Recent content by KirkJ

You can always go reverse sear. Smoke the chicken to just under done, say about 5 degrees then put them on direct heat to finish off and crisp up the skin. This has worked well for me.

I freeze them in silicone ice cube trays they pop right out and then no dog slobber clean up.

Ribs yesterday and jerk pork butt tacos tonight.

Skin on for me. Once the chicken hits about 155 I put them skin down on the gasser and crisp up the skin. Best of both worlds.

Making sausage for the first time. Kielbasa and bratwurst stuffed with cherries.

You're trying to melt the connective tissue and create collagen so while meat is "over cooked" it will be succulent and juicy.

What Rick said. 5 hours is what I do for ribs as well usually closer to 250-275. I usually char them under the broiler once sauced sounds like just fatty ribs.

I've done tile fish without a problem. If you're not using it for competitions you are good to go.

More cook time.

Interesting idea thanjs

Nice cook! What's with the foil under the charcoal?

I tell him no when he gets close, 75 lb lab-Shepard mix. He gets the idea and watches it but doesn't mess with it. If not the charcoal bowl is usually sitting at a high temperature a singed nose will also do the trick.

Modified 3-2-1 cook at 250-275. Sauce them and then broil to caramelize the sauce.

Two 10# I'd put one on each rack. Shouldn't have to rotate.

I like to cook lower for my pork butt and that means it takes longer. No worries BBQ is done when it's done. Important thing is how did it taste?