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Chicken/Pizza/Wing Night

Smokin' ToddSmokin' Todd Posts: 1,104
edited 8:21AM in EggHead Forum
I did a little experiment of my own and will never do it again. I used briquetts in the green guy(minion method for low temps)being that this time of year it's almost impossible to find lump in my area. Lowe's, Walmart, Home Depot(now i call them home they blow)didn't have a trace. So I was forced to use briquetts. Now I have to use the internet for lump.
Food was tasty, but had a little lighter fluid taste from the unlit briquetts. Note: ALWAYS USE LUMP IN THE EGGS.

chickenraw.jpg.320.jpgchickendone.jpg.320.jpg
Started the day with a half chicken seasoned simply with salt, pepper, sazon, and montreal chicken. 280* for 2 hrs.[p]wingsraw.jpg.320.jpgwingsongrill.jpg.320.jpgwingsdone.jpg.320.jpg
Then jacked her up to 375* for these "everything in the cabinet" wings.
pizzadone.jpg.320.jpg
Then after all this week reading about pizza I ust had to do one myself. [p]
[/b]

Comments

  • Smokin' Todd,
    why did it taste the lighter fluid?
    Was your briquettes the self starters, the ones you use without starter fluid?

  • Wil,[p]They were regular Kingsford. I put about 10 lit coals on top of a pile of unlit coals. I guess as the cook was going the unlit coals gave off traces of black smoke(like you see as they turn grey when lighting) and just cured in the meat. Next time I should just use all lit coals and concentrate on controlling the temp more with the vents then minion method.[p]ST
  • Smokin' Todd,
    How did you eat all that??

  • springertn,[p]With help of a few others.
  • Smokin' Todd,
    1 of my family memebers has an egg and he uses kingsford all the time, but his charcoal is at full throttle when he puts his meats on, then he trims down the heat.Of course he never uses lighter fluid, he is an electric starter kinda of guy. Maybe if you do it again or experiment make sure all your coals are lit. Good Luck.

  • Smokin' Todd,[p]
    You da MAN! Looks great. By the way "Home They blow" thats good! I couldnt find any lump this weekend either. But I still have some places to check. [p]Tom

  • Wil, just curious as to why he would use kingsford? Lump burns 80% hotter, costs about the same, produces less ash, and food tastes better imo....

  • tn slagamater,[p]I agree with you 100% about lump vs briquetts, but if you read the post I didnt have any lump available.[p]ST
  • tn slagamater,
    I have no clue, he is just stubborn I guess
    I only use BGE lump and never had problems getting it.

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