Recent content by Robert McGee

I have been a ThermoWorks customer for many years. I have tried other products before, but not only are ThermoWorks products superior but their service is outstanding! I had one of their basic timers for several years, and it finally quit working. I sent them an email to see if it could be fixed...

I am a Vortex man for Chicken Parts! That includes wings, legs and thighs. I AM a Dark meat fan but do NOT sneer at properly cooked breast meat, either. Dale53

I use my Vortex and grill them at high temps. However, sometimes when we are entertaining, I run out of space when using the Vortex on the Performer, so I use my doggie bowl Vortex on my Jumbo Joe. It works well, too and gives me considerably more space on the Vortex/Performer. Keep on smokin'...

The past few years, my BBQ’ed chicken has become chicken parts (wings, legs, and thighs) with a rub applied then grilled on my Performers with a Vortex. The rub can be “Kick’n Chicken, Louisiana Chicken Fry, or Jerk seasoning or for those that don’t like heat, simple Salt and Pepper”. We...

I am a BIG Vortex fan for all chicken parts, including my favorites, wings! ABT's work perfectly with the Vortex, also! Easy, peasy, PERFECT! That's the Vortex!! Dale53 :wsm:

Appear to be about as good as it gets! Good job! Beautiful! I am a BIG fan of Vortex chicken parts, for sure! Dale53 Keep on smokin’:wsm:

Those ribs look absolutely WONDERFUL! Good job, for sure! Keep on smokin’ Dale 53

I have found it is easier and more pleasant to use a “Throw-away” aluminum pan with an aluminum foil piece crimped over the top. I typically do two butts at once (one on each grate) as it takes the same amount of time and the same amount of charcoal. I make certain the bark is set before I...

Happy to be of service! Dale53

Here is how I do Pizza on the Grill - it works perfectly for both home made pizza and "pre-made" pizza: https://tvwbb.com/threads/building-a-rack-for-a-pizza-stone.62734/ FWIW Dale53

When doing Pork Steaks, I make a two zone fire, with a whole chimney dumped in one end (fire bricks separate the two zones). That raises the fire closer to the food grate. I season the steaks and flip them every 60 seconds by the clock. When they look done, the ARE! I love the results when...

At that price, I couldn't care less! :rolleyes: Dale53

It truly seems impossible, but when I do wings and thighs at the same time, they both finish virtually the same time when using the Vortex in one of my Performers. I always check with my Thermapen but frankly, they finish about the same time. My "technique" is to grill them for 20 minutes, flip...

Somewhere between 190 degrees and 205, the butt will suddenly become really tender to my thermometer probe. When it happens, it is unmistakable! Happy probing! Keep on smokin’, Dale53

Many years ago, a Distillery close by in a neighboring state would regularly dispose of used whiskey barrels, by giving them to anyone who would haul them off. I would borrow my brothers pick up, and take my two teen aged sons. We would break up the barrels and fill the pick up bed with oak...