Please note this is an archived topic, so it is locked and unable to be replied to. You may, however, start a new topic and refer to this topic with a link: http://www.banjohangout.org/archive/202818
Mopick - Posted - 03/24/2011: 04:42:24
I cooked a whole chicken on a rotisserie on my Weber kettle last night. It was the most delicious, moistest bird I believe I ever cooked. Yesterday morning before I went to work I put it in to brine in a solution of 6 cups water, 1/4 cup kosher salt, 1/4 cup brown sugar, a shot of Louisiana hot sauce, and mojo seco (dried mojo powder). I put the chicken in a one gallon zip lock bag and poured the brine in and filled it the rest of the way with cold water. Then I put it in the refrigerator with the bag sitting in big mixing bowl.
When I got home last night I started a fire in the Weber, rinsed the chicken and patted it dry with a paper towel, rubbed it down with olive oil, salt, garlic powder, fresh ground pepper and some more mojo seco. I spitted it up and put it on to rotate over indirect heat for a couple of hours.
It was so moist, and the flavors that permeated the meat. I didn't even use any hard wood or fruit wood for smoke, just the smoke flavor from the hard wood lump charcoal. I don't generally brine my chicken, at least not until now. I was watching Guy Fierri on some program and he said he didn't cook chicken unless it was brined. And I have to say, I like the outcome of this cook. And like Ron Popiel says, "You just set it and forget it." I checked on it every once in a while, but for the most part it was just sitting there spinning while I watched TV with my wife, picked the banjo or whatever.
The rotisserie for the Weber kettle comes with a ring you place on the kettle. The rotisserie is well elevated above the fire grate and the lid goes on top. I cooked the chicken at about 350 to 300 degrees. I had a three zone split fire with coal piled up on either side and a drip pan under the chicken. After an hour I checked the temperature in the breast and in the thickest part of the thigh. I checked at 1/2 hour intervals until the breast reached 160 and the the thigh 180. It took right at two hours.
This is a picture of a turkey on the spit.
Do you brine your chicken?
Randy
Edited by - Mopick on 03/24/2011 08:15:18
Mopick - Posted - 03/24/2011: 04:58:31
I need to get a second set of forks for my spit. I could easily cook two chickens on the Weber. I also want to get a basket so I can rotisserie cook legs and thighs, pork chops, fish, veggies, etc.
Randy
OM45GE - Posted - 03/24/2011: 05:03:04
I'm roasting a chicken this afternoon. I hope you don't mind if I steal your recipe.
xomcat - Posted - 03/24/2011: 05:03:30
I have never brined a bird; an overnight with an underskin rub works for me. I use the same zoned heat as you, but am a proponent of a beer can up the birds butt. Hurry up, spring - Mr. Weber is lonely in the shed!
Mopick - Posted - 03/24/2011: 05:12:54
quote:
Originally posted by xomcat
I have never brined a bird; an overnight with an underskin rub works for me. I use the same zoned heat as you, but am a proponent of a beer can up the birds butt. Hurry up, spring - Mr. Weber is lonely in the shed!
Yes, I've done that. That makes for a moist bird, you steam the innards with beer steam while cooking over indirect heat. None of my grills will start without beer.
Randy
Mopick - Posted - 03/24/2011: 05:18:49
quote:
Originally posted by OM45GE
I'm roasting a chicken this afternoon. I hope you don't mind if I steal your recipe.
Take a big measuring cup and put about 4 to 6 cups of cold water in it. Put in 1/4 cup of kosher salt and stir until the salt dissolves. When the water turns clear again, mix in 1/4 cup brown sugar. This is a basic brine solution.
I like to use one gallon bags to brine chicken. A whole bird will fit into a one gallon bag, or two halves of a spatchcocked bird. Then I add the brine and add enough water to fill the bag nearly to the top. You can use a glass pan or plastic. Don't use something like aluminum or anything that will react to the salt water.
