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Spatchy on the mini! - Page 3

post #41 of 52

Nice crust!

post #42 of 52
Quote:
Originally Posted by little smokey View Post
 

How does the Mini hold up in cold weather?  talking like 10-35 degrees??  Windy?  

Snug as bug in a rug....

This was a pic the other night when it was pretty cold outside cooking a fatty bird @ 350 but tonight it's about 10 wind chill and the mini  is out there with it's  insulation jacket and it thinks it's summer time....at least behaves like it.... rock solid temps and goes through pennies in fuel.     No tera pot or anyting...just the steamer tray that comes with the tamale pot is in it. 

post #43 of 52

That looks mighty tasty, love chicken and turkey on the smoker.

post #44 of 52
Thread Starter 
Quote:
Originally Posted by Retired Redleg View Post
 

Nice crust!


Thank you!

post #45 of 52
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post
 

Snug as bug in a rug....

This was a pic the other night when it was pretty cold outside cooking a fatty bird @ 350 but tonight it's about 10 wind chill and the mini  is out there with it's  insulation jacket and it thinks it's summer time....at least behaves like it.... rock solid temps and goes through pennies in fuel.     No tera pot or anyting...just the steamer tray that comes with the tamale pot is in it. 


I haven't even been using a wind screen or anything and the Mini just chugs along likes its summertime. Was -1 last night, ouch!!!

 

To all those that can't smoke or BBQ in the winter, BAH Humbug!!!!!

post #46 of 52
Thread Starter 
Quote:
Originally Posted by smoke slinger View Post
 

That looks mighty tasty, love chicken and turkey on the smoker.

Thank you!

post #47 of 52

Very nice color on the chicken and the skin looks great too. I have never been able to master the chicken. To me chicken is the hardest to cook consistently.

post #48 of 52
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post
 

Very nice color on the chicken and the skin looks great too. I have never been able to master the chicken. To me chicken is the hardest to cook consistently.


Thanks!! I think that spatching is one of the best methods for getting a good consistent cook on a chicken. Keeping the rub and overall process simple is another trick I like to use. Then there's the temp, high temp really helps. You still get great smokey flavor, moist meat and crisp skin. Of course having a great little smoker that holds temps right where they need to be also helps. The mini-wsm is on heck of a great smoker!

post #49 of 52

Looks really tasty. I want to build my own mini.

post #50 of 52
Thread Starter 
Quote:
Originally Posted by jrstout55 View Post

Looks really tasty. I want to build my own mini.

Thanks! Check out the Mini WSM build forum under smoker builds. Lots if good info on builds there.
post #51 of 52

Very nice indeed..............:grilling_smilie:

post #52 of 52
Thread Starter 
Quote:
Originally Posted by RTBBQ2 View Post
 

Very nice indeed..............:grilling_smilie:

Thank you!!!

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