First attempt, 14" WSM.


 
TonyUK

TonyUK

TVWBB Guru
Hi.

I'm consider myself not too shabby using my two kettles, but new to the WSM. Had an outing recently & decided to cook a beef fillet, slo'n'lo with mesquite wood chunks. Turned out not bad at all. (The fillet was hoovered up in record time)! Hope you like the pics.

mcd8h0.jpg


2llf09k.jpg


Seared chille scallops for a very nice surf 'n' turf! (Yep, we eat beef rare in this house…:) ).

23jnx90.jpg
 
I'd have to say that now you're not too shabby with the Kettles and the WSM, that's a nice cook
 
Mods. Apologies. I appear to have put this thread in the wrong place.
Please put into the 14.5", 18.5" & 22.5" where it belongs.
Again, apologies.
Tony.
 
Chris. I seared it on the Smokey Joe afterwards. Rested it for about 40 mins before carving.
Tony.
 
Looks like ya done the beef perfect! My whole family is quite carnivourous so we cook our beef rare (although I've been known to take my blue). One of the things I like about traveling in Europe - France especially - they know how to cook meat. I always laugh when friends come over and ask for medium-well. I tell them NO! Kinda like the Beef Nazi! NO WELL DONE FOR YOU!!
 
TonyUK;
This is NOT a criticism but a suggestion. When you are only cooking on the top grate, remove the center grate. That leaves one less grate to clean. I will NOT tell you how many cooks it took me before I wised up...:rolleyes:

I am a big fan of the Mini-Joe and 14.5" along with my 18.5" WSM. The ONLY problem, my poor 18.5" has seen little use since I got the two smaller ones. Oh well, it's nice to have it for larger cooks (I can only cook EIGHT half racks of ribs on either of the smaller ones at one time using rib racks;)).

That was a FINE job on the loin!

Keep on smokin',
Dale53:wsm:
 
TonyUK said:
Chris. I seared it on the Smokey Joe afterwards. Rested it for about 40 mins before carving.
Tony.
Click to expand...

great - thanks
one thing to look at - instead of firing up the SJ - just remove the centre section of the WSM, open up all the bottom vents and drop the top rack down onto the charcoal rings - you can grill/sear right there....
 
You must log in or register to reply here.

 

Back
Top