The cells in the chicken meat draw the salt and sugar solution into the cell by osmosis. Whatever herb, spice or seasoning you put in the brine will be sucked into the cells of the chicken along with the moisture. Be careful because it's easy to over do.
Enjoy,
Randy
Edited by - Mopick on 03/24/2011 05:22:38
BConk - Posted - 03/24/2011: 05:48:05
My daughter always brines the Thanksgiving turkey and it comes out great - but I've never tried brining chickens - does it make the meat saltier?
a simple spatchcocked chicken cooked in the BGE or Primo has always been about as juicy and tender as I can imagine chicken can be. does it come out better than that?
mike gregory - Posted - 03/24/2011: 05:55:57
Ever try it with pork?
I haven't, but I am imagining what fun it would be to send out invitiations for a
"Fine Brine Swine & Wine" dinner.
jazzylynne - Posted - 03/24/2011: 06:29:06
We're making beer basted chicken this Sunday for company.
Do you think you could use beer to make the brining solution?
pandjlocke - Posted - 03/24/2011: 06:29:21
I usually brine whole birds when I BBQ them. I ALWAYS brine my Thanksgiving turkey. Brian, the meat is not salty, but the brine does affect the texture; favorably in my opinion. It is a little firmer. Think the texture of ham as opposed to roast if it were pork. Just the texture, not the salt. And, Mike, I have brined pork loin roasts before smoking them. It firms up the texture just like poultry. Makes some nicely sliced meat.
Mopick - Posted - 03/24/2011: 06:32:56
quote:
Originally posted by mike gregory
Ever try it with pork?
I haven't, but I am imagining what fun it would be to send out invitiations for a
"Fine Brine Swine & Wine" dinner.
I haven't tried to brine swine, Mike. But I sure you'll find that brined swine is fine, especially with a little wine. Red please. "Why? Because I like it," ~Justin Wilson
Actually, a lot of people will marinate pork, inject it with a solution and then slow smoke it. I usually rub my pork with yellow mustard and a dry rub a few hours before I cook it.
RD
Mopick - Posted - 03/24/2011: 06:34:58
quote:
Originally posted by pandjlocke
I usually brine whole birds when I BBQ them. I ALWAYS brine my Thanksgiving turkey. Brian, the meat is not salty, but the brine does affect the texture; favorably in my opinion. It is a little firmer. Think the texture of ham as opposed to roast if it were pork. Just the texture, not the salt. And, Mike, I have brined pork loin roasts before smoking them. It firms up the texture just like poultry. Makes some nicely sliced meat.
That answers my question Paddy. My chicken was a little salty, but I think I did that after the brine. I was seasoning the bird after I patted it dry and I put salt, pepper, and garlic powder even into the cavity. I think that's where I over did it.
RD
pandjlocke - Posted - 03/24/2011: 06:43:53
quote:
Originally posted by Mopick
quote:
Originally posted by pandjlocke
I usually brine whole birds when I BBQ them. I ALWAYS brine my Thanksgiving turkey. Brian, the meat is not salty, but the brine does affect the texture; favorably in my opinion. It is a little firmer. Think the texture of ham as opposed to roast if it were pork. Just the texture, not the salt. And, Mike, I have brined pork loin roasts before smoking them. It firms up the texture just like poultry. Makes some nicely sliced meat.
That answers my question Paddy. My chicken was a little salty, but I think I did that after the brine. I was seasoning the bird after I patted it dry and I put salt, pepper, and garlic powder even into the cavity. I think that's where I over did it.
RD
Yeah, be careful with your seasonings after brining. And rinse the brine off before smoking. It's done its job.
Mopick - Posted - 03/24/2011: 06:50:16
quote:
Originally posted by pandjlocke
Yeah, be careful with your seasonings after brining. And rinse the brine off before smoking. It's done its job.
How long do you leave it in the brine?
trapdoor2 - Posted - 03/24/2011: 06:58:16
quote:
Originally posted by BConk
a simple spatchcocked chicken cooked in the BGE or Primo has always been about as juicy and tender as I can imagine chicken can be. does it come out better than that?
