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magyar

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  • Chicken thighs

    magyarmagyar
    Mt first attempt. Brined, let skin dry overnight in frig. 350 degrees for 1 hour. Apple chips for smoke. Came out juicy with crispy skin. 
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  • Re: St. Louis ribs

    magyarmagyar
    Thanks, guys. I guess my dome temp gauge is not correct, so I probably "turbo cooked them at 350. I guess that "turbo" is a good way to go!
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  • What's wrong with briquettes?

    magyarmagyar
    I have found lump to be inconsistent. Big pieces, little pieces, tiny pieces, dust. What's wrong with briquettes? They are consistent, have an even heat, and you don't have to worry as much about VOC…
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