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Mmmm...thighs! You did the skin perfect! Nice level of crisp but not too much and you can still see the chicken color. Beautiful!

Your photos are not showing up, but I did find your photobucket site to see the pics there. I'll wait for the experts to chime in (I have only done about three baby back cooks on a OTG and they all came out great) but for the life of me I cannot possibly see what went wrong; it certainly looks...

Finished temperature (color) looks picture perfect. Straight out of an Omaha Steaks catalog!

Awesome. Looks like very "ono grinds, braddah"! Took me back to the islands, speaking of which I will be in Kailua-Kona starting the 26th. It's pretty sweet when your wife's family is from the Big Island and there's all the aunties and uncles to see :) Will def be grilling while we're there...

Wow Matt, The seasonings and color of those mouth-watering looking chicken leg quarters looked almost 3D - like every peppercorn wanted to jump out of the screen and into my mouth. :) That's about as all-American as you can get - chicken and a cast-iron skillet all getting busy on a charcoal...

Good 'ol Vitamin Y. :cool: I miss PA.

I like the way you used a medium shutter speed to get the flames look nice and flowing around those steaks. Looks like a professional steakhouse shot!

Fantastic color on those steaks - inside and out.

Hey Vince, Your two ribeyes - the on-the-grill shot - I don't think I've seen a more delicious steak photo EVER. What I like is they are not only moist and shiny looking, but you completely avoided the problem of the "grill marks with the light grey squares in between". Your steaks are nice...

Looks great! I recently got an iGrill too. Be careful with the probes - I already had the ambient temp probe fail on me. Only thing is - that iGrill looks mighty precarious on that wood post! I'd be afraid it'd come tumbling down.

This looks fantastic. My concern would be heat control; looks like you can slide the skillet over to the cool side if things get too hot...? Benefits - no grease to clean up on the stove and the counters, no hot kitchen in the summer, no fried chicken smell thru the house, and you can use the...

Yes, this is my question also. I tried a paella, the first step is frying the chicken, and I had the grill way too hot. I would think if it runs hot and you put on the lid and shut the vents it would take a while for the temp to come down, given all that mass of the cast iron, oil. and food...