I brined and/or beerbutted chicken for years...until I got my Primo XL. Now I just spatchcock it and let 'er rip. The Turkey I did at Thanksgiving was excellent, moist, smokey and flavorful. The Standing Rib at Xmas was also perfect. I'm sold on the ceramic BBQ.
I have to admit that some of the citrus brines do add a tangy flavor component that I like. Hmmm. Maybe I need to do a turkey in orange juice on the Primo...
I do brine fish before I smoke 'em...but only for a couple hours.
Slick Salmon - Posted - 03/24/2011: 06:59:49
Cook's Illustrated worked out the basic rules for brining. They are as follows:
1/4 C table salt or 1/2 C kosher salt per quart of water (it's 2.5 oz in either case) + 1/2 C sugar
Use 1qt of brine per pound of chicken (or any other fowl)
Brine for 1hr per pound not to exceed 8 hrs.
Mopick - Posted - 03/24/2011: 07:16:35
quote:
Originally posted by Slick Salmon
Cook's Illustrated worked out the basic rules for brining. They are as follows:
1/4 C table salt or 1/2 C kosher salt per quart of water (it's 2.5 oz in either case) + 1/2 C sugar
Use 1qt of brine per pound of chicken (or any other fowl)
Brine for 1hr per pound not to exceed 8 hrs.
Yeah, 1/4 cup salt per 1 quart of water (4 cups) = 5% solution. I just use about a quart of brine plus whatever amount of water to fill a gallon zip lock with the bird in. Adding the sugar adds more flavor to the meat. Brown sugar can also color the meat somewhat, so you can use white sugar. I use light brown. 1/4 cup, equal to but never more than the amount of salt. Technically you should use more kosher salt because it's courser and has more air pockets, but I still only use about 1/4 cup per quart of water.
Brine any fowl or lean meat such as pork chops or tenderloin. Never brine red meat, it doesn't need it.
Thanks for the guideline.
Randy
Edited by - Mopick on 03/24/2011 07:19:07
pandjlocke - Posted - 03/24/2011: 07:32:21
quote:
Originally posted by Mopick
quote:
Originally posted by pandjlocke
Yeah, be careful with your seasonings after brining. And rinse the brine off before smoking. It's done its job.
How long do you leave it in the brine?
Usually 6 - 8 hours for a turkey.
raybob - Posted - 03/24/2011: 07:34:11
Only experience we have with brining is doing geese that we had for Christmas a couple times. It turns out delicious. Never tried to brine pork, or chicken for that matter. Might have to try it now.
Should this thread be [FF]'d ?
Mopick - Posted - 03/24/2011: 08:13:13
quote:
Originally posted by trapdoor2
I brined and/or beerbutted chicken for years...until I got my Primo XL.
I'll trade you my medium Big Green Egg for your Primo XL. There is nothing like cooking in the ceramic cooker. It's a whole different ball game. I especially like my medium Big Green Egg for a long cook. Pork butts low and slow.
Like BConk pointed out the other day, the primo XL is oval shaped so you can build a fire on one side and put the meat on the other for indirect cooking. I use a plate setter with my BGE as a barrier between the fire and the meat for indirect cooking. I cook spatchcock chicken on an elevated grate using a Woo ring. This makes for direct cooking but the elevated grate puts the chicken up at the lid seal.
Or I use the Weber kettle and build a fire on one side and put the spatchcock chicken on the other. Brining would be good for this, as the kettle doesn't lock in moisture like the Big Green Egg.
RD
Edited by - Mopick on 03/24/2011 08:16:52
trapdoor2 - Posted - 03/24/2011: 08:44:48
quote:
Originally posted by Mopick
I'll trade you my medium Big Green Egg for your Primo XL. There is nothing like cooking in the ceramic cooker. It's a whole different ball game. I especially like my medium Big Green Egg for a long cook. Pork butts low and slow.
