Welcome to the Santa Maria style cooking!!! I’ve had my attachment for a while, and the flavor you get from cooking over a wood fire is amazing! As far as the dried chicken, it was on there for 1.5 hours so this is why it dried out. It’s just too long for chicken thighs. Either increase the heAt(and turn continuously to avoid burning) or use your 18inch jumbo joe lid to rest on top of it so the chicken cooks faster. Maybe not the whole cook but half way through your cook. I always get super flavorful juicy chicken when I do one of the above.
Great advice! I appreciate that. Watch for my tritip video (I cooked that last night) because I'm gonna need more insight from you. Stay tuned and thanks for watching! 😎👍
@@madswinebbq it looked amazing! it looks like you got the hang of it, no more advise from us, cause you my friend are pro now!!(yeah I am sj editor, i started up my own cooking channel, lol)
@@SJCOOKS I always appreciate the good advice. Especially from you guys who've mastered the art. I think I'm a quick learner but I know there's more to understand and I can't wait to master it! I'll check out your channel. Thanks for your support! ✌😎👍
I’ve got that grill and love it. I have the other style attachment, but haven’t used it in a while. I need to break the thing out an cook something. I love the taste of food cooked over wood.
@@JustCookingwiththeGuys I just took a look and yeah you're right. The attachment sits right on top of those bolts. Still sits steady but I can probably mill out a notch so it clears the bolts. Good eye Phil 👁 👌
Looks great my man! I have a similar Santa Maria type attachment by Gabby’s Grills that fits the Weber 22; try thick cut pork loin chops marinated in Italian dressing over wood in this thing raising and lowering to temp.......I’d watch that in a heartbeat.
@@madswinebbq - Just salt, water and a few spices of your choosing. You can find a ton of brining queues on the net, but what I use is; 1 Tbsp- salt + spices 1 Litre water I hope this helps.
@@madswinebbq - This can happen! You want just enough salt to enhance flavors and pull in moisture, but truly, it's just a science experiment, eh?! Have fun cooking! Stay safe, be well!
Hey Bro! Very excited for You with the new Performer.......and Wow what a great accessory to start off with...the Santa Maria from Titan......NICE! 🔥👍 I really like it for it's features and definitely the price........I just haven't pulled the trigger on it yet. Been thinking about making one......but for that price I should get it and modify it. I'm sure that chicken was Great.......You have high standards. 😁 Can't wait to see some TriTips on it! Stay cool and Metal On! \m/
Whatuuuuup Ken! Funny thing, I ordered the Titan with the intentions of just throwing it on the WSM but I then thought it was a perfect excuse to get the Performer I've always wanted. 😁 Crazy thing was I orderd the Performer Thursday morning and it was scheduled to be delivered next week. However it was in my garage by Friday afternoon! WTF!🤯🥳🥳🥳 So excited to have it during the holiday weekend! As for the Titan, that thing is definitely best bang for buck worthy. There's certain things I feel are over priced and Santa Maria Grills have always been one of them. So I'm stoked that Titan has this available (when it's in stock). I'll go more in depth on the build quality in next video. Thanks for watching brother! ✌😎👍
Awesome cook bro! I want a santa maria so bad! But I need it for the 26, not for my performer. I'll pass this info on to my friend who is looking for his first kettle and a santa maria.
@@madswinebbq if you pick up the gabbys 26 it's 300. He adds on the shipping to the price. He lives in Santa Maria, so I'll have to make a drive there sometime
Wonder if an hour long brine bath would have made difference in the moisture? BTW, my Titan Santa Maria arrives tomorrow! I stumbled upon your video and went straight to the website. I am super excited to give this a workout this week. Hard to beat for $99 and free shipping! Hard to find any accessories for that price that are worth having, in my opinion. My wife is from Brazil, so the picanha will be on it, for sure!! And all the shishkabobs, lol.
