Chili on WSM

[J Moodie]

Merry Christmas everyone!

I was wondering if anyone had done any chili on their WSM? I was thinking of starting on stove stop to sweat the onions and veg, sear the meat, etc, but then cook (braise) chili in a pot on the WSM to impart a little smoke flavor.

Does that sound feasible? Would it destroy my nice pots and pans? Cause it appears most use disposable pans on the WSM. Cast Iron?

Likely would need to go high heat I assume, about 350?

Any guidance would be great!

 

[Steve Cutchen]

I think using the WSM as a heat source is fine. But as a flavoring tool, I would use it on your chili meat and maybe your chiles directly rather than trying to impart a smoke flavor to the entire dish. Otherwise, you are smoke-flavoring the other ingredients in your chili, which may have a more subtile, delicate flavor to contribute.