Hey all:
A couple of weeks ago, got interested in using the WSM as an oven/roaster after reading several posts about high heat/grilling stuff. Was wondering just how hot I could take it with just briquettes (K or Rancher) that was on hand. That question and a favorite quick-easy dinner prep collided into the successful application of oven roasted mussels ala WSM.
As to the where the heat could be taken question, don't think actual temperature top was reached, but the actual temp was sufficient to get the job done in short order.
Also did a batch in the oven, so was able to do a side-by-side taste comparison.
The WSM was set with only K blue-bag briquettes. The mussels on the WSM were done in 20-25mins; very respectable given the crowded pan. Usually it's 18min in ~400F oven (for a single layer of shellfish).
The WSM roasted mussels had nice light smokiness to them, that the oven roasted lacked. Any heavier smoking would have been overpowering to my tastes.
Gotta say, this was fun unexpected application for the WSM, and a new dimension to a favorite meal.
Recipe:
Mussels (cleaned)
Salt (Kosher)
Black Pepper
Parsley (dried in this case, fresh preferred)
Oil (veg in this case, olive preferred)
WSM configuration:
1 chimmey lit, over .5 chimmey unlit
(probably didn't need the unlit given the short cook)
no water pan
mussels on lower grate (to get closer to the fire)
all vents opened, lid tilted a little
A couple of weeks ago, got interested in using the WSM as an oven/roaster after reading several posts about high heat/grilling stuff. Was wondering just how hot I could take it with just briquettes (K or Rancher) that was on hand. That question and a favorite quick-easy dinner prep collided into the successful application of oven roasted mussels ala WSM.
As to the where the heat could be taken question, don't think actual temperature top was reached, but the actual temp was sufficient to get the job done in short order.
Also did a batch in the oven, so was able to do a side-by-side taste comparison.
The WSM was set with only K blue-bag briquettes. The mussels on the WSM were done in 20-25mins; very respectable given the crowded pan. Usually it's 18min in ~400F oven (for a single layer of shellfish).
The WSM roasted mussels had nice light smokiness to them, that the oven roasted lacked. Any heavier smoking would have been overpowering to my tastes.
Gotta say, this was fun unexpected application for the WSM, and a new dimension to a favorite meal.
Recipe:
Mussels (cleaned)
Salt (Kosher)
Black Pepper
Parsley (dried in this case, fresh preferred)
Oil (veg in this case, olive preferred)
WSM configuration:
1 chimmey lit, over .5 chimmey unlit
(probably didn't need the unlit given the short cook)
no water pan
mussels on lower grate (to get closer to the fire)
all vents opened, lid tilted a little
