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mosesbotbol · 05-25-2010, 04:18 PM

Here's something different.

We eat this once or twice a week...

I have been into making Paella for a while and here’s an example being cooking on a WSM. This is a 15-16” paella with 4 trimmed chicken thighs, 25 little necks, 1.5 lb. of spare rib trimmings, and a .5 lb of Linguica. The WSM charcoal ring is great for even hot heat for the paella.

05-25-2010, 04:18 PM	#651
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: What's in your smoker? Here's something different. We eat this once or twice a week... I have been into making Paella for a while and here’s an example being cooking on a WSM. This is a 15-16” paella with 4 trimmed chicken thighs, 25 little necks, 1.5 lb. of spare rib trimmings, and a .5 lb of Linguica. The WSM charcoal ring is great for even hot heat for the paella. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's