Page 1 of 2 12 LastLast
Results 1 to 10 of 16

Thread: Hello from Sandwich IL. my 1st Smoke Day.

  1. #1
    TVWBB Fan Scott Zee's Avatar
    Join Date
    Oct 2014
    Location
    Chitown Suburbia
    Posts
    135

    Hello from Sandwich IL. my 1st Smoke Day.

    Started the day off with a BEAUTIFUL sunrise this morning. Todays lineup...Caera, making a guest appearance, my NEW protoptype??? 18.5, R2D2 and my workhorse green (DT) Platinum...1st on my 14.5 is Walkerswood HnS chicken thighs. hot n fast about an hour @ 350* MMMMMMMMM.........
    18.5 "C" 2880, 14.5 WSM , 22.5 OTG Simpsons, OTP Green DT, Black Performer DZ, SS Performer-DA-project, JJ vintage, 3 SJ's2-Simpsons & orig, CGA vintage, weber roti

  2. #2
    TVWBB Super Fan
    Join Date
    Jul 2003
    Location
    North Carolina
    Posts
    400
    Did you use the water pan? Also how much charcoal did you use? How much smoke wood? This will be my first hot and fast thigh cook on my 14.5
    "Out of the 10Base-T, through the router,past the firewall, down the T-1, over the leased line, off the bridge, ....Nothing but NET."

  3. #3
    TVWBB Fan Scott Zee's Avatar
    Join Date
    Oct 2014
    Location
    Chitown Suburbia
    Posts
    135
    Foiled the pan. Filled the ring with a mix of KBB and KComp. filled about half chimney from the middle of the ring... back into middle and then 2 good size apple chunks and a lil more Comp on top. Propped the lid open just I bit...hit 350 no problem


    Drink a little drink, Smoke a lttle smoke
    18.5 "C" 2880, 14.5 WSM , 22.5 OTG Simpsons, OTP Green DT, Black Performer DZ, SS Performer-DA-project, JJ vintage, 3 SJ's2-Simpsons & orig, CGA vintage, weber roti

  4. #4
    TVWBB Super Fan
    Join Date
    Jul 2003
    Location
    North Carolina
    Posts
    400
    How do you prop open the lid?
    "Out of the 10Base-T, through the router,past the firewall, down the T-1, over the leased line, off the bridge, ....Nothing but NET."

  5. #5
    TVWBB Fan Scott Zee's Avatar
    Join Date
    Oct 2014
    Location
    Chitown Suburbia
    Posts
    135
    I used the corner of a paint scraper...but anything thin and flat would work
    18.5 "C" 2880, 14.5 WSM , 22.5 OTG Simpsons, OTP Green DT, Black Performer DZ, SS Performer-DA-project, JJ vintage, 3 SJ's2-Simpsons & orig, CGA vintage, weber roti

  6. #6
    TVWBB Honor Circle Enrico Brandizzi's Avatar
    Join Date
    Nov 2013
    Location
    Rome, Italy
    Posts
    4,752
    Great lookIng chicken. Well done!!
    3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill
    BBQ GURU ciber WiFi + DGQ DX2 - KCBS CBJ

  7. #7
    TVWBB Gold Member JRAiona's Avatar
    Join Date
    Jan 2015
    Location
    Louisville KY
    Posts
    2,866
    Awesome looking chick.
    Food is the ultimate passion. It's neccesity and indulgence all in one

  8. #8
    TVWBB Gold Member Brian Dahl's Avatar
    Join Date
    Dec 2012
    Location
    Albany, OR
    Posts
    2,856
    Your family pic is great & that chicken ain't too shabby, either!
    “The only time to eat diet food is while you're waiting for the steak to cook.” J.C.
    a , a '97 Redhead Performer, an '84 Redhead, a '70s Brownie & my Mini

  9. #9
    TVWBB Fan Scott Zee's Avatar
    Join Date
    Oct 2014
    Location
    Chitown Suburbia
    Posts
    135
    next on, BCC using a simple brine with a little low sodium seasonsalt added then Webers' Beer Can Chicken seasoning and hot n fast ,1:20 @ 350*
    Last edited by Scott Zee; 05-23-2015 at 02:12 PM.
    18.5 "C" 2880, 14.5 WSM , 22.5 OTG Simpsons, OTP Green DT, Black Performer DZ, SS Performer-DA-project, JJ vintage, 3 SJ's2-Simpsons & orig, CGA vintage, weber roti

  10. #10
    TVWBB Olympian ChuckO's Avatar
    Join Date
    May 2014
    Location
    Left Coast
    Posts
    8,085
    Quote Originally Posted by Scott Zee View Post
    next on, BCB using a simple brine with a little low sodium seasonsalt added then Webers' Beer Can Chicken seasoning and hot n fast ,1:20 @ 350*
    That's a mighty fine looking bird. I'm doing my first brined chicken today, I'm also doing one unbrined, just in case, LOL

    I hope my chicken comes out half as good as yours look
    85 78

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •