wsk

The Boss said to start new threads, so here is mine, moved from the main thread. This is my first low temp smoke on the WSK E6. E330 gets to light coal. BGE will (probably) do a pork butt overnighter starting after dinner. Trying some Rockwood lump. Small crowd today so only one rack of...

Haven’t had a nice steak in weeks so this is it. From my last hand cut NY whole strip, made these steaks. 2.5 inches thick. Gonna grill some ‘Gus and sip a nice red. Major life accomplishments for the fam this May. Just catching my breath.

Planning on doing a brisket in a few weeks on my E6 and want to plan my cook for a LAS (low and slow). So, what tips do you have to share on temps and times? Thinking it'll be a 16-18 pound untrimmed/ 14-16 pounder once trimmed. I might lean towards the larger one and cut off the thin flat and...

A purists version of the dough. Spent the past week diving deeper and deeper into the pizza abyss. Will it work? We’re going to find out soon. Will be cooking this directly on my steel with a target temp of the steel at 645° average temp. I’ve got 4 pies to experiment with here. At least one...

Ground up some chuck and sirloin to make some steak burgers. Made five with already cooked and chopped bacon. Haven’t had a real burger 🍔 in a long time. These hit the spot. Satisfied! With homemade spread, red onions, dill pickles and sliced tomatoes.

I've had a Vortex for a while now, but never actually used it. Today I did some chicken thighs, and while the meat was cooked nicely the skin was blacker than the inside of a bag of charcoal (and tasted like it, too!) Used a chimney of Cowboy briquettes, and put the Vortex on the grate in the...

I just received and assembled my E6 last weekend. The cooks with it have been great so far, but I discovered an issue this evening when I was rolling it back from the patio to under my deck. It appears the left rear caster has come out of the socket or is mis-aligned. I tried removing it and...

Going to do a brunch spread of bagels, lox, fixings and omelettes. Of course mimosas are on the menu. Salmon at 12 hours into its 24 hour brine. Just rotated the slab and ensured no brine was stuck to the container. Making sure the brine is fully liquid at this stage is key to consistent and...

Why wait for cinco? More pics to come. Frijoles negros, guac, fresh pico, habanero salsa verde, salsa roja, cebollas y cilantro and arroz con maíz y cebolla on the menu. made some pickled jalapenos with onions and carrots too this weekend. served with warmed maíz y harina tacos. And...

Paying homage to when I first learned to grill chicken. We thought Wishbone Italian dressing was all you needed. I won’t admit to how many times I ate this as a kid. But here’s to a more modern and flavorful twist on an old favorite. Dry brined the chicken with kosher salt. Then made my own...

Posted a day or so ago. Not mine... Marketplace posting... Sewaren NJ Clean with all accessories for $800.

Some comfort food we haven’t had in a while. White and dark meat, lemon juice, EVOO, minced garlic, Aleppo pepper, black pepper and salt. On the grill with yellow and red bells and sliced purple onion. And some of that rice y’all like with vermicelli and mustard seeds mixed in and topped with...

This was at 3 hours at 250* then wrapped in foil for 2 hours at 250* rested for 1 hour. Juicy fork tender dinner for 9.

Are they all like that? By design? What do I not understand? Here in my ignorance I find it annoying that I have to remember to adjust the lid vent after each lift. Any ideas on how to tighten it a bit? I'd rather have to adjust it with a hammer than to leave it as is. :)

Well, before the coming rain storm hits, might as well grill up some dang good chicken. More pics to follow is this comes together.

Still a little early but hey, never too soon to start a thread. Gotta get to the gym to build that appetite first. See ya back here in a few short hours.

Heating up the E6 for some pizza! KPro with a full CA white oak log on top of it. Almost to temp And HOT!

90°F today so going simple and easy. Some crusted yardbird with baby bellas, vermicelli rice and some marinated cukes. More pics to follow as this comes together.

I've seen some brief mentions in a few threads about wrapping the deflector on the WSK and am a bit perplexed about how that would work. The thing has holes designed to let air through, so wouldn't that yield sub-optimal performance? And if I pushed through the foil on all the holes, then gunk...

Applewood under B&B briqs. 250° target cook temp. One rack is SPOG which will be finished with a homemade Salt Lick original style bbq sauce. The other 2 are with my magic dust recipe and will only be a dry rubbed rib.