I have both and would go with thermapen. Its used for many things other than egging. Yeast, beer brewing, checking my temperature orally for no reason real reason. The wife loves it for indoor cooking.
250-270 dome temp. Cooked the ribs 2hr then foiled. When I foiled them I put the chicken on and cooked for 2hrs. After that unwrapped and sauced both the chicken and the ribs. Cooked probably another 45 minutes.
Nope. I use pellets, but never did with chips or chunks either.
How do you use pellets? Throw them on the lump?
Mix them up with the lump before lighting. Then if I open the lid for any reason I throw a handful…
I still use my Weber Performer (charcoal) for burgers, sausages or something quick if its just me and the wife. I have a Jenn-Air gas grill that hasn't been used in 2 years. I'm thinking of just getting rid of it to free up deck space.
My daughter and I were going to try to make boudin in today.
Bham_egger. I saw a lot of that used chicken liver instead. So my question is, never having had boudin before how much different is it from pork liver? And being its already cooked could…
Austin. Not sure of the times I think it was about 6 hours total. I just look out the window to the thermometer. Foiled @160 and pulled off at 200. Might take to 205 or 210 some parts were still a little tight. Nothing my cleaver couldn't handle.
I have the R&B oval combo, the extender combo and the foil ring.
MrCookNurse...they are the scraps left over from cutting spare ribs down to St Louis style. I normally cook them to throw in beans but these just got picked at till gone.
The top sides to the back and the bottom slides forward. I love it and its worth every penny. I went with the oval because I do ribs a lot and it protects the ends of the ribs. Its just a matter of preference I guess, this suited me the best.