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We've done a number of trips from MA to the west with our camper. When public campgrounds were not always full we liked to just hit the road and play it by ear, as that is no longer the case we need to plan out a route and make lodging reservations for any popular area sometimes a year in...

We live on the CT/MA state line but live in MA, shop in either or. The local CT Honda dealer has a good price on a car we've been looking at so on Wednesday we called and bought it. Stopped in to sign the papers, everyone in masks and gloves so things went along just fine. To go to the RMV in...

I use a bandsaw, but I imagine not everyone has such a thing.

My daughter tells me they are changing the Cardio ICU and Operating rooms back from Covid Isolation areas to their original purpose.

Kind of a personal preference thing. If you want the grill to work as advertised right out of the box, then wait. If you don't want to wait and are willing to put up with the shortcomings, then buy now.

Can you use the DynaQ as a standalone unit or do you have to use it with a phone? Don't know about you folks, but when I use something with bluetooth the coverage is very limited. Separate the units by a wall or 2 and the signal breaks up, it's like you have to have line of sight.

Anyone know what year/s it might be?

After the chicken got to 165 I removed it, cut off the leg/thighs and put them back on till they hit 185. They came out much more tender and were not dry at all.

Thanks for the update Jon, wish you all the best in your move. 5 Ac with a pasture, sounds like a small tractor and brush hog might work.

That explains the thighs, thanks. I normally get smaller bird but had to get what they had at the butcher that day.

I brined it yesterday for 8 hrs then into the fridge to dry out for 24. I did one on the rotisserie last week, came out good except the dark meat was fairly tough, which is what I'm trying to get around. May just be the characteristics of using a roaster vs a smaller 3-4 lb chicken.

Thanks, I was wondering if higher internal temp would make it more tender, wrong.

For one that does not eat chicken skin, what's the best way to cook whole chickens to end up with fall off the bone? I've read thru Chris's Hot and Fast, which looks to work well for crispy skin, and something like beer can chicken that looks to work but without crispy skin. I'm guessing that...

I'm in the market for a smoker that I can be left untended for overnight cooks, as that's not the case I'm passing on the SmokeFire's at this time.

Used to buy WIHA precision tools when I was buying for work, can't beat them for small stuff. The bigger items I bought cheaper brands as they get a beating.

Just go to the hardware store and see what they have in a heavier Nitile or Neoprene glove, you can try them before buying. Mine are no thicker then the green latex ones used to wash dishes and such.

I use the kettle as opposed to the WSM, haven't tried to grill on that.

Might be worth picking up a set of gloves like these, if you don't already have some, they are a lot thicker then the nitriles. I use similiar when I'm getting into most chemicals.

I just haven't have any luck with reverse sear, on anything, they always end up fully cooked before I get the sear I want. Maybe if you have a hotter direct area then I do. I usually do about 3/4 large chimney with about 1/2 of that used coals.

It's more of a limitation then a problem.