Another HOT day so I opted for a hands-free experience--one where I could throw my food on the cooker and retreat into the air conditioned home. Ended up pulling out the Mini WSM to smoke some chicken and corn.
I didn't get to take too many photos, but the jist of it is regular o' Kingsford briquettes with two apple chunks and one cherry chunk. The chicken grill pack was brined in water, sugar, vinegar, and salt for 4 hours. Then rubbed with Memphis dry rub (el cheapo). As you can see, I've been slacking off. Haven't had much time to put together my own rubs. Going to have to do that in preparation for Labor Day's bbq!
Smoked the chicken for 2.5 hours: The temperature started at 215, and 20 minutes later it was up to 240. But the constant temperature was at 275 for the remaining 2 hours. Smokey Joe Gold being side vented makes it REALLY hard to reach my preferred temp of 375 for chicken. Any advice?
I've never had smoked corn on the cob. Had it with butter and Lawrey's seasoning salt; quite amazing!
Oh, and I did something really stupid--or perhaps not: I was doing the minion method, so I had to use the chimney starter outside of the grill. I placed it over the ceramic diffuser over the grass in order to avoid a grass fire. Well, when it got fully lit, the ceramic cracked directly in half. I was so upset. But my frown turned upside down as soon as I realized, "Wait a minute, this is great, now I have a gap in the middle to allow more heat to pass!" and all was well again.
Here are photos:
I didn't get to take too many photos, but the jist of it is regular o' Kingsford briquettes with two apple chunks and one cherry chunk. The chicken grill pack was brined in water, sugar, vinegar, and salt for 4 hours. Then rubbed with Memphis dry rub (el cheapo). As you can see, I've been slacking off. Haven't had much time to put together my own rubs. Going to have to do that in preparation for Labor Day's bbq!
Smoked the chicken for 2.5 hours: The temperature started at 215, and 20 minutes later it was up to 240. But the constant temperature was at 275 for the remaining 2 hours. Smokey Joe Gold being side vented makes it REALLY hard to reach my preferred temp of 375 for chicken. Any advice?
I've never had smoked corn on the cob. Had it with butter and Lawrey's seasoning salt; quite amazing!
Oh, and I did something really stupid--or perhaps not: I was doing the minion method, so I had to use the chimney starter outside of the grill. I placed it over the ceramic diffuser over the grass in order to avoid a grass fire. Well, when it got fully lit, the ceramic cracked directly in half. I was so upset. But my frown turned upside down as soon as I realized, "Wait a minute, this is great, now I have a gap in the middle to allow more heat to pass!" and all was well again.
Here are photos:
Last edited:
