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Re: direct or indirect for chicken
Most chickens, other than the huge Frankenbirds are too small to use the Mav food probe. Either vertical or spatched the cook time should be about the same. I like raised direct at 350-400º dome, and…1 · -
Re: No Egging This Weekend...
Hey Hap, the Tigers took away a great win tonight.....1 · -
Re: Smoking Question From A Newbie
For a low and slow, a 2 hour cook, chips or chunks really doesn't matter. Mix the chips thru the lump, start the lump on the top in the front at least at the fire ring level. No need for any chi…1 · -
Re: OT: I have been good for Austin
You have just moved and the results are almost immediate. Well done! Do you think you could lead a seminar explaining your techniques to the members of Congress?1 · -
Re: Steak Cook Temps & Cook Times
+1 on @fishlessman comments. For thicker steaks - anything over 1", I use reverse sear. The temp changes are very slow as you are cooking indirect at low temps <300º. When the IT is 5-10º bel…1 ·
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