Like BConk pointed out the other day, the primo XL is oval shaped so you can build a fire on one side and put the meat on the other for indirect cooking. I use a plate setter with my BGE as a barrier between the fire and the meat for indirect cooking. I cook spatchcock chicken on an elevated grate using a Woo ring. This makes for direct cooking but the elevated grate puts the chicken up at the lid seal.
Or I use the Weber kettle and build a fire on one side and put the spatchcock chicken on the other. Brining would be good for this, as the kettle doesn't lock in moisture like the Big Green Egg.
I use the plate setters (Primo calls 'em "D-plates") on the XL as well...allows me to use almost the entire surface indirect.
The only thing I haven't figured out yet on the Primo is how to get really high heat (like for searing steaks). Because of that, I kept the old Webber kettle for high heat applications.
Mopick - Posted - 03/24/2011: 08:58:43
quote:
Originally posted by trapdoor2
The only thing I haven't figured out yet on the Primo is how to get really high heat (like for searing steaks). Because of that, I kept the old Webber kettle for high heat applications.
Check this out. The grillgrates are hardened aircraft aluminum with flat tops on the raised rails. I'm thinking of getting some of these for use on both the Weber kettle and my gas grill. I'm especially interested in using this on my gas grill for searing steaks, burgers, chops, veggies.
grillgrate.com/The Big Green Egg will get real hot real fast. Use no plate setter and put the grate right on top of the fire ring. It'll T-Rex a steak right now. But I don't like my steaks T-Rexed, I like to cook them on the Weber, sear them over a pile of lump charcoal that has been mounded up on one side for a couple of minutes each side, them mover them over off direct heat for 10 to 15 minutes and let them finish up.
RD
Edited by - Mopick on 03/24/2011 09:05:07
rinemb - Posted - 03/24/2011: 09:20:05
I have brined turkeys, but not a chicken. I usually can't think that far ahead. But I do like to buy fresh chickens that have not been injected with (up to 5%) water before being frozen. I might brine a fresh one.
AFter learning about "spatchcocking" from Brian, I do like to do that with my BGE.
We like to grow a big herb garden, so we always carefully stuff a few stems of rosemary between the skin and the breast. The chicken really pulls in that herb.
Brad
BConk - Posted - 03/24/2011: 10:57:30
quote:
Originally posted by trapdoor2
The only thing I haven't figured out yet on the Primo is how to get really high heat (like for searing steaks). Because of that, I kept the old Webber kettle for high heat applications.
With my Oval XL I just fill the fire box, light it with a MAPP torch in a few places, then open up the vents wide and wait. It takes a while but the Primo will top out the thermometer in about an hour even with split firebricks and two pizza stones in there. It will max out even sooner if there's nothing in their but coal and the grill plates. Put your grill plates legs up and get those steaks right over the coal bed.
But for me - since I'm usually only cooking one steak, I'll just fire up one chimney of hardwood lump in my regular charcoal grill and crank the coal bed way up high under the grates to sear.
Edited by - BConk on 03/24/2011 10:59:55
pandjlocke - Posted - 03/24/2011: 11:21:01
Although it's not installed in the photo, my Horizon smoker has a cooking grate in the firebox that allows cooking at high heat. It makes some awesome steaks and spatchcock fowl. Quail rubbed in habanero pepper powder is phenomenal!
In the firebox photo, the grate can be seen sitting on the wood on the shelf to the left.
Mopick - Posted - 03/24/2011: 11:35:06
quote:
Originally posted by pandjlocke
Although it's not installed in the photo, my Horizon smoker has a cooking grate in the firebox that allows cooking at high heat. It makes some awesome steaks and spatchcock fowl. Quail rubbed in habanero pepper powder is phenomenal!
In the firebox photo, the grate can be seen sitting on the wood on the shelf to the left.
Foul, foul, foul. No fair posting a picture of the Cadillac of cookers.
