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Skiddymarker

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  • Re: Let there be fire!

    SkiddymarkerSkiddymarker
    Totally agree, I'm an electric starter kinda guy, if you have power close to your egg there is no better method. Wait eight minutes, unplug it and away you go. I use my Maverick in timer mode so…
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  • Re: preheating plate setter

    SkiddymarkerSkiddymarker
    I don't think you need to pre-heat it. finish the burgers and then crank her open, drop in the setter and in <10 minutes you will be good to go. The setter will be hot before the pizza stone …
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  • Re: charcoal taste and chicken legs

    SkiddymarkerSkiddymarker
    I think Doc does all his direct, no drip pan. I do mine indirect with a drip pan, the setter in. I use a higher dome temp, 450º or so, skin does crisp, but as noted above, dry it off before you cook …
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  • Re: Massive T-Bone advice?

    SkiddymarkerSkiddymarker
    No need to warm them. Put them in a 225-250 stable egg (smoke wood if you like - I prefer none) some Penzey's Chicago Steak (my fav) indirect until internal hits maybe 115. For a 2" to 2-1/…
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  • Re: New fangled charcoal grate

    SkiddymarkerSkiddymarker
    Not magic, it is the time space continuum. I found the High-Que seemed to be eating up more lump, but in reality, it was not. It does get hotter faster (more air) and it is dependable on low and slo…
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