Fajitas on the WSM 18


 
S

SMichael

New member
Anyone have any suggestions on grilling steak/chicken fajitas on the WSM? I was going to remove the pan and then grill away. Anyone do anything different?
 
something like a tri or a thick flank might benefit from the raised grate.

try smoking some whole onions and peppers and slice those for the fajitas.
 
True. We're usually cooking skirt for fajitas so a quick sear is about all it gets.

It's a long way from the top grate to the coals - what about taking out the pan and grilling on the lower grate?

Pat
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith:
what about taking out the pan and grilling on the lower grate?

Pat </div></BLOCKQUOTE>
I've been grilling like that for many years on my WSM. Full ring of lit lump, no water pan, and load up the lower grate. I cook all my steaks, chops, burgers, bellas, onions, etc. on the lower grate of the WSM. Here's a link to my method that might help.
 
I was getting really high heat on the top grate even with a full ring of lump. Enough to cause sausages to burst and flareups from some lamb burgers.

the WSM is perfectly fine as a grill, without the water pan. For something like fajitas, you're A-ok. It's not like you need nice grill marks or anything, because it all gets sliced up, right?
 
I do a lot of cooking with mine in the Egg configuration, works amazing for things that you want to have a really hot sear and not cook for very long. I do all my steaks, Tris, boneless breasts, and venison that way. For fajitas it will work very nicely. NEver actually done any cooking with the middle section and no water pan though, may have to give that a whirl too if I have a bigger load of stuff to get cooked up.
 
You can make beef fajitas just by smokin em... then, remove the center section and place the flank steak and grate directly on the charcoal bowl ... sears em up for a nice finish
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Thanks all! I did remove the pan and used the lower grate and grilled them. They turned out fine. Next time I'll have a better handle on how much charcoal to use. I did throw in a couple of wood chunks. Gave the meat a nice smokey flavor. Hickory.
Michael
 
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