Sat nite party scene


 
Thanks to all, glad you enjoyed the little pictorial! I'm actually still recovering from all the beer and mojitos I consumed. The Sunday morning menudo helped a little but I was still hung over most of the day...lol.

Yes, there were plenty of salsa and merengue going on inside......that's where most of the ladies congregated. Most of the guys were outside near the bbq...lol. Ladies to guys ratio was 3:1, my kind of party. :)

The yakitori setup worked great. We sometimes go to late night yakitori joints and I've looked at a few of their dedicated yakitori grills in action. These Japanese grills are simply long, skinny, steel fire boxes, some insulated, some not, use gas or lump, about 3 to 4 ft long ea, with with a set of long adjustable steel rods going across to rest the skewers on. So that's where I got the angle iron idea. In fact, I'm planning on welding up a 3ft long dedicated charcoal yakitori grill for my next project.

Thanks!
 
You should of PM me and helped you get rid of that hangover with a few more drinks...lol
Glad to hear you had a great time. Have a great week George.
 
GreggP said:
Can you elaborate a little on your yakitori setup? I'd like to do something similar.
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Certainly. I laid two, 24 inch long, 1" angle irons across the top of my 22" kettle, resting on its rim. I kept the cooking grate on there as a safety catch in case a skewer or two fell through. As for the charcoal arrangement I placed 4 clay bricks on the charcoal grate to create a long channel across the middle of the kettle.
The trick to not burning the wooden skewers is to keep them as little exposed to the direct heat beneath. This requires trying to keep the length of the skewered items the same so they all fit snuggly between the angle irons, uniformly.
Also, to keep the round bamboo skewers from rotating on their own pair them so they're contacting one another. They'll all stay put.

I got the 48" angle iron from Home Depot and chopped it in half.
 
Quite a party.
what are you exactly using for the smoker? the base looks like a WSM18 but the top isnt. I like how you can hang the ribs. do you find the ribs closer to the finish sooner? How far above the coals are they?
 
Now THAT's what it's about, right there. Outstanding cook, and the pics made me wanna be a part of the fun! Thanks so much for sharing!
 
fritz said:
what are you exactly using for the smoker? the base looks like a WSM18 but the top isnt. I like how you can hang the ribs. do you find the ribs closer to the finish sooner? How far above the coals are they?
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Instead of a tamale pot smoker body used for the mini-wsm I'm using a 16 gallon drum body which is about 27" long sitting on a Smokey Joe. I replaced the stock Smokey Joe legs with some thicker and wider aluminum bar stock, bent into shape and fitted.
The rib tips clear the coals by at least 3" and they get slightly blackened from the radiant direct heat but that's about all. They all get evenly cooked, top to bottom.
And it only uses 1 chimney full of briquettes for the entire cook, whether at 300F for 3.5 hours or 250F for 6 hours. Those ribs were cooked at 300F straight. And still plenty of coals left.

The midi-wsm
P1060995_zpscec37175.jpg
 
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