Char-woody,[p]I logged on a few weeks ago as a brand new Egg owner, and you were kind enough to not only answer my question (about brining), but you linked your web-page for reference.[p]I have lost my "favorites" on my computer and do not recall the web address. Could you please post it for me?[p]Also, I believe you e-mailed me the following day with recipes, but my computer could not bring up the link. If that was you, I'd love to try get to them again.[p]Thanks for your help, many of us lurkers appreciate your terrific advice.[p]EggDawg[p]P.S. I've had great success with beef and pork chops, but my chicken is either spongy and "fleshy smelling" or its dry as a bone. What is your recommendation?