Wolfe Rub Original, instead of firing up the Performer or the Kamado Joe, I noticed the mini was still chugging along at 300 so I just tossed the wings on the mini.
They cooked at 300 or so for about 45 minutes, then I dunked them in some thinned down BBG wite sauce and put them back on for another 15 minutes.
There were very moist with a touch of sweetness and had great skin.
Here are a couple of pics:
http://i488.photobucket.com/al...ericaChicago2010.jpg
http://i488.photobucket.com/al...ericaChicago2010.jpg
I shut down the vents and let the coals die out and when I checked later, I had about 80% of my lump left.
Nice little cook!
Pat