Look at the way it's pulling the flame into the cook chamber. Do you use spits of hardwood on top a bed of charcoal? If so, do you use lump or briquettes. We've probably had this conversation before.
I used to use nothing but Kinsgsford briquettes, but I switched over to natural lump. But If I had to fire up that much iron, I think I would use a bed of briquettes with splits of oak and / or hickory on top.
So many people are infatuated by the idea of an off set firebox, then complain that they can't get the temperatures up in the cooking chamber. The don't realize you gotta have fire.
RD
Edited by - Mopick on 03/24/2011 11:51:30
trapdoor2 - Posted - 03/24/2011: 11:52:29
quote:
Originally posted by BConk
quote:
Originally posted by trapdoor2
The only thing I haven't figured out yet on the Primo is how to get really high heat (like for searing steaks). Because of that, I kept the old Webber kettle for high heat applications.
With my Oval XL I just fill the fire box, light it with a MAPP torch in a few places, then open up the vents wide and wait. It takes a while but the Primo will top out the thermometer in about an hour even with split firebricks and two pizza stones in there. It will max out even sooner if there's nothing in their but coal and the grill plates. Put your grill plates legs up and get those steaks right over the coal bed.
But for me - since I'm usually only cooking one steak, I'll just fire up one chimney of hardwood lump in my regular charcoal grill and crank the coal bed way up high under the grates to sear.
I think I'm having some issues with getting airflow in my XL. I have never gotten the entire surface of the charcoal going at once. I have seen 400F but never anything above that. And, like you, I'm usually only doing two steaks...so a load of charcoal in the chimney, dumped into the weber and we're good to go.
Of course, I'm not terribly motiviated to get high temps in the XL. I love low and slow.
Mopick - Posted - 03/24/2011: 12:01:11
quote:
Originally posted by Mopick
[quote]Originally posted by pandjlocke
So many people are infatuated by the idea of an off set firebox, then complain that they can't get the temperatures up in the cooking chamber. The don't realize you gotta have fire.
And they buy the rather cheap offset grills that are made of thin metal with a lot of air leaks. Not solid steel, tight, like the Horizon Smoker.
I have been so tempted to get a Char-Griller off set smoker, or a Brinkman. But I have so many grills and smokers. If I buy another it's going to be one like that, and there's only the two of us. I can't really ju$tify $uch a large grill. If you $ee what I'm $aying.
RD
pandjlocke - Posted - 03/24/2011: 12:01:27
quote:
Originally posted by Mopick
Foul, foul, foul. No fair posting a picture of the Cadillac of cookers.
Look at the way it's pulling the flame into the cook chamber. Do you use spits of hardwood on top a bed of charcoal? If so, do you use lump or briquettes. We've probably had this conversation before.
I used to use nothing but Kinsgsford briquettes, but I switched over to natural lump. But If I had to fire up that much iron, I think I would use a bed of briquettes with splits of oak and / or hickory on top.
So many people are infatuated by the idea of an off set firebox, then complain that they can't get the temperatures up in the cooking chamber. The don't realize you gotta have fire.
RD
Randy:
I use briquettes with split alder or maple or cherry. The briquettes burn slower and cooler than the lump. I do use some mesquite lump if I'm using the firebox for high heat cooking. I get about four hours of burn from about 5 sticks the size in the photo if I get the airflow right.
Mopick - Posted - 03/24/2011: 12:12:35
quote:
Originally posted by pandjlockeRandy:
I use briquettes with split alder or maple or cherry. The briquettes burn slower and cooler than the lump. I do use some mesquite lump if I'm using the firebox for high heat cooking. I get about four hours of burn from about 5 sticks the size in the photo if I get the airflow right.
Well that's a perfect example of the kind of fire it takes to fire up a big old offset firebox smoker. I like it a lot.
