This is my first smoke on my new weber gold kettle. My son and granddaughters came to visit for the weekend so I made a bunch . I got to moving too fast and knocked my soda over. Right onto one of the chairs LOL!
I set the kettle up for indirect. Won't ever be this shiny again.
I have been reading up on different ways to combat the rubbery skin one gets with smoked chicken. I knew there had to be a way as I have eaten plenty of crispy skinned smoked chicken from bbq joints over the years. I however have failed on my three attempts. This time I left the vents wide open. Initial temps skyrocketed but then settled down to 375. I then set about prepping my first ever ABT's. I now know what all the fuss is about. Despite my local grocer having only small Jalapenos with a price code sticker stuck to just about everyone I will be doing these again Wednesday!!!
So about 2 hours later and temps were good to go. Things went quickly as from the pics you can see I went for kid friendly wings, thighs and drumsticks. So now I am thinking small parts, plenty of heat it's going to be crispy...well not really. Then it hit me. Sitting right there in front of me was like one third of my cooking surface with a big ole pile of coals under it. I moved the parts in groups to the hotside skin side down. Boom!! Head shot!! Crispy at last!!
In the meantime the ABT's were smoking on the 18.5" silver. Smooth sailing there. I used cream cheese, shredded sharp cheddar, salt, pepper and a little sugar for filling. I cut the peppers lengthwise , added filling and a hillshire farms baby polska polish sausage, stuck the two halves back together, wrapped with a piece of bacon and secured with two tooth picks. Two hours at 250. I used hickory for both smokes. That was a small mistake as I usually use peach for poultry .
This is how it all turned out.
I was quite pleased with the results. My sons were bowled over by the ABT's as was I. The wife to be liked them but not as much as we did. Whatever !! These things are off the hook!!!