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Completed my mini build. - Page 2

post #21 of 37
Thread Starter 
Trying a Southern delicacy on the mini today....

Sausage Balls.

IMG_20141026_140937178_zps7odxmmza.jpg

When these finish, putting on some leg quarters.

To be continued.....
post #22 of 37
Thread Starter 
I didn't have much info on cook time and temp other than what the wife told me in the oven. I had the mini running between 330-350F for 1.5 hours. They came out overcooked. Gonna log it and next time try either lower temp or less time.

IMG_20141026_161828929_zpsjox4axdg.jpg

They still taste good, just a little crispy on outside. Chicken is on the mini now.

Contd.....
post #23 of 37
Yeah meatballs of that size at that temp don't take long, 45 min tops. If you're wanting more smoke lower the temp down to 225-250.
post #24 of 37
Thread Starter 
Thanks DS. I'll make a note in the log. Think I'll try lower temp next time as the smoke didnt penetrate much into the centers.

As far as the chicken, I think I overloaded the mini. I'm having a hard time getting it up to proper cc temp.
post #25 of 37
Thread Starter 
Update

Checked the quarters and bottom rack is about done. So I glazed and rotated top rack to bottom and vice versa.
post #26 of 37
as for the sausage balls.. cook to an IT (internal temp) of 165` @ 225`
post #27 of 37
Thread Starter 
Thanks.
I couldn't find any reference as to what temp or time to cook on the smoker so thought I would go with wife's info for in the oven.

Didn't work out good. Live and learn.
post #28 of 37
I've found with the mini, that if you're going to really load it up, it pays to get the temp of the smoker 25-30 degrees above the temp you want to smoke at. Especially if the weather outside is cool. The cold thermal mass of the heat drops the temp quite a bit.
post #29 of 37
Thread Starter 
Done.



I realized I was out of apple wood when I started my coals, so had to use pecan instead.
Used Jeff's rub doctored a little.
Glaze is a concoction I've used in the past with good results. Its my pork finishing sauce mixed with a commercial Kc style sauce and honey.

After a rest, dinner to watch The Walking Dead with.
post #30 of 37
Thread Starter 
Hmmm, I dont know why the chicken looks charred in the pic. It doesnt look that way to the naked eye.
post #31 of 37
that's not charred... that's perfect... icon14.gif
post #32 of 37
Thread Starter 
Quote:
Originally Posted by tagalong View Post

Done.



I realized I was out of apple wood when I started my coals, so had to use pecan instead.
Used Jeff's rub doctored a little.
Glaze is a concoction I've used in the past with good results. Its my pork finishing sauce mixed with a commercial Kc style sauce and honey.
Cooked to IT of 175F

After a rest, dinner to watch The Walking Dead with.
post #33 of 37
Thread Starter 
I dont have a clue what i did there. I tried to edit my post and ended quoating myself in a new post.
post #34 of 37
yeah yeah yeah.. you just wanted the picture to be here twice... biggrin.gif
post #35 of 37
Thread Starter 
Thanks JD. I actually like the charring, but rest of family doesnt.
post #36 of 37
Looks good to me...
post #37 of 37
Nice build, and I wish I had some of that chicken. It looks good to me.
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