or Connect
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Smoker Builds › Mini-WSM › Chef's Select RO briquette test in the mini
New Posts  All Forums:Forum Nav:

Chef's Select RO briquette test in the mini

post #1 of 16
Thread Starter 

The chicken didn't need seared because it cooked so hot but as part of the test i wanted to see how the ashiness was with it.  The stuff cooks hot and minimal ash...I like it.

 

 

post #2 of 16
Thread Starter 

I had the mini's basket filled only 60-70% to start and i had this left after a 400*  plus cook and sear with the frozen quarters... not too bad!

 

post #3 of 16
Very nice. Looks like they work good.

Chicken looks great
post #4 of 16
So you put your chicken on frozen, not thawed?
post #5 of 16
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

So you put your chicken on frozen, not thawed?

Rock solid frozen Case.  I've done it 3 times now, it started because I forgot to dethaw  my thighs or quarters....Then i found out it works great.  I put them on the smoker skin side up and let them dethaw and cook just like that, part way through i flipped them to cook skin side down.

 

Believe me i didn't think you could cook frozen poultry but it works fantastic. 

post #6 of 16

Yep there are several recipes that I do that are right from frozen. I have found that with breasts it is easy to dry them out when going right from the freezer. quarters do much better.

post #7 of 16

On a side note no one here stocks RO. I thin kit has to do with the fact the just over the hill from us is the Kingsford Charcoal factory in Springfield Oregon.

post #8 of 16
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

On a side note no one here stocks RO. I thin kit has to do with the fact the just over the hill from us is the Kingsford Charcoal factory in Springfield Oregon.

 

 

LOL, I wouldn't be surprised if that was the case.  The only way to get the Chef's Select is to order it online and have it shipped to your local DoitBest... Kingsford  can't do anything about that! :biggrin:

post #9 of 16
Quote:
Originally Posted by FWIsmoker View Post
 

 

 

LOL, I wouldn't be surprised if that was the case.  The only way to get the Chef's Select is to order it online and have it shipped to your local DoitBest... Kingsford  can't do anything about that! :biggrin:

No do it bests here anymore!

 

Back to frozen to fire, i have done both pork chops and steaks and burgers (just about 100% of my burgers go on frozen) using this method. The only draw back is if you want to marinate. I guess you could always pre-marinate, vac pack and then freeze. For that matter pre-season too.

post #10 of 16
Thread Starter 

Ah that blows on the DoitBest.    I was thinking the same as you on brining but I rarely brine so that's not an issue.  The closest i get to brining anymore is buying enhanced meat from the store...lol

 

I hate those frozen pre made patties and usually use fresh for burgers and have to when i'm doing the stuffed burgers.  I suppose for my regular burgers i could make them up and freeze them because i like chopped onions in them and other seasoning. 

post #11 of 16
Quote:
Originally Posted by FWIsmoker View Post
 

Ah that blows on the DoitBest.    I was thinking the same as you on brining but I rarely brine so that's not an issue.  The closest i get to brining anymore is buying enhanced meat from the store...lol

 

I hate those frozen pre made patties and usually use fresh for burgers and have to when i'm doing the stuffed burgers.  I suppose for my regular burgers i could make them up and freeze them because i like chopped onions in them and other seasoning. 

I don't buy the pre-frozen burgers. We grind all of our burger typically from chuck. When I do I do 10-15#. I preform the burgers, freeze then solid then vac-pack them. I have at times pre-seasoned  then froze them.

 

We don't have Doit, but we do have ACE, locally owned and operated!

post #12 of 16

Hello Keith.  That finishing method you used on the yard bird is a new one on me.  Straight on the coals?  I can see how it should sear the skin but never seen or heard of that one.  May just have to give 'er a try.  Thanks for posting.  Keep Smokin!

Danny

post #13 of 16
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

I don't buy the pre-frozen burgers. We grind all of our burger typically from chuck. When I do I do 10-15#. I preform the burgers, freeze then solid then vac-pack them. I have at times pre-seasoned  then froze them.

 

We don't have Doit, but we do have ACE, locally owned and operated!

It's funny Case you used to have DoitBest but don't now. We used to have Ace and don't now, although they are all over the state elsewhere.  Our last Ace closed last year and is now a DoIt. 

 

Quote:
Originally Posted by KC5TPY View Post
 

Hello Keith.  That finishing method you used on the yard bird is a new one on me.  Straight on the coals?  I can see how it should sear the skin but never seen or heard of that one.  May just have to give 'er a try.  Thanks for posting.  Keep Smokin!

Danny

Yea Danny i do it all the time.  Now i usually don't need to when i cook chicken skin down on the grate and cook high heat but there is something about the flavor and texture letting the fire do it...very tasty.  Most do it with lump although I've done it with Kingsford competition and this Chef's select because they are natural hardwood briquettes.  Just blow off the loose ash first and throw the meat right in....chicken parts don't take long so you have to be there with tongs in hand to flip and pull them out.   Chicken, steaks,pork loin and i'd do something like a tri tip as well just haven't done that yet. 

post #14 of 16

:hopmad:  NOW you've gone and done it Keith.  Has taken me 50 years to compile and JUST when I think I have an almost COMPLETE list of all the things I don't know; YOU have to go and add another thing to the list!  :help:  :ROTF  Guess I'll have to try this one too.  Will be fine so long as I live to be 5000 years old, am good to go.

Danny

post #15 of 16
Thread Starter 

LOL....i aim to please Danny! :icon_lol:         OBTW chicken just cook/smoke to the finishing temp you want (low to mid 170's for me) before the fire bath. 

post #16 of 16

Thanks Keith.  On the to do list.  Keep Smokin!

Danny

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Mini-WSM
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Smoker Builds › Mini-WSM › Chef's Select RO briquette test in the mini