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Re: Possible to smoke boneless skinless chicken breast?
Go ahead and smoke them. Try raised indirect at 350-400. The key to keep it moist is to bull at 150-155* I do this temperature all the time, and the chicken breast always comes out juicy.2 · -
Re: Cowboy Ribeye thaw help
If you have it, Sous Vide at room temperature or lower, putting the meat in a ziploc bag or vacuum-seal bag . Keeps the water moving and temperature constant.1 · -
Re: review - BGE vs. KJ - Which indirect setup is the best? I tested them
I was told the leg should be directly opposite the air entry-point in the firebox. The air comes in and goes up the back right of the egg. That being said, I haven't used my platesetter since I …2 · -
Re: Which plate setter?
Whatever you choose, avoid cast iron if you want to do indirect. Cast iron heats up and radiates heat, negating the purpose of a heat blocker for indirect. I also agree with the choice of a CGS R&…2 · -
Re: Warranty Registration?
When you find it, take a picture and save it online, so you always have it. Google Photos is free.1 ·