I'm thinking it was somehow my fault. Now that I've used the attachment 100 times and I've learned that my splits of wood were too big food is AMAZING off that grill! I've grilled about 20 Picanhas on that thing. Awesome every time! You're gonna love it! ✌😎👍
@@Mike-fb4rl Man, that flimsy looking grate is actually taking a beating with an iron chin!! Holding up great! I'm very surprised! I haven't coated it with anything at all. I always leave it dirty till my next cook then I let the fire 🔥 heat it up and I run a cheap brush across to knock off anything big- cleans right up. I don't coat it, just throw the food right on it. 😁
Actually for chicken thighs (dark meat) if you pull it at 165F the skin will still have a slimy texture underneath. You should always take your thighs to 180ish. I think you’re absolutely right that 1.5 hrs is pretty long. This never did happened again though. I’ve cooked about a few hundred thighs and leg quarters and have been amazed by the results! Thanks Scotty for input. I appreciate it brother! 😎👍
Do the 2 bolts that hold the lid support in place get in the way of this attachment sitting all the way in? I saw another video where the guy said it made this attachment cock to one side and not seat properly, because of those 2 bolts. They are really close to the top edge of the performer.
Updating. Almost a year in and mine is still working flawless. I did order another one (backorder. ETA mid December) just because they were still $99!!
I got one of those attachments last week. It is well worth the money and a lot of fun. The grate is kinda cheap, but should be easy to replace if needed. It's all I want to cook on now.
Yep. You're absolutely correct! The grate is on the thin side but it's gonna take awhile to wear that out. I'm guessing about 2 years or more. And the truth is for $100, I ain't mad at them for that! 😄 I'll be cooking a tritip on it later today! 😋
It looks like the sides of the grates are welded on. Do you know how you'd replace it? that's the thing holding me back. Trying to decide between this and the Openfire one. What do you think?
The price is awesome, but it's sold out on their site. How is the build quality, do you think it will last a few years? Man it's hot there in San Diego, only 83F today in Oxnard. Tomorrow it's supposed to be 90+.
Yeah it was sold out for awhile then I finally saw it was in stock and bought it. A few days later it was sold out again. Build quality is solid. All metal. The grate is thin but feels like it'll last a few years. Over all, I'm very surprised it's $100. Even the handle is awesome because it's wood over metal that spins freely in your hand as you rotate. Awesome product!
Build quality is on point. It's not heavy duty but for what it does this is something that doesn't really need to be. It's definitely not flimsy. I see this thing lasting over 10 years easy. The grate may need to be replaced because it's thinner than normal but still strong and people are gonna probably throw a weber grate on there anyway. I would have definitely bought this for $150 no problem so I'm not worried about the grate. Great product for reals!
Chicken cooked to 180 is going to by dry and overcooked. Most recommendations I've seen go to 165 tops, and I generally pull chicken off the heat closer to 160. Nice looking device though. Undecided between making my own or just buying it.
There’s a lot more to cooking chicken then you think if you think 165 is the ultimate touchdown. It’s not. It’s merely the “safe to eat” temperature. For white meat, breast, 165F is great but if you know anything about legs and thighs, dark meat, you’ll know that at 165F it’s still very slimy and unpleasant. That’s because dark meat has a lot more fat content. White meat is very lean. So for dark meat you can actually take it all the way to 190F and still have very juicy and delicious thighs!!! So there’s no way my chicken was too dry or overcooked just based on the temp alone. Ever try chicken wings at 165F? Horrible! Here’s some literature you can read so you can be better informed. www.americastestkitchen.com/articles/3115-best-internal-temp-chicken-thighs-drumsticks
You're referring to chicken breasts (white meat), which should be pulled around 160 so they will carryover to about 165. Dark meat (legs) should be cooked to 180s or so.
@madswinebbq Correct. Always cook wings to a higher internal temp, similar to dark meat. This would be the one exception to chicken. Generally, white meat is 160-165. Definitely don't go over or it will be dry. Dark meat - 180s. Wings - 180s or even higher.
Yup it fits on the base & the top! That thing is always out-of-stock! Then all of a sudden it's available. Keep an eye out before they catch on and raise the price to something crazy! 😎👍
Correction , the Santa Maria grills that uses the door lock has 2 positions per revolution as it locks on both ends of the crank...In real life cooking, the difference in positions between the two styles is too minimal to be a deciding factor.
