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Newbie going strong & need help

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cigarstock
cigarstock Posts: 61
edited November -1 in EggHead Forum
Hello all and thanks for advice etc. This is 4th meal. Cooking chicken now on direct at 300 for about an hour....correct???
Today I puchased $55 piece of Tenderloin (beef) to do like the cookbook says. Any hints?

Rick
Go Dawgs

Also, it is a struggle to keep temp stable. Any secrets?
Thanks in advance.
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  • FlaPoolman
    FlaPoolman Posts: 11,677
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    as far as temp control just don't over adjust. A normal part of the learning curve. Once temps are stable and you start the cook temp will lower but trust it it will come back and stabilize. Been there,,,done that. It's a lot easier than it seems and easy to over compensate.
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  • cigarstock
    cigarstock Posts: 61
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    Thanks Pat !!
    We used to eat, a very long time ago, at a restaurant called "Poor Richards". It was a historical house at an old pineapple plantation. The food then (late 70's was awesome) went back a couple of years ago and nobody I asked had heard of it.
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  • cigarstock
    cigarstock Posts: 61
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    So if my chcicken is cooking, like tonight at 300, I open and flip it and then it says 200 after closing...what do I do? set the settings or openings similar to what they were before?
    BTW, the chicken was wonderful and lots of moisture or juicy,
    Rick
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  • FlaPoolman
    FlaPoolman Posts: 11,677
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    Leave it alone and watch. The temp will come back. Once you try to bring it up then you'll have to chase it down and back and forth. Yes Poor Richards on Ocean ave was a great place but closed a long time ago. Forget the name of the place there now but has great reviews.
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