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Nice! I would like some Thankfully you didn't put any cheese ;) (I just don't like cheese on burgers or most anything, except pizza)

Yeah, chicken looks real nice! Now for the big question: was the skin crispy ;) I like brining chicken, the meat stays moist even if the temperature seems high. It just gives you so much more leeway Nice cook Oliver

Good news! Welcome home

Welcome! I'm sure it will be a success. Hope you get decent weather Post some pictures for us!

Sort of Marinade is garlic, chili, ginger, sweet soy, regular soy. And tamarind & red wine vinegar. Normally I would have used lemon juice instead of those last 2. Satay sauce was fried finely chopped onions, left over marinade & peanut butter. I felt it needed a bit more sweet soy, so added...

I had a craving for some ;) I used my hilbilly 47 cm weber kettle. With lump charcoal. No top grid The end result

With chicken pieces I get something resembling an edible skin. Never as good as with grilling or on rotisserie though. I've not tried with a whole chicken.

Exactly that. I thought that was pretty clear. It also seems like everyone else understands. With the 14, because it is light, I can lift middle section, water bowl, chicken and lid off in one go. I place it on an old 14 inch lid as I don't want it on the ground. Chicken stays inside while the...

Huh? You smoke it first in the WSM, then move top and middle part to the side and put chicken on the grid direct on fire to finish off. What does that have to do with gas grilling?

I take the middle & top section off. Doable with a 14. Just be careful. And then you have a grill ;) (use top rack on the charcoal ring) When hot enough, put your chicken on it

I easily got my money's worth :) Mine's on the counter top. Easily accessible There is just one big issue: once you get in the habit of making your own dough & pizza, it's very difficult to buy one from any of the chains and be satisfied :)

I got one os the older ones, for the uuni 3. I bought it in the Netherlands, but I had to get it from Germany as at that time, they only had approval for sale in UK and Germany (with the UK using a total different gas connsction and pressure). Then exported both uuni & burner by putting the...

Get well soon! We miss you!

I concur with @GrantT I have the old uuni 3 with the gasburner and it works a dream. Turn it on high and in less than 15 minutes the stone is hot enough to cook on. I turn every 20 seconds or so. My reason for gettimg the gas burner (besides convenience) is that I cant get proper pellets (uuni...

I've seen a picture of a wheelbarrow with a full wood fired pizza oven on it ;) I was seriously thinking of making one like that :)

+1 on Grace Young's (keep wanting to call her Grace Jones) method and books. Another way of seasoning is to deep fry in it. At least a couple of times. I use my small cast iron wadjan (wok) for this. And it works a dream. Just be careful and don't fill it too full. And pay attention

I just got another idea of what to do with left over chicken ;)

Welcome! You have come to the right place. I'm more of a charcoal person, but there's good info on gas grilling / smoking here as well

Nice! I like it. The food. Not the snow & sleet ;)

I cook indoors on a charcoal braai or in the wsm all the time. BUT, big caveat. I live in the tropics and house is open on 4 sides. In your case: I agree with the posters above. It's not worth the risk! Note: I'm just posting my situation in case anyone sees a pic of me cooking indoors and...