First time ABT's - WSM or OTG? - End notes and pic's


 
Antti P

Antti P

TVWBB Member
Dear group,

doing ABT's the first time now. Fresh jalaps are difficult to find, but now I have a source.
I deffinately want some smokiness to the ABT's, so that being said I'm keen to do this with WSM:

250-300F empty pan or even without the pan (circa 2 hours) with some apple wood. Is this OK?
I have thin bacon, BUT do I end up still with soft bacon with WSM?

Should I go with OTG, indirect medium/high heat with some apple wood (circa 45-60min)?

Please advice, I have promiced the ABT to friends as well, so I'am aiming for the best possible result with this frirst go...

Thank you very many!
 
WSM with a pan. You won't have to deal with flare-ups and they all cook ebenly. Takes maybe 1 - 1 1/2 hours. With thin bacon they will turn out fine.
 
What Dan said. I do my ABTs on the WSM (with a water-filled pan) at about 250. I let 'em go about two hours and they're great. You don't get crisp bacon, but it's well done and not chewy.
 
Cool!

Thanks guys, in fact the WSM is up running while I write this. waiting the temp to go down to 250F.

I have red jalaps filled with mixture of cream cheese+mature English cheddar+bit W-sauce. In addition I have Hungarian wax peppers as well filled with brie. Bacon wrapped around and sprinkled with onion and white onion powder. Hungarian wax might be wee bit milder than the jalap, but it is bigger in size.

If possible, I'll post pic's - maybe on Monday morning.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Antti P:
Cool!

Thanks guys, in fact the WSM is up running while I write this. waiting the temp to go down to 250F.

I have red jalaps filled with mixture of cream cheese+mature English cheddar+bit W-sauce. In addition I have Hungarian wax peppers as well filled with brie. Bacon wrapped around and sprinkled with onion and white onion powder. Hungarian wax might be wee bit milder than the jalap, but it is bigger in size.

If possible, I'll post pic's - maybe on Monday morning. </div></BLOCKQUOTE>

You better get some pics up! Those sound amazing!
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Dear all,

the ABT's were a success! One note, the jalaps were really hot! I gave few of the peppers to my brother who reheated the batch next day - low heat for a 30 min or so. He noted that the peppers were not hot at all, but mild.

I guess I should have kept them in the WSM bit longer to kill the excess heat..

Pic's as promiced
 
Looks great Antti.

Next time say so in time so i can jump on the boat and come over!! heck i would even swim for those.

Were in Finland do you live?

Thx for sharing
 
Great job, Antti!

I like mine a little warm. I usually have to wind up putting some ground cayenne in my mix for my peppers.
 
They look great, another trick if you want to cut back on some of the heat is to add some honey to the cream cheese mixture. Also, try them with some pulled pork in the mixture (if you don't have time to doe a pork shoulder prior to the ABT's you can chop up some lil'smokies...this will give them some more smoke flavor, and is a good reason to smoke a pork shoulder!)
 
If I did not have fresh peppers I would have to move or grow my own. If you scrap out the seeds and viens they shouldn't be to hot. Jalapeno's around here have become to tame for me.
 
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