I respect your opinion but I disagree with you. 2 positions per Rev is not good enough when you're not including the most important variable- distance per revolution or position. That's a big deal. Each incremental click of the crank can be the difference between the perfect temperature and burning your food. Not trying to be biased but I do real life cooking on that attachment a few times a week and I truly believe it makes all the difference! Thanks for watching. 😎👍
It's true It's my opinion but I think I'm in a better position to make this determination as I've been cooking on open fires for over 45 years including many years on a true Santa Maria grill when I lived in California. But more importantly I own the style you are talking about for over 3 years as I was trying to replicate the SM cooking of my younger years. So I will hold to my opinion that the difference in added positions is minimal and makes no difference in actual cooking. I've cooked over 25 tri-tips on Gabby's SM atrachment (would've cooked more but Tri tips were hard to find in NC until recentjy). There are far more adjustments on it than I'll ever need. I've also cooked dozens of Paellas ,which are very temperature sensitive, again with more adjustments available than ever needed. The same with chicken thighs although I prefer using a vortex for thighs. Gilling/smoking isn't an exact science with respect to temperatures and a decent pitmaster understands the relationship between time and temperature and such adjustments during cooking aren't by 1 or 2 degrees. With an SM, you are mostly checking flame height, especially as it licks the food. I have never found I needed a better position to accomplish that. Classic traditional SM grills as well as those utilized by true SM experts don't have the adjustments you think you need. Despite this, I still would probably recommend the Titan you have over the Gabby's Grill version but for a different reason....The Gabby's is far more substantial and much heavier...it will probably last longer but it is also more expensive. However, I would agree the crank is better on your Titan, enough to overcome the positives of the Gabby's. As I stated, it's not the positions but the crank on the Gabby's isn't self locking...That's the true selling point for multi postional Titan crank. For if you aren’t careful on the Gabby's and the lock isn't properly engaged, the grate will come screaming down and the fast turning crack can deliver an amazing uppercut! Here's a tip..it should work on the Titan.. I have a rarely used 18 inch smokey joe that's now topless as I have taken its lid and adapted it for my SM attachment. It fits perfectly on the grill grate to cover food for added temp control and allow for increased smokiness. It's a game changer (but also makes the grate heavier giving much more power to the previously mentioned uppercuts 🙂).
Open flame cooking does dissipate more moisture away from the food but the biggest pro of open fire cooking is that overall ancient wood fire taste!
I absolutely agree! 😎👍
Martha is gonna start frownin' if i get this rig.
Just got the rotisserie by Weber + it's super!.
Thanks for demo!
Glad you liked it!
😎👍
Can't find it anymore...I like this one compared to others for the same reason you mentioned.
The company was bought and changed name to Ember and Ash still have this attachment just got it about a month ago.
Welcome to the Santa Maria style cooking!!! I’ve had my attachment for a while, and the flavor you get from cooking over a wood fire is amazing!
As far as the dried chicken, it was on there for 1.5 hours so this is why it dried out. It’s just too long for chicken thighs.
Either increase the heAt(and turn continuously to avoid burning) or use your 18inch jumbo joe lid to rest on top of it so the chicken cooks faster. Maybe not the whole cook but half way through your cook.
I always get super flavorful juicy chicken when I do one of the above.
Great advice! I appreciate that. Watch for my tritip video (I cooked that last night) because I'm gonna need more insight from you. Stay tuned and thanks for watching! 😎👍
@@madswinebbq it looked amazing! it looks like you got the hang of it, no more advise from us, cause you my friend are pro now!!(yeah I am sj editor, i started up my own cooking channel, lol)
@@SJCOOKS I always appreciate the good advice. Especially from you guys who've mastered the art. I think I'm a quick learner but I know there's more to understand and I can't wait to master it! I'll check out your channel. Thanks for your support! ✌😎👍
Always enjoy your videos. Keep up the good work
Thank you John. ✌😎👍
Thanks for watching.
Just grabbed one up. Thanks for the video.
Lucky you!! 😎👍
I’ve got that grill and love it. I have the other style attachment, but haven’t used it in a while. I need to break the thing out an cook something. I love the taste of food cooked over wood.
I'm gonna cook a tritip on it a little later today. Can't wait!
Does it fit good on that model grill? Mine gets caught on the bolts that hold the lid holder.
@@JustCookingwiththeGuys I just took a look and yeah you're right. The attachment sits right on top of those bolts. Still sits steady but I can probably mill out a notch so it clears the bolts.
Good eye Phil 👁 👌
Nice video, bro! When it comes to cooking over flame, brine that chicken overnight. It REALLY helps keep it moist!!!
