Side dishes on the smoker

[Jonas-Switzerland]

Hi guys

I've been experimenting with my WSM 22. For summer cooking, I like to cook whole menus on the gas grill. Usually a pan of vegetables next to the meat. I wanna try something similar on the WSM. But it did not turn out great. I like to cook between 250-275F.

I tried putting salted+oiled potatoes on the "burn zone". It took about 3h to get done. And then they were dried out. I repeated the experiment with similar results. Next time I put them in a dutch oven, maybe that helps.

I tried some honey glazed carrots. But again, after two hours it was dry, and not really cooked through. And it was bitter from smoke flavour.

I've seen people do baked beans on the smoker directly. But do you do any vegetables directly on the smoker?

 

[DanHoo]

I've seen people do baked beans on the smoker directly. But do you do any vegetables directly on the smoker?

I tried beans once but they fell through the grates

The veggies I smoke are garlic, tomatoes and sometimes onions. Others are grilled, usually direct heat.

 

[Tim Campbell]

Hi guys

I've been experimenting with my WSM 22. For summer cooking, I like to cook whole menus on the gas grill. Usually a pan of vegetables next to the meat. I wanna try something similar on the WSM. But it did not turn out great. I like to cook between 250-275F.

I tried putting salted+oiled potatoes on the "burn zone". It took about 3h to get done. And then they were dried out. I repeated the experiment with similar results. Next time I put them in a dutch oven, maybe that helps.

I tried some honey glazed carrots. But again, after two hours it was dry, and not really cooked through. And it was bitter from smoke flavour.

I've seen people do baked beans on the smoker directly. But do you do any vegetables directly on the smoker?

I've done whole, cored cauliflower. Works well on the smoker. I baste it every 20-30 minutes. Total cook time varies, but usually 2-3 hours.

 

[Tim Campbell]

Like Dan mentioned...smoked onions are really good.

 

[timothy]

Smoked cali is really good , try wrapping it in bacon with BBQ sauce glaze.
Root vegs can use some pre help like nuking or parboiling. I would never try to do dry beans in a WSM.
Start em on the stove then finish in the WSM, preferably under a butt or ribs.
Smoked whole potatoes, top rack. 275 -300 takes about 3-4 hrs or until soft, then crash them in a CI skillet.

 

[Tim Campbell]

Smoked cali is really good , try wrapping it in bacon with BBQ sauce glaze.
Root vegs can use some pre help like nuking or parboiling. I would never try to do dry beans in a WSM.
Start em on the stove then finish in the WSM, preferably under a butt or ribs.
Smoked whole potatoes, top rack. 275 -300 takes about 3-4 hrs or until soft, then crash them in a CI skillet.

Gotta try that bacon wrap...thanks for the tip.

 

[timothy]

Gotta try that bacon wrap...thanks for the tip.

Wife made it and wow it was good.

Bacon Wrapped Smoked Cabbage - Hey Grill, Hey

Smoked cabbage is a tasty side dish for any backyard BBQ, but wrap that cabbage in bacon and you're in for a next level feast.

heygrillhey.com

 

[Tim Campbell]

That looks fantastic.

 

[Timothy F. Lewis]

I’ve been doing “Hobo packets” of carrots lately, two pounds of carrots, a 1/4# of butter with salt and pepper, some dried thyme, about an hour seems to work out pretty well.
That cabbage looks very interesting! Maybe for the big bash next week…

 

[Tony Coloma]

Do side dishes on the gasser. Been cooking a lot this season. Need more recipes. Potatoes are easy. Whole, wrapped or open take less than an hour. Cut up, seasoned, wrapped in foil pouch, as little as 30 minutes

Now if only there was a perfect container to fit on the warming rack.
Definitely need more veggies and greens ideas

 

[Brenda T]

Smoked cali is really good , try wrapping it in bacon with BBQ sauce glaze.
Root vegs can use some pre help like nuking or parboiling. I would never try to do dry beans in a WSM.
Start em on the stove then finish in the WSM, preferably under a butt or ribs.
Smoked whole potatoes, top rack. 275 -300 takes about 3-4 hrs or until soft, then crash them in a CI skillet.