Randy
Mopick - Posted - 03/24/2011: 12:19:05
quote:
Originally posted by trapdoor2
I think I'm having some issues with getting airflow in my XL. I have never gotten the entire surface of the charcoal going at once. I have seen 400F but never anything above that. And, like you, I'm usually only doing two steaks...so a load of charcoal in the chimney, dumped into the weber and we're good to go.
Of course, I'm not terribly motiviated to get high temps in the XL. I love low and slow.
If I take the plate setter out of my BGE, pour a lit chimney of lump in the firebox and place the grate on the fire ring, open the vents up top and bottom, it will get super hot for grilling steaks.
For low and slow, I fill the fire box up with lump all the way to the top of the firebox to where the fire ring sits on it. Then I light a half chimney of lump and pour that on top. It's a version of the minion method and with the bottom vent only open 1/2 inch or less and the top vent open just a crack, it'll maintain 250 degrees for 12 plus hours.
RD
Edited by - Mopick on 03/24/2011 12:20:22
BConk - Posted - 03/24/2011: 13:01:26
quote:
Originally posted by pandjlocke
Although it's not installed in the photo, my Horizon smoker has a cooking grate in the firebox that allows cooking at high heat. It makes some awesome steaks and spatchcock fowl. Quail rubbed in habanero pepper powder is phenomenal!
In the firebox photo, the grate can be seen sitting on the wood on the shelf to the left.
Out here we'd call that grill "Wicked Awesome"
Mopick - Posted - 03/24/2011: 13:09:53
quote:
Originally posted by BConk
quote:
Originally posted by pandjlocke
Although it's not installed in the photo, my Horizon smoker has a cooking grate in the firebox that allows cooking at high heat. It makes some awesome steaks and spatchcock fowl. Quail rubbed in habanero pepper powder is phenomenal!
In the firebox photo, the grate can be seen sitting on the wood on the shelf to the left.
Out here we'd call that grill "Wicked Awesome"
It is Wicked Awesome! That thing is made of quarter inch steel pipe. It has all the bells and whistles....dual thermometers, counter balance for the door, heating plate on top the fire box for cooking beans or sauce. You can't see it but I'm sure there is an adjustable heat baffle inside. I don't know why I can't talk Paddy into just putting it in a box and sending it to me.
P.S. When you buy one either from the manufacturer or from a dealer such as Bass Pro Shops, they deliver it via semi truck and you pay the freight.
Randy
pandjlocke - Posted - 03/24/2011: 13:14:50
I've got it semi permanently affixed to the Paddy Wagon. It has good balance and great big wheels, but it's still 530 pounds of "portability". It's a lot more portable sitting on a 12 foot trailer behind a motorized vehicle:
BConk - Posted - 03/24/2011: 13:15:31
quote:
Originally posted by trapdoor2
I think I'm having some issues with getting airflow in my XL. I have never gotten the entire surface of the charcoal going at once. I have seen 400F but never anything above that. And, like you, I'm usually only doing two steaks...so a load of charcoal in the chimney, dumped into the weber and we're good to go.
Of course, I'm not terribly motiviated to get high temps in the XL. I love low and slow.
They're pretty sensitive to the way you load the coal bin. You need to keep the little charcoal chips and dust out of the Primo for higher temps. From a 20lb bag that's been standing upright and has settled, I will only pour from the top half of the bag directly into the Primo. After that I'll pour the charcoal out into a big galvanized washtub first. You can see it in the picture of my other grill. From the washtub I load the biggest pieces of charcoal into the Primo first so they're on the bottom, then fill the bin with nothing smaller than pieces the size of an almond in its shell.
When it's loaded right you get lots of airflow. I blast the MAPP torch down into a crevice in the coals for about 15 seconds, then move on and do a few more places. Close the lid and crank the vents wide open and it's all set.
Of course - if you don't want to heat it up that much that's fine. I only crank it up for my 3 minute Pizza Napolitano...but it does a great job of that!
