British BBQ Society Forums

Just paid the ransom to have my Maverick released and plan playing with it today.

But a couple of questions came to mind.

1. How do i get the probes into the WSM. Down through the vent on the top or can I just rest the lid on the cable?

2. Can I leave the transmitter resting against the body of the WSM? Worried it will get too hot and melt the casing or damage the electronics in the unit.

Cheers

I normally put the probes through the door and close the door with the cables hanging out of one of the top corners.

I then tie the remote to a post or umbrella as when i've rested the sensor unit against the smoker in the past the heat has caused errors.

Swindon_Ed wrote:I normally put the probes through the door and close the door with the cables hanging out of one of the top corners.

I then tie the remote to a post or umbrella as when i've rested the sensor unit against the smoker in the past the heat has caused errors.

Best Practice, same here.

Through the door and tied to an umberdoodle it is then.

On reflection, apols for the daft questions

Thanks for the link to vid Adie, very helpful.

Went for two chucks, one with olive oil rubed on and a Magic Dust rub.
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Beer Can Chicken 023 by carl.oakes, on Flickr[/ThumbPop]

The other is basted in garlic butter and soy sauce.
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Beer Can Chicken 004 by carl.oakes, on Flickr[/ThumbPop]

Here's my new set-up, using a raspberry bush in a pot to rest the transmitter on.
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Beer Can Chicken 009 by carl.oakes, on Flickr[/ThumbPop]

All went well to this point
Then I noticed I need to find out how to calibrate my Maverick and the WSM therm.
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Beer Can Chicken 005 by carl.oakes, on Flickr[/ThumbPop]

Had planned one chicken at each level in the WSM but they were too tall to allow the top rack on.
So they went into the same try facing eachother on the lower rack. Hope I have both probes in good places.
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Beer Can Chicken 021 by carl.oakes, on Flickr[/ThumbPop]

The Maverick has had the impact of me not worrying about cooking times but just chilling and waiting for the chucks to reach 160.

And for anyone who might be interested, I took some time this afternoon to just sit and watch the bees do their collecting business.
Will be looking for some honey based sauces in the Autumn.
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Beer Can Chicken 020 by carl.oakes, on Flickr[/ThumbPop]

First year with bees Al, so my girls are only building for the first and while I will get a little honey this autumn, the comb wouldn't be up to much or I would have found a way to get you some.
Still very early in the season though to get comb, even from an established hive.

Looking good, I'm doing beer can chicken tomorrow.

Dude the WSM probe isn't as flexible as the ProQ probe so it can't be calibrated.

I don't worry about the lid temp it may differ from the cooking grate temp. I would note the difference and use that as a rough guide and mental note.

I always foil my chickens for 30 mins after they come off the grill. You don't have to but I find the meat is softer and jucier when I do. You do sacrifice crispy skin by doing that though.

Looking good though.

Beerz

Adie

Chucks were on for 4 hours.
The breast meat temp (according to the Maverick) hit 155 after just over 3 hours. But I couldn't get it up to 160. At the 4 hours mark they were not moving from 157, so I took them off and wrapped in foil. (worried I was drying the birds out)

Garlic Butter and Soy
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W 006 by carl.oakes, on Flickr[/ThumbPop]

Magic Dust
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W 004 by carl.oakes, on Flickr[/ThumbPop]

And together
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W 008 by carl.oakes, on Flickr[/ThumbPop]

Here's the juices in the foil pan. Are they safe to use either straight onto the sliced chicken breast or made into a gravy?>
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W 010 by carl.oakes, on Flickr[/ThumbPop]

And this is for tomorrw.

W 014 by carl.oakes, on Flickr

Now the stupid rookie question.
Do you also get a pink smoke ring in chicken. It wasn't exactly falling off the bone but was really moist. There was pink in it and I failed to convince The Boss it was caused by smoke. The boys and I ate away, mind you their mother's stance did give them doubts.

Here's the wings with really red bits in the joints.
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W 012 by carl.oakes, on Flickr[/ThumbPop]

So, are we all (except The Boss, who luckily is a Staff Nurse) going to be sick tonight?

BTW cooking temp as per WSM Therm on lid was about 200 on average and as per the Maverick it was about 230 throughout.

No other pics but we all survived the night and yet another learning for this Newbie.

Crank the temp up for chicken.

On the Maverick temp front, boiled some water in a pan and the Thermapen immediately read 100C and the Maverick food probe, after some coaxing, hit 99, so I'll assume the WSM is wrong