hoogl Posted August 5, 2019 Share Posted August 5, 2019 I picked up one of those Tomahawks from Lidl on Friday. Managed to get a smoke done on the Saturday. Chicken - Garlic Salt & Black Pepper Steak - Garlic Salt & Black Pepper Sweetcorn - Butter, BBQ rub wrapped in foil 16:00 - Chicken breasts, Peppers and Corn on bottom rack. 17:20 - Steak and Venison Sausages on top rack over top of veg. Chicken around 30c+ 18:30 - Steak 54c , Sausages 65c+ resting on board loosely covered in foil. 19:30ish - Chicken 74c 19:35ish - Reverse sear with weed Burner until storm hit and send me in early. 😥 WSM held around 120c during full cook. Water pan foiled both top and bottom with about 1.7l of boiling water in. Used Briquettes and two chunks of Apple wood. Steak had a light smoke But I Do prefer a harder wood such as Oak for beef. Venison always takes the flavour well and the chicken was lovely. Mrs devoured the peppers as she loves them smoked. Steak Resting - just under 1KG Steak Seasoned Lower rack about an hour in. Steak and Sausage on top Rack Steak and Sausage done Chicken about 2hrs in Steak Resting Seared unfortunately torrential rain hit and cut short so not as much char as I'd like. Steak Sliced - No flash Steak sliced - Flash Sunday Leftovers 6 Quote Link to comment Share on other sites More sharing options...
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