After telling my wife how great chorizo hot dogs are, I did them again for her and some friends we had over for a late lunch. This time, I thought I'll smoke them on the ProQ.
At 12pm, I started the fire and around 1pm, I put the chorizos on.
At 1pm, the rangehood temperature was at 200F and then quickly went up to 350F-390F.
At 2pm, I took them off to rest and then grilled the onions in a pan directly over the coals, before enjoying them with good company.
At 12pm, I started the fire and around 1pm, I put the chorizos on.
At 1pm, the rangehood temperature was at 200F and then quickly went up to 350F-390F.
At 2pm, I took them off to rest and then grilled the onions in a pan directly over the coals, before enjoying them with good company.