Hello fellow Pitmasters,
This is a busy weekend, and I am squeezing in a chili cook. So far the plan is to smoke the chuck roasts today on my KBQ stick burner, assemble and smoke the chili tomorrow. I’m trying to be efficient and work the cook around my other responsibilities.
My specific question is about the vegetables. If I had all weekend to leisurely cook it at my own pace, I’d grill the vegetables over a live wood fire on my Weber Kettle. To set up the grill, start the fire, cook & char the vegetables, breakdown and put the grill away, is an investment in time & energy that I’m not sure I have the margin for this weekend. I’m trying to decide between roasting them in the oven while I’m smoking the chucks, or if I should place the vegetables on a grate and cook them on the top rack of the smoker with the meat. The top rack would save them from the drippings of the meat. I’m planning on smoking the meat between 275 & 300. Not sure if that would provide the right balance between roasting them and getting that flavorful char. They would definitely benefit from the added flavor of the smoke. I also wonder if I waited till the roasts are at 165 internal and cook the veggies on the bottom rack which is the hottest. Would the veggies benefit from the drippings of rendered seasoned beef fat?
Thoughts, advice, or suggestions?
Thanks in advance!
JD
This is a busy weekend, and I am squeezing in a chili cook. So far the plan is to smoke the chuck roasts today on my KBQ stick burner, assemble and smoke the chili tomorrow. I’m trying to be efficient and work the cook around my other responsibilities.
My specific question is about the vegetables. If I had all weekend to leisurely cook it at my own pace, I’d grill the vegetables over a live wood fire on my Weber Kettle. To set up the grill, start the fire, cook & char the vegetables, breakdown and put the grill away, is an investment in time & energy that I’m not sure I have the margin for this weekend. I’m trying to decide between roasting them in the oven while I’m smoking the chucks, or if I should place the vegetables on a grate and cook them on the top rack of the smoker with the meat. The top rack would save them from the drippings of the meat. I’m planning on smoking the meat between 275 & 300. Not sure if that would provide the right balance between roasting them and getting that flavorful char. They would definitely benefit from the added flavor of the smoke. I also wonder if I waited till the roasts are at 165 internal and cook the veggies on the bottom rack which is the hottest. Would the veggies benefit from the drippings of rendered seasoned beef fat?
Thoughts, advice, or suggestions?
Thanks in advance!
JD
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