Yeah I definitely gotta try that! Thank u for watching and I appreciate the suggestion.
😎👍
@@madswinebbq We learn from each other👍
Looks great my man! I have a similar Santa Maria type attachment by Gabby’s Grills that fits the Weber 22; try thick cut pork loin chops marinated in Italian dressing over wood in this thing raising and lowering to temp.......I’d watch that in a heartbeat.
Thanks David! Ironically I just threw on some pork chops last night. Came out killer. Gonna hafta do them again and make a video for you. 😎👍
Greetings from México Rubén. Ánimo!!!
Mi saludos brother! ✌😎🍻
Wow thanks I'm going to buy it asap.
Lucky you!!
😎👍
Great video vato loco! I’m gonna have to snag this! Btw, I subbed with the quickness!👍🏼😎
Welcome to my channel! 😎👍 I'm glad you enjoyed the content!
I wet brine ALL my chicken before BBQ-ing, helps keep it from drying out.
What do you use for a brine?
@@madswinebbq - Just salt, water and a few spices of your choosing.
You can find a ton of brining queues on the net, but what I use is;
1 Tbsp- salt + spices
1 Litre water
I hope this helps.
@@kmhtaylor I appreciate that. I used a recipe from somewhere and the chicken came out very salty. I never tried it again.
@@madswinebbq - This can happen! You want just enough salt to enhance flavors and pull in moisture, but truly, it's just a science experiment, eh?!
Have fun cooking!
Stay safe, be well!
Btw, this attachment and the bbq dragon side table for the weber are a great combo.
Great idea!
Try brining your chicken next time.looked great and I'll be ordering one this week.thanks for sharing with us
Great idea. Thanks Rich! Attachment is awesome! 👌
Hey Bro! Very excited for You with the new Performer.......and Wow what a great accessory to start off with...the Santa Maria from Titan......NICE! 🔥👍
I really like it for it's features and definitely the price........I just haven't pulled the trigger on it yet. Been thinking about making one......but for that price
I should get it and modify it. I'm sure that chicken was Great.......You have high standards. 😁 Can't wait to see some TriTips on it! Stay cool and Metal On! \m/
Whatuuuuup Ken! Funny thing, I ordered the Titan with the intentions of just throwing it on the WSM but I then thought it was a perfect excuse to get the Performer I've always wanted. 😁 Crazy thing was I orderd the Performer Thursday morning and it was scheduled to be delivered next week. However it was in my garage by Friday afternoon! WTF!🤯🥳🥳🥳 So excited to have it during the holiday weekend!
As for the Titan, that thing is definitely best bang for buck worthy. There's certain things I feel are over priced and Santa Maria Grills have always been one of them. So I'm stoked that Titan has this available (when it's in stock). I'll go more in depth on the build quality in next video.
Thanks for watching brother! ✌😎👍
Awesome cook bro! I want a santa maria so bad! But I need it for the 26, not for my performer. I'll pass this info on to my friend who is looking for his first kettle and a santa maria.
Gabby's Grill sells one for the 26". It's over $400. 😟
Thanks for watching.
@@madswinebbq if you pick up the gabbys 26 it's 300. He adds on the shipping to the price. He lives in Santa Maria, so I'll have to make a drive there sometime
@@fpineda101 I just don't like his locking mechanism. If he was to add a sprocket to the crank then i would be ok with it. That's my only issue.
Got this for Christmas but I can’t open yet 😅🤙
OPEN IT!!!!! 🤣🤣👍
@@madswinebbq 😂😂😂
Wonder if an hour long brine bath would have made difference in the moisture? BTW, my Titan Santa Maria arrives tomorrow! I stumbled upon your video and went straight to the website. I am super excited to give this a workout this week. Hard to beat for $99 and free shipping! Hard to find any accessories for that price that are worth having, in my opinion.
My wife is from Brazil, so the picanha will be on it, for sure!! And all the shishkabobs, lol.
I'm thinking it was somehow my fault. Now that I've used the attachment 100 times and I've learned that my splits of wood were too big food is AMAZING off that grill!
I've grilled about 20 Picanhas on that thing. Awesome every time!