I love smoked and smashed taters. But I do them in the reverse order - boil until almost tender, then smash, add butter (or oil) and seasoning and put in the smoker on a frog mat. Usually smoke for about an hour.
I boil them in chicken stock for a little extra flavor.
Same result, but I guess mine are actually "smashed and smoked".

 

[Tim Campbell]

I love smoked and smashed taters. But I do them in the reverse order - boil until almost tender, then smash, add butter (or oil) and seasoning and put in the smoker on a frog mat. Usually smoke for about an hour.
I boil them in chicken stock for a little extra flavor.
Same result, but I guess mine are actually "smashed and smoked".

Wow does that sound good!

 

[MartinB]

I think smoking your sides is too much smoked stuff. Smoke really doesn't go well with a lot of things either. There is no need to smoke any sides etc.
I often cook corn on cob, but I wrap it in tin foil.

 

[Jonas-Switzerland]

I’ve been doing “Hobo packets” of carrots lately, two pounds of carrots, a 1/4# of butter with salt and pepper, some dried thyme, about an hour seems to work out pretty well.
That cabbage looks very interesting! Maybe for the big bash next week…

And then just throw them on a smoker?

Like Dan mentioned...smoked onions are really good.

Slept on onions.

I cut a hole on top, added some bouillon, butter and salt and put em in. Prepped in minutes. Man, onions are awesome.

Also put some leftover potatoes on it. That worked. Pre cooking potatoes is a guest cook thing for me. I am experimenting for lazy week day cooks.

I tried beans once but they fell through the grates

amateur. You cook your baked beans in the water pan, of course.

I presumed recipes like this were common place:

On today's cook I realized part of my cooking setup is to blame. House gets renovated and I had to move my gas grill next to the smoker. Having both next to me opened up possibilities. The smoker and gas grill were on opposite sides of the house before. Gas grill was close to guests, so I could be there while grilling burgers. Need to think about my future setup.

Still, gonna experiment with some Low&Slow sides more. Onions are the perfect thing. When I do smoke my proteins, I am usually out of smoke at hour 2-3. I can put on sides without smoking them if its too much.

 

[timothy]

I love smoked and smashed taters. But I do them in the reverse order - boil until almost tender, then smash, add butter (or oil) and seasoning and put in the smoker on a frog mat. Usually smoke for about an hour.
I boil them in chicken stock for a little extra flavor.
Same result, but I guess mine are actually "smashed and smoked".

That's how I do them in the inside oven but will try them like that on the smoker.
I've just started using duck fat for frying taters.

 

[timothy]

Is that cream cheese in the Weber basket?

 

[timothy]

Man, onions are awesome.

Try this.

 

[timothy]

I've seen a few who did scalloped or au gratin potatoes on the smoker but I don't recall who.

 

[Keith Jenkins]

I've done smoked macaroni and cheese (counts as a vegetable in some parts of the USA, ), as well as smoked bacon wrapped whole potatoes (with skin on), but as others have said, neither one of those sides needs hours and hours of smoke.

 

[JKalchik]

Lessee......

Smoked potatoes (whole russets)
Macaroni & cheese (turned out.... okay)
Smoked beans (2 thumbs up!)
Cauliflower (florets, par-steamed, and smoked for 30 minutes, with a light sauce of mayo, sour cream and a good curry powder)
Cheesecake (no smoke at all)
Queso dip (smoke the veg & cheese, saute off the protein, combine in a slow cooker, thinned with milk as necessary)

The smoked beans and the queso dip are hits, and I can't make the queso dip twice the same way. Different cheeses, and hot breakfast sausage, chorizo, or amazingly enough, a hot vegetarian faux sausage works really well.