Weber Smokey Mountain and Hunsaker Rib Rack go together. For great tip from an expert WSM user, check out Mad Swine Backyard Barbeque's RU-vid Channel.
I just got an 18" WSM and hung a whole chicken and a 10 lb bag of leg quarters. I used lump i was out of briquets so it took 2 hours but came out amazing. Love your setup and your chicken looks very delicious.
Thank you for watching. Don't know what's going on, but I have a channel that I use to share videos of miscellaneous nature with family, etc. Then Covid hit so I got myself a WSM and started doing more cooking on the WSM and other cookers. So much fun to use the WSM. Love it. Thank you again for watching. God Bless.
Very nice cook. Those were some good looking yardbirds. Color looked fantastic & appeared to be very moist and juicy. I ordered my Hunsaker Rib Hanger last week & I hope it will be here by the weekend. I plan on my first cook on the hanger to be St. Louis Spare Ribs & 2nd will be some half chickens. I can’t wait. Be careful referring to your “employee” the “camera girl” as “honey”, you don’t want her calling Human Resources on you…lol 😂.
Ha, ha, I will have to show this to "camera girl" later. Meanwhile, I have a cook on the St Louis Rib - 1st time doing St Louis. They were the best ribs I ever had. I have a video here somewhere if you haven't seen it. Thank you for your kind comments. Also, regarding the color and appearance, I used Peach wood - light and mild. Also, the Peach Glazed that I applied I think really made a different in the looks. I was using Daigles, but I'm sure something else will work too. I ordered a value package and everything I tried has been very good. On the St Louis Rib, I think I used the Daigle Apple Jalapeno Sauce - very tasty. Good Luck on your cook.
rayc76knoxville - Yes I saw that video on the 6 half racks. I also watched the Chinese BBQ Roasted Pork which I’ll be stealing that recipe. I’m trying to up my game with different flavor profiles and cooking techniques. Keep the content coming. BTW my wife would have gobbled up those chicken backbones. She loves those as a snack when I spatchcock some yardbirds. Was the rack you have on your fire ring a standard Weber replacement rack I can pick up from Home Depot/Lowe’s/Walmart or was it a special order?
A Hunsaker Vortex Plate over the WSM Charcoal Ring should really help to control that blazing fire. I just purchased one to use with my WSM 18" Classic and the Gateway Rib Hanger. Nice Cook!
Thank you. Right now, I'm still playing and learning the WSM. I thought about the Vortex Plate, but right now, I'm enjoying things as is besides I don't have room to store another cooking gadget. BTW, did I tell you that I enjoy seeing the "blazing fire." That's me.
Ha, ha please drink more :-). Yes the peach heat by Daigle really gave it a nice sheen which really bumped up the visual appeal. Plus, it did add a little heat. Nothing too crazy, but nice. I would definitely use it again, but as I pointed out in the video we have rubs and stuff we've yet to use like the peach heat. I'm a sucker to buy the "value pack", that is, I really only wanted "the apple flavor thingy", but look you can get the other 5 flavors for just $99. What a bargain!! So you must have a spinning thingy on your Hastybake? It's hard to keep up. I never heard of Hastybake until you mentioned it. Now I'm seeing people talk about the Masterbuilt. I'm not looking, but I'm just finding out new things on a regular basis. Right now, I'm still learning to play with the WSM and very pleased with it. You're done with your cook by now. I bet it was tasty. What was the sauce you mentioned? Did you use that? God Bless!
@@rayc76knoxville Ray the 2 chickens came out well. I have the Hastybake Gourmet which allows me to run 2 rotis spits at once if desired. I only used 1 spit for the 2 birds. The sauce I mentioned a while back is Hoboken Eddies. He offers multiple flavors. Have not had a bad one yet. I think the WSM is an awesome cooker. I have never had one. Closest thing I had was an old Brinkman bullet smoker. I finally passed it on when I bought a BGE. Unfortunately like you I am running out of "grill-estate". Something is going to have to give.
Very nice Ray! That chicken looks great! Not sure if you’ve tried this, but I used the water pan with a little water. That seemed to cut down somewhat on the flare up when I had the lid open for an extended time. I found, that even with the water pan I was able to maintain temps in the 300 range. Loved that Peach Heat also! Loved the music! I’ll definitely check out that link too. TFS bro😎✌️
Oh no, I love seeing the fire. That proves that I'm cooking :-). Ha, ha. Thank you for you kind comment. Oh yes, that Peach Heat really added a nice shine. We do eat with our eyes too you know.
No haven't made Peking duck. However, if I made duck, I would do it Cantonese style. There are more things to cook and eat then I am capable of. I was in California recently. Had some excellent Chinese food. Good luck on your cook! God Bless.