You're gonna love it! ✌😎👍
@@madswinebbq How is the grill grate holding up after lots of use? Are you seasoning it or anything? Any tips would be much appreciated!!
@@Mike-fb4rl Man, that flimsy looking grate is actually taking a beating with an iron chin!! Holding up great! I'm very surprised!
I haven't coated it with anything at all. I always leave it dirty till my next cook then I let the fire 🔥 heat it up and I run a cheap brush across to knock off anything big- cleans right up. I don't coat it, just throw the food right on it. 😁
Do you close your bottom vents or leave it wide open? Thanks
Wide open! 😎👍
Hahaha, I have the same Santa Maria Style attachment! J
pull it at 165. 185 may of dried it out.. 1.5 hours kinda long for chicken also. love the looks of the grill thou
Actually for chicken thighs (dark meat) if you pull it at 165F the skin will still have a slimy texture underneath. You should always take your thighs to 180ish. I think you’re absolutely right that 1.5 hrs is pretty long. This never did happened again though. I’ve cooked about a few hundred thighs and leg quarters and have been amazed by the results!
Thanks Scotty for input. I appreciate it brother!
😎👍
Thighs are dark meat and should be cooked to around 180s.
Good review bro... where do you get your oak? I’m in the area... 👍🏽
Lakeside. I think it's called Garcias Firewood. Happy Thanksgiving!
Do the 2 bolts that hold the lid support in place get in the way of this attachment sitting all the way in? I saw another video where the guy said it made this attachment cock to one side and not seat properly, because of those 2 bolts. They are really close to the top edge of the performer.
The attachment ends up sitting on the bolts but it's not an issue. Hasn't been a problem at all.
Updating. Almost a year in and mine is still working flawless. I did order another one (backorder. ETA mid December) just because they were still $99!!
Do you know if this will fit the Slow and Sear kettle?
Very good question! I have no idea, sorry.
I have the Slow n Sear kettle and this attachment. They fit perfectly,go for it!
The black tabletop where'd you get it?
Here's my Weber Performer Deluxe.
www.acehardware.com/departments/outdoor-living/grills-and-smokers/charcoal-grills/8406779?x429=true&gclid=Cj0KCQiA9OiPBhCOARIsAI0y71C1DIm3AOgRkG3Dtv1kUivcQpEyu9evrRL0489EbjwRCmylDEBXyzQaAsePEALw_wcB&gclsrc=aw.ds
I got one of those attachments last week. It is well worth the money and a lot of fun. The grate is kinda cheap, but should be easy to replace if needed. It's all I want to cook on now.
Yep. You're absolutely correct! The grate is on the thin side but it's gonna take awhile to wear that out. I'm guessing about 2 years or more. And the truth is for $100, I ain't mad at them for that! 😄
I'll be cooking a tritip on it later today! 😋
It looks like the sides of the grates are welded on. Do you know how you'd replace it? that's the thing holding me back. Trying to decide between this and the Openfire one. What do you think?
So far I never had an issue at all with the grate. Not sure how you would replace it. I really like the Titan.
do you need to add weight to the opposite side?
Yeah, it moves better when the weight is even.
The price is awesome, but it's sold out on their site.
How is the build quality, do you think it will last a few years?
Man it's hot there in San Diego, only 83F today in Oxnard. Tomorrow it's supposed to be 90+.
Yeah it was sold out for awhile then I finally saw it was in stock and bought it. A few days later it was sold out again.
Build quality is solid. All metal. The grate is thin but feels like it'll last a few years. Over all, I'm very surprised it's $100. Even the handle is awesome because it's wood over metal that spins freely in your hand as you rotate. Awesome product!
Build quality is on point. It's not heavy duty but for what it does this is something that doesn't really need to be. It's definitely not flimsy. I see this thing lasting over 10 years easy. The grate may need to be replaced because it's thinner than normal but still strong and people are gonna probably throw a weber grate on there anyway. I would have definitely bought this for $150 no problem so I'm not worried about the grate. Great product for reals!
Chicken cooked to 180 is going to by dry and overcooked. Most recommendations I've seen go to 165 tops, and I generally pull chicken off the heat closer to 160. Nice looking device though. Undecided between making my own or just buying it.
