ATB's Way Overcooked

[Steve Whiting]

Friday night the wife and I were headed over to some friend’s house for a forth-of-July gathering. I was not doing the grilling but was asked to bring some ABT’s for the party. It took a lot longer to prepare the 40 Jalapeno peppers (80 total ABT’s) then I had expected so I got a late start on the cook. To top it off I underestimated the amount of fuel to use and struggled to keep the temp above 215. 1 hour later and with both racks full of not quite done ABT’s it became time to leave. I grabbed 30 or so ABT’s and in a non-thinking rush left the rest to cook on the WSM. 4 hours later we returned home to find the smoker still slightly warm and the ATB’s waiting for me to remove them. I know this is an extremely long time to cook them but I must say with the exception of the few that were riding the edge of the grate and burned to a crisp, these things were not half bad overcooked as they were. My question is at what temp and how long do you guys usually cook your turds?

 

[Pat McCreight]

I made my first batch this past weekend. I had a temp of 300 and they were on for about an hour. Probably could have gone longer to crisp the bacon a bit more.

 

[Clark Deutscher]

I actually usually cook them on the kettle at higher temps, start indirect and then finish direct at about 425 or so.

Clark

 

[Craig Cole]

I like to smoke them between 200-225 and achieve good results with a 2 hour smoke time.

I did something similar last year and left some on the smoker for about the same time and I still liked them.

The logner they smoke the softer the jalaps get and I like that. I'm not a jalapeno fan so I like them soft.

 

[Chris Derum]

I usually smoke mine as well in the 225 range, but this past fourth weekend we were at my moms house so I did them on her kettle. Started out indirect and finished them up direct for desired doneness. Turned out great and everyone was devouring them.

 

[Steve Whiting]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Craig Cole:
I like to smoke them between 200-225 and achieve good results with a 2 hour smoke time.

I did something similar last year and left some on the smoker for about the same time and I still liked them.

The logner they smoke the softer the jalaps get and I like that. I'm not a jalapeno fan so I like them soft. </div></BLOCKQUOTE>

I thought I read in the AtB receipe that they should cook for approximately 1 hour but at the hour mark mine were not done. I think 2 hours is a good time for them.