Thinking outside the Firebox

[Swine Spectator]

I often find myself wanting new gear. "Wouldn't it be cool to have a Santa Maria grill or a Chud Box?" The truth is I already have too much cooking gear and not using it to its full potential.

It occurred to me that there would really be no difference between a Chud Box and taking the drip pan out of my WSM and cooking on the lower rack.

Or maybe I could use the racks in my Shirley's warmer to simulate a Santa Maria.

I bet my Vortex would make a great Wok burner.

This spring & summer I am going to challenge myself to "think outside the firebox" and make better use of the gear I have.

:bounce:

That is all.

SS

 

[Mike Twangzer]

You should get the other stuff as well .... just in case !!!!

 

[SmokeOCD]

I agree, without the actual thing to compare it to - how would you know?

 

[blackdogbbq21]

I have used my old WSM as a makeshift chud box. It works for sure but a few drawbacks. I may need to try a chud box to confirm my theory though.

 

[sackedbysapp]

Your all bad!

 

[ronbrad62]

That sounds like a great plan. Take us along and post your observations.

 

[Smokie185]

I have started taking the bowl out of my WSM and using it to cook wings on the top rack. I use the top rack to keep the food above the flare ups. Does a good job on sausage too.

 

[jeffshoaf]

No, you need a Santa Maria grill. My favorite way to cook!

 

[SMOKE FREAK]

Your all bad!

Thank you.

 

[Swine Spectator]

You guys are really good at spending other people's money.

:-D

 

[Cat797]

David, I agree. Cool thinking.........

In general, I have too much chit. I've been trying to get my act together and downsize for a couple years as my kids are all out of the house and my cooking quantities are vastly less these days. I like having toys though!

 

[snadamo]

You guys are really good at spending other people's money.

:-D

I thought that was the entire point of forums like this :laugh:

I've been really wanting to cook on an offset....perhaps as my "piece de resistance" for my new kitchen island?

 

[SmokeOCD]

I feel like timeshare smokers should be a thing...
it'd have to be a local thing among brethren, but it could cure some cravings that way.

 

[SmokinAussie]

Vortex and a Wok together is a match made in heaven. Of course you need the grate with the hole in the middle.

 

[Swine Spectator]

As promised, I am attempting to make better use of the gear I have. This week I used the Shirley's Warmer as a vertical smoker. I made a new sausage: Bacon/Jalapeno/Cheddar Smoked Sausage.

5 lbs Pork
1 lb Bacon
1 lb High-temp Cheddar
6 large Jalapenos

Salt, Cumin, Mustard, Chili Powder, Oregano, Cure #1

I started by air-frying the jalapenos, then seeding and peeling them.

No grind pics, but here is the stuffed sausage:

Cured for 48 hours and air-dried:

Into the warmer with a small fire. Running 160° to 175°.

Four hours later, the sausage was 150°-155° IT.

10 minutes in an ice bath, then back on the racks and into the fridge for 6 hours to bloom. Vaccuum sealed and ready for the freezer.

This one is a keeper!

Thanks for looking.

 

[Pyle's BBQ]

I do that with old equipment.

Sent from my SM-G781U using Tapatalk

 

[Swine Spectator]

Installment #2 of "Thinking outside the Firebox"

Over the winter I was watching some YouTube videos to get some new ideas. One that looked good to me was Chud's Cornell Chicken.

In my original post on this thread, I said that I thought I could emulate a Chudbox by taking the baffle out of my WSM and direct cooking on the lower grate. Last night I tested that theory by making Cornell Cornish Hens.

The Chudbox has a grate that is suspended 17" above the fire. I measured my WSM and I've got about 16". Close enough.

I split some Cornish Hens and them marinated them in the Cornell marinate/sauce for about 3 hours.

Got my fire going:

I hit them with a little extra poultry seasoning and threw them on the grate. The dome temp was ~325°.

I checked them 45 minutes later and I gave them a flip:

I temped them at 90 minutes. They were ~160° in the breasts and ~175° in the thighs.

I plated them up with a green salad and drizzled with a little reserved sauce.

Good stuff. Thanks for looking.

 

[snadamo]

you're putting out some good looking food David!

 

[Stingerhook]

Lookin' good David.