Mopick - Posted - 03/24/2011: 13:25:37
quote:
Originally posted by BConk
They're pretty sensitive to the way you load the coal bin. You need to keep the little charcoal chips and dust out of the Primo for higher temps. From a 20lb bag that's been standing upright and has settled, I will only pour from the top half of the bag directly into the Primo. After that I'll pour the charcoal out into a big galvanized washtub first. You can see it in the picture of my other grill. From the washtub I load the biggest pieces of charcoal into the Primo first so they're on the bottom, then fill the bin with nothing smaller than pieces the size of an almond in its shell.
Yes, I forgot about that. In the Big Green Egg when building a fire for a long cook, I separate out the lump into big pieces, medium pieces and small stuff. I put the biggest stuff in first, that way you make sure no small pieces plug the holes in the bottom grate. My grate looks like something you would see in the bottom of your shower, it's a round piece of steel with holes in it. The fire box also has a row of holes about the size of a dime spaced a couple of inches apart around the bottom edge of it.
Then I put the medium size stuff in and pour the smaller stuff on top.
Loaded like this, you get plenty of air flow and a fire that lasts as long as you need. I usually close the vents after a 10 or 12 hour cook and it will put out the fire. There is always charcoal left over.
Randy
Edited by - Mopick on 03/24/2011 13:28:10
trapdoor2 - Posted - 03/24/2011: 14:10:49
quote:
Originally posted by BConk
quote:
Originally posted by trapdoor2
I think I'm having some issues with getting airflow in my XL. I have never gotten the entire surface of the charcoal going at once. I have seen 400F but never anything above that. And, like you, I'm usually only doing two steaks...so a load of charcoal in the chimney, dumped into the weber and we're good to go.
Of course, I'm not terribly motiviated to get high temps in the XL. I love low and slow.
They're pretty sensitive to the way you load the coal bin. You need to keep the little charcoal chips and dust out of the Primo for higher temps. From a 20lb bag that's been standing upright and has settled, I will only pour from the top half of the bag directly into the Primo. After that I'll pour the charcoal out into a big galvanized washtub first. You can see it in the picture of my other grill. From the washtub I load the biggest pieces of charcoal into the Primo first so they're on the bottom, then fill the bin with nothing smaller than pieces the size of an almond in its shell.
When it's loaded right you get lots of airflow. I blast the MAPP torch down into a crevice in the coals for about 15 seconds, then move on and do a few more places. Close the lid and crank the vents wide open and it's all set.
Of course - if you don't want to heat it up that much that's fine. I only crank it up for my 3 minute Pizza Napolitano...but it does a great job of that!
Thanks for that advice. I've thought that I might have been inadvertantly plugging up the fire-grate but I haven't gotten around to going to a 'hypersensitive' loading procedure. Sounds like a good excuse to go buy some steaks and give it a try!
I've had no trouble with overnight low 'n' slow. I have done 12hrs on just one side...and had lots of charcoal left over afterwards.
Edited by - trapdoor2 on 03/24/2011 14:13:52
Mopick - Posted - 03/24/2011: 14:33:36
quote:
Originally posted by pandjlocke
I've got it semi permanently affixed to the Paddy Wagon. It has good balance and great big wheels, but it's still 530 pounds of "portability". It's a lot more portable sitting on a 12 foot trailer behind a motorized vehicle:
That is so cool Paddy! And to think it wasn't very long ago they ripped off the original Paddy Wagon and equipment. I'm really happy to see the Paddy Wagon on the road. I always like to hear about the dinners you cook at church and I know you are also involved in feeding the hungry in your area.
Thank you for that.
Randy
pandjlocke - Posted - 03/24/2011: 14:41:03
Believe it or not, it was a year ago this month that the first attempt at the Paddy Wagon came up a-missin'. Next thing to do with this one is to add water service. It's getting there.
I have a dinner to cook for church on April 3rd. They have requested corned beef and cabbage for 100, so that's what it'll be.
Micki - Posted - 03/24/2011: 17:30:22
I love to read these , make hungry. But I was wondering if you guys have done a beef tenderloin roast and what tips can you give. Micki
