JasonWilliams-CA
New member
Hey folks!
Thought I would share my first cook on my 22" weber kettle yesterday. I was very excited for this and wanted to share.
My setup
22" Weber
jealous devil briquettes
charcoal baskets used
thermoworks thermapen
Chicken thighs (bone in, skin on)
made my own rub of brown sugar, salt, pepper, some garlic and onion. (food allergies in the family. Safer to make. Going to play with different variations)
Seasoned the chicken and put them in the frig for about 2 hours.
Indirect cooking method with one basket filled on one side, thighs on other at 400 degrees,
Overall, I believe it was successful.
The chicken came out very juicy and moist. Unlike anything I have ever been able to do on my gas grill.
In fact, my family is so used to dry chicken (whether on the gas grill or strove/crock pot), everyone was thinking "Is this fully cooked chicken?" ....
I used my thermapen and pulled the thighs off around 180.
Flavor was very good. I noticed a nice fragrant smell as well. I have never had that before.
I learned a lot.
Timing. I think it will take me several cooks to get the hang of planning my cook. From the time I start the chimney until completion of the food. It took a bit longer, but I think experience will help me long term.
Briquettes. I did not use enough from the start and had to add a few. Figuring out how many briquettes to use in the chimney and in the baskets,
I forgot to put some foil underneath where the thighs where, to catch the drippings. I figure I can just clean it up today.
I was astonished how easy it was to control the temp. Initially, I was concerned about the temp before I put the food on. It was hitting 450-500 degrees. I kept trying to adjust the dampers, but realized the more I fiddle with them, more problems I could cause.
Once I put the chicken on, everything seemed to just "set". I had the bottom fully open and the top halfway. After that, it was locked in.
I had a great time. Looking forward to learning as I go.
Now, I just need to figure out what else to cook on my kettle so I can use it all the time.
Breakfast?
Lunch?
dinner?
We have some leftovers from the cook and I think i am going to make some corn, potatoes and other veggies today. Gives me an excuse to use my kettle!
Thanks for all the feedback and help!
Cheers,
Jason
Thought I would share my first cook on my 22" weber kettle yesterday. I was very excited for this and wanted to share.
My setup
22" Weber
jealous devil briquettes
charcoal baskets used
thermoworks thermapen
Chicken thighs (bone in, skin on)
made my own rub of brown sugar, salt, pepper, some garlic and onion. (food allergies in the family. Safer to make. Going to play with different variations)
Seasoned the chicken and put them in the frig for about 2 hours.
Indirect cooking method with one basket filled on one side, thighs on other at 400 degrees,
Overall, I believe it was successful.
The chicken came out very juicy and moist. Unlike anything I have ever been able to do on my gas grill.
In fact, my family is so used to dry chicken (whether on the gas grill or strove/crock pot), everyone was thinking "Is this fully cooked chicken?" ....
I used my thermapen and pulled the thighs off around 180.
Flavor was very good. I noticed a nice fragrant smell as well. I have never had that before.
I learned a lot.
Timing. I think it will take me several cooks to get the hang of planning my cook. From the time I start the chimney until completion of the food. It took a bit longer, but I think experience will help me long term.
Briquettes. I did not use enough from the start and had to add a few. Figuring out how many briquettes to use in the chimney and in the baskets,
I forgot to put some foil underneath where the thighs where, to catch the drippings. I figure I can just clean it up today.
I was astonished how easy it was to control the temp. Initially, I was concerned about the temp before I put the food on. It was hitting 450-500 degrees. I kept trying to adjust the dampers, but realized the more I fiddle with them, more problems I could cause.
Once I put the chicken on, everything seemed to just "set". I had the bottom fully open and the top halfway. After that, it was locked in.
I had a great time. Looking forward to learning as I go.
Now, I just need to figure out what else to cook on my kettle so I can use it all the time.
Breakfast?
Lunch?
dinner?
We have some leftovers from the cook and I think i am going to make some corn, potatoes and other veggies today. Gives me an excuse to use my kettle!
Thanks for all the feedback and help!
Cheers,
Jason