Tonight is the maiden voyage of my vortex / whirlpool charcoal grill accessory. If you're not familiar, it creates a jet engine of high heat directly over it that hits the domeled and cycles down over what you're cooking. One of the go-to's for this thing is wings, so I went with a simple dry rub of salt, pepper, onion, garlic, and paprika. Threw a chunk of pecan on the coals when the meat went down. Oh and out of the kielbasa because, why not?
#cosocooks #cosobbq
@voltronic interesting. Let us know how you like it 👍🏼
Pecan is my favorite wood for anything except beef and some cuts of pork.
@tyghebright
I really love it. For brisket, though, I have to have hickory.
Cherry is great for lighter-flavored things, too--but pecan is my favorite.
I like hickory or mesquite for brisket.
@tyghebright @voltronic
Ever used mulberry? I have a bunch. It smells...not great though. Not hopeful.
I haven't but it's a fruitwood--so probably creates a light, sweet smoke. I've read it's similar to apple wood.
@tyghebright @voltronic gotta say the smell of the dried wood brings to mind a burnt out electrical motor at a durian processing facility. I'll do a test burn.
Maybe there was something in the soil that the wood absorbed.
@tyghebright @voltronic Likely, it had a lot of dead branches hence the supply. I've been nursing it back to life for about 2 years.
@voltronic Those look, and sound, amazing! I'm also a crispy bbq/smoked wing fan.
@voltronic Is this a lid-on convection thing?
That looks really good. I’m looking into this as a birthday present innnn…8 days. Gotta keep up my bday game!
@ATXJane
Here's the one I bought. I can imagine the name brand one being better made.
QuliMetal BBQ Whirlpool for Weber Kettle 22 26.75 Inches WSM, Big Green Egg, Kamado Joe, Weber Smokey Mountain Charcoal Briquet Holders, Stainless Steel BBQ Kettle Barbecue Charcoal Grill Accessories https://a.co/d/d41SsN4
Oh, thanks! I appreciate the input. I figured I’d just wing it and hoped it worked out.m, which isn’t a particularly good plan. Our current equipment is falling apart & doesn’t include a smoker, so this is very exciting!
Thanks again💛
@ATXJane
You're quite welcome. Later this week I'm going to do some quick ribs with the exact same cooking method. Unlike when you smoke them low and slow, for this you separate them first and get the rub on all sides.
Ribs are a special interest for me. I like doing them in a full on pressure cooker so the meat slides off the bones. (No gristle between the teeth.) But I also want to branch out. It’s pretty exciting!
Please let us know how your ribs turn out.☺️
Holy shit balls these are good. I'm someone who likes their wings very crispy, and these are by far the crispiest I've ever had anywhere. And the flavor is out of this world, the pecan smoke is mild but comes right through, which is but I hoped for it making a very simple rub. In all honesty I probably should have taken them off 10 minutes sooner but I wanted to be sure.
Best. Wings. Ever.