Robert-R
TVWBB Diamond Member
This was a first cook with a home made cone on an old Weber 18.5 daisy wheel.
The inspiration for the recipe was a post by Robert McGee.
I love jerk & continue to torture my wife of some 40 years with it.
Wings were brined for 3 hours, rinsed in water, stabbed repeatedly with a fork, & marinated in Walkerswood & some olive oil for 3 hours.
I filled the cone with KBB to figure out how much charcoal I would need. Lit the chimney on the gasser. Used 1 chunk of cherry wood.
The cone puts out so much heat that the Thin Blue Smoke is almost instantaneous.
I put the lid on and temps according to the lid thermometer were around 600*.
I let the cooker cruise for 15 minutes. The heat did not abate.
Cut the bottom vents to 50%. So I say "**** it" & add the wings.
20 minutes later & a sampled temp of the wings had an internal temp of 184* measured with a Thermowand .. sauced the wings with some Sweet Baby Ray & cooked for another 4 minutes. Pulled & loosley tented with alum foil for a bit.
Damn good!!!
The chicken was moist & tender. Great heat & flavor. The skin was not crispy (got to work on that), however it was not rubber (call it bite through) - maybe cook for a bit longer.
The inspiration for the recipe was a post by Robert McGee.
I love jerk & continue to torture my wife of some 40 years with it.
Wings were brined for 3 hours, rinsed in water, stabbed repeatedly with a fork, & marinated in Walkerswood & some olive oil for 3 hours.
I filled the cone with KBB to figure out how much charcoal I would need. Lit the chimney on the gasser. Used 1 chunk of cherry wood.
The cone puts out so much heat that the Thin Blue Smoke is almost instantaneous.
I put the lid on and temps according to the lid thermometer were around 600*.
I let the cooker cruise for 15 minutes. The heat did not abate.
Cut the bottom vents to 50%. So I say "**** it" & add the wings.
20 minutes later & a sampled temp of the wings had an internal temp of 184* measured with a Thermowand .. sauced the wings with some Sweet Baby Ray & cooked for another 4 minutes. Pulled & loosley tented with alum foil for a bit.
Damn good!!!
The chicken was moist & tender. Great heat & flavor. The skin was not crispy (got to work on that), however it was not rubber (call it bite through) - maybe cook for a bit longer.
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