Recent content by Ken_K

Good one, you will love the 320, I know I do!

Sometimes it lights instantly and sometimes it takes a few clicks. Especially if it's windy out the concentration of gas doesn't build up by the sparker. I usually wave my ball cap gently to waft some more gas towards the spaker if it is stubborn.

Using just the center burner on mine I have been able to hold 250 when I did a reverse sear on a top round 'London Broil'.

That's excellent Larry, the apple doesn't fall far from the tree. This is something she'll remember always, what a great day for you and her.

Susie, here is a link to a whole chicken cook I did on my Q320. HTH http://tvwbb.com/eve/forums/a/...=888103791#888103791

I'm going to have to try teriyaki on ribs, never done that before but yours look outstanding. I mentioned on another thread that I don't exactly adore fish but you make it look appetizing to me. I'll bet WRC is as great on fish as it is on everything else. It's the only rub I use on everything now.

Welcome to the forum Susie. You have some great advice from Kevin and George, I would only add that I never cook on the high settings on the knobs on my Q320, it's just too hot for anything that requires more than just a few minutes of cooking. After the pre-heat, for 'high' direct grilling...

Wow Larry that is your magnum opus of healthy creation so far!

Awesome, report back on that ham, I am curious how much grilling it like that enhanced the flavor. The Chile Verde looks great. Love the dogs too!

Thanks Bob, I'm sad because no ribs remain But I guess that means I just need to cook more. The hot tub chicken is simply boneless skinless breasts ( I usually use boneless skinless thighs for this but didn't have any on hand) you just rub with your favorite rub and grill just a few...

It's been a while since I've done ribs, just took me a while to get into the season. I was actually going to do these for smoke day but it didn't work out that way. Here they are just on the grill, rubbed with Wolfe Rub Citrus. I ran them for about 90 minutes at ~350 degrees, then in foil...

Welcome John! I have a Q320 and I love it. I've done lots of different types of stuff on it and they always come out great. It's an awesome grill for quick weeknight cooks, but it also has such great temp control it works very well for larger roasts and whole chickens and such. Especially with...

Those look great Larry. Healthier food is not so hard to take when it's done like that.

When I need to get to something on the lower grate like that I just pull the top one out, meat and all and set it on my kettle which I always have setup just for that purpose since I don't have an outdoor table.

I thought they came pre-rusted from the factory! I've had the same charcoal grate in my kettle for 10 years now, it's totally covered with rust and I think it got that way after the first cook. I wouldn't worry about it.