Recent content by Randy P

I made a Chinese stir fry with it the other night and tonight we are having bbq salad. -RP

I got the idea of cooking chicken over veggies from a Paula Dean show. They were in Paris and a street vendor had a rotisserie full of chickens rotating over potatoes. I do it fairly often. -RP http://www.nakedwhiz.com/thechicken.htm

No smoking wood other than the flavor from the coals. -RP

I thought it would be good on the WSM, its like it was designed for it. -RP

I used to do halves, breasts will work fine but I would cut the cooking time down to an hour. I like taking dark meat to 190-200 internal because it gets so tender. -RP

I think this recipe would be perfect on a WSM since it involves indirect cooking and two grid levels. Unfortunately I no longer have my WSM to try it, but thought I'd share the recipe. -RP http://www.nakedwhiz.com/thechicken.htm

I have a competitor and a pitminder, and only use the competitor when I using two cookers. With the competitor, if you don't turn the pit temp dial down when you power up, it defaults to ramp mode. I have had occasions where I forgot and couldn't figure out why my temp is dropping. Also the...

Mike, The pitminder should bring the cooker to temp on its own. Your top vent should be shut tight to the stem of you dome thermometer, that's all the opening you need. You want it sealed up enough that the guru has to push the air out, this prevents the cooker from drawing air through the...