Stampede Jamaican Jerk Drumsticks

[Rectechie]

Jamaican Jerk Drumsticks on the RT-590

Marinated in Walkerswood Jerk Seasoning.

Low smoke mode for 30 minutes than gradually raised the temp to 400.

We had wind gusts all day today so I did not light up the SKOO smoker tube with Pimento Wood pellets.

Pulled at 175 skin was crispy and you could taste some smoke.

 

[Roaniecowpony]

I like your ramp up of temp to get crisp skin.

On the "jerk" style, I had a conversation with a friend from Trinidad about "jerk" style. He said it wasn't necessarily spicy hot, although that's what he said is the interpretation here. He said a key ingredient was a pimento wood fire that provided a certain flavor. We both looked into where to find pimento wood and found it was ridiculously expensive here. Someone is selling small quantities of it for cooking, but it's pricey.

 

[Rectechie]

Pimentowood.com is where I buy Pimento wood chips, flakes and pellets. I have used them for years on my BGE. I would have used them on the Recteq for this cook using a smoke tube but with the wind gusts here in AZ I did not want to take a chance when trying to light the tube.

They are not cheap but they last a long time as you do not need a lot per cook.

 

[Pete590]

Looks tasty! I really like jerk seasoning!