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Honey BBQ glazed chicken kabobs on the mini WSM - Q view

post #1 of 9
Thread Starter 

Well I followed Jeff's recipe on doing honey BBQ wings but had breasts on hand so cut them up and did kabobs since I don't have a smaller rack to put them on. I didn't have buttermilk so made some with milk and lemon juice. The wife thought they were a bit too "rub" tasting, I think next time I will not put rub on again after brining and if I do it will be a very small amount.

 

They went on at 250* F for 1 hour, but I could have goen a little less, they weren't drty but not super juicy. Also I used hickory.

 

For the glaze we used Jeff's BBQ sauce, Texas roadhouse, and Baby Ray's hickory & brown sugar. We both liked the Texas roadhouse glaze most.

 

This was Jeff's sauce glaze, tasty!

 

 

And dinner!

 

This is only my 5th smoke but I keep getting better and fell like I'm gettingthe hang of rolling TBS now too. I really like the mini WSM, such a reliable little guy.

post #2 of 9

Nice Job, Looks Great 

 

Gary

post #3 of 9
Very nice

I love my mini. Great little cookers.
post #4 of 9
Nice smoke. The mini is a great little smoker!
post #5 of 9
Thread Starter 
Each time I cook my terra xotta diffuser cracks. Any thoughts in that? I'm gonna be looking for a large pie pan or something to replace it.
post #6 of 9

Nice looking meal , Pie pan may be your salvation.

post #7 of 9
Quote:
Originally Posted by manfjourde View Post

Each time I cook my terra xotta diffuser cracks. Any thoughts in that? I'm gonna be looking for a large pie pan or something to replace it.

These Mini's are greattttt .... Mine kept doing that too.. soooooo... I switched to a cast iron skillet (12" w/handle cut off and lined with foil ) this all sit's on a round piece of 1/4" steel plate... talk about a heat sink and difuser all in one.... take a look ... http://www.smokingmeatforums.com/t/124570/my-version-of-the-mini-wsm
post #8 of 9

Really nice looking meal! Great job!

post #9 of 9
Thread Starter 

Thanks guys. That's a good idea on the cast iron with the handle removed! I grabbed a pie pan with a wide rim from Amazon and it should be here tomorrow. If that doesn't work I will probably do the cast iron, that probably helps hold the heat so well.

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Honey BBQ glazed chicken kabobs on the mini WSM - Q view