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Re: Wings on the BGE - Direct or Indirect?
Depends on the “recipe”. For rubbed and crisp skin, raised direct is fine, dome temp between 300º and 350º. For marinated sauced wings, i like indirect temps 350º to 400º. Cazzy’s Wings are awesome, …1 · -
Re: The Forum Layout is a Bit of a Mess, no?
With age, albeit only a few days, come wisdom, grasshopper.2 · -
Re: OT...Remember when
@pgprescott no question Sony beta was better, perhaps the biggest mistake ever made by Sony, the way i understand it they developed both formats, sold the VHS format keeping the better beta for thems…3 · -
Re: How do you reheat your Pulled Pork/Brisket
good idea, but if you have a SV, set for 160ºF your pulled pork will be ready in 20 minutes and will still be ready in two or three hours.1 · -
Re: OT - first cook with PBC
Great post. PBC and the 22” WSM are about the same if you remove the water pan and add a hanger. Suppose it could work with the 18” WSM as well. Like the idea of hanging chicken halves, must give tha…2 ·
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