The weather's too good!


 
Dave from Denver

Dave from Denver

TVWBB Wizard
Monday was 90 degrees so there was no reason to cook inside.
Chicken dusted with S&P&Old Bay, stuffed with thyme sage and rosemary and 2 lemon halves, over pecan wood.
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Veggies on the grill
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Got my smoker crankin - it took a propped door and an offset lid and a half ring of raging K but this temp held for nearly an hour before settling in to 360.
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Half way there
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Chicken's at 165 in the thigh
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Cut the corn off the cobs, chopped the onion, some grilled jalapeno, tomato, red bell pepper, and cilantro, with cumin and homemade chili powder and black pepper.

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Nommers
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Shaun,

I used 3 small-ish chunks of Pecan wood. Because I prepared the chicken more like a roasted chicken than a BBQ chicken I didn't want to overpower it with hickory (or any type of) smoke flavor.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
Look at that plate of food!!!!! Awesome, everything looks great!!!! </div></BLOCKQUOTE>

Thanks Larry. I poached your sweet potatoes recipe, starting them over indirect heat for about 20 minutes then flipping and finishing over direct heat. They came out great!
 
Excellent looking food there Dave. Man I do love a good roasted bird. I'm going to try that sweet potato method this weekend.

How did you season the sweet taters if I may ask?
 
Wow Dave that all looks killer. Been a super long time since i've done a bird on the WSM and after lookin at your pics I know I need to do one soon.
 
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