Question: Meatballs and sausages baked in Weber kettle with S&S?
We're both working long hours next week, and Mrs Mosca wants me to make a big batch of gravy with proteins so that neither of us have to cook at 8PM.
If I do these on the kettle with S&S, set up indirect to bake at 350* or so, how smoky do you think they will be? My guess is not very smoky at all, as long as I don't toss in any wood chips or chunks. I don't mind them tasting like they were done outdoors, but I don't want smoked spaghetti sauce.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
If you use ABC's poultry method (325+), using only well-lit coals, the smoke taste will be minimum. But of course a wet dish like gravy will soak up what is there. If you need more than say 90 minutes of time, instead of adding any unlit, I'd suggest adding more well-lit coals when the time comes.
I'm going to do the gravy on the stove, and the meats outside to avoid using the oven on a hot day. Baking meatballs at 350* rarely takes more than 15-20 minutes. I'm thinking putting the vent over the coals will reduce crossflow and keep any smokiness away from the food.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
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