There’s a lot more to cooking chicken then you think if you think 165 is the ultimate touchdown. It’s not. It’s merely the “safe to eat” temperature. For white meat, breast, 165F is great but if you know anything about legs and thighs, dark meat, you’ll know that at 165F it’s still very slimy and unpleasant. That’s because dark meat has a lot more fat content. White meat is very lean. So for dark meat you can actually take it all the way to 190F and still have very juicy and delicious thighs!!!
So there’s no way my chicken was too dry or overcooked just based on the temp alone.
Ever try chicken wings at 165F? Horrible! Here’s some literature you can read so you can be better informed.
www.americastestkitchen.com/articles/3115-best-internal-temp-chicken-thighs-drumsticks
Yup!
You're referring to chicken breasts (white meat), which should be pulled around 160 so they will carryover to about 165. Dark meat (legs) should be cooked to 180s or so.
@madswinebbq Correct. Always cook wings to a higher internal temp, similar to dark meat. This would be the one exception to chicken. Generally, white meat is 160-165. Definitely don't go over or it will be dry. Dark meat - 180s. Wings - 180s or even higher.
Will it fit on the bottom bowl of the WSM 22?
Yes it will.
Does it wobble at all?
Not at all!
Can you hook up a video with it on the wsm?
Absolutely. I'll most likely do that today or tomorrow. ✌😎👍
Will it fit on the base of the wsm
Yes. As long as it's the 22 inch type.
Yup it fits on the base & the top! That thing is always out-of-stock! Then all of a sudden it's available. Keep an eye out before they catch on and raise the price to something crazy! 😎👍
Great cook Ruben. I have to get me one of those things. Hit me up brother I would love to do a cook with you.
That's one of my favorite Kettle accessories! It's a must have! Hell yeah, we gonna hafta collaborate very soon! 😎👍
Correction , the Santa Maria grills that uses the door lock has 2 positions per revolution as it locks on both ends of the crank...In real life cooking, the difference in positions between the two styles is too minimal to be a deciding factor.
I respect your opinion but I disagree with you. 2 positions per Rev is not good enough when you're not including the most important variable- distance per revolution or position. That's a big deal. Each incremental click of the crank can be the difference between the perfect temperature and burning your food. Not trying to be biased but I do real life cooking on that attachment a few times a week and I truly believe it makes all the difference!
Thanks for watching. 😎👍
It's true It's my opinion but I think I'm in a better position to make this determination as I've been cooking on open fires for over 45 years including many years on a true Santa Maria grill when I lived in California. But more importantly I own the style you are talking about for over 3 years as I was trying to replicate the SM cooking of my younger years. So I will hold to my opinion that the difference in added positions is minimal and makes no difference in actual cooking.
I've cooked over 25 tri-tips on Gabby's SM atrachment (would've cooked more but Tri tips were hard to find in NC until recentjy). There are far more adjustments on it than I'll ever need. I've also cooked dozens of Paellas ,which are very temperature sensitive, again with more adjustments available than ever needed. The same with chicken thighs although I prefer using a vortex for thighs.
Gilling/smoking isn't an exact science with respect to temperatures and a decent pitmaster understands the relationship between time and temperature and such adjustments during cooking aren't by 1 or 2 degrees. With an SM, you are mostly checking flame height, especially as it licks the food. I have never found I needed a better position to accomplish that. Classic traditional SM grills as well as those utilized by true SM experts don't have the adjustments you think you need.
Despite this, I still would probably recommend the Titan you have over the Gabby's Grill version but for a different reason....The Gabby's is far more substantial and much heavier...it will probably last longer but it is also more expensive. However, I would agree the crank is better on your Titan, enough to overcome the positives of the Gabby's.
As I stated, it's not the positions but the crank on the Gabby's isn't self locking...That's the true selling point for multi postional Titan crank. For if you aren’t careful on the Gabby's and the lock isn't properly engaged, the grate will come screaming down and the fast turning crack can deliver an amazing uppercut!
Here's a tip..it should work on the Titan.. I have a rarely used 18 inch smokey joe that's now topless as I have taken its lid and adapted it for my SM attachment. It fits perfectly on the grill grate to cover food for added temp control and allow for increased smokiness. It's a game changer (but also makes the grate heavier giving much more power to the previously mentioned uppercuts 🙂).
Always brine your chicken for at least 12 hours
Thank you!
Of course they're out of stock