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Old 02-10-2011, 12:34 PM   #10
is one Smokin' Farker
Join Date: 12-17-09
Location: Mesa, Wa

I cooked his competition Chicken thighs. It sounded amazing. But he recommends 2 hours of smoke, and they came out really dry. It was a fun process, and I'm sure I gained a lot of knowledge, but very disappointing result. Could be operator error too, I've got a lot to learn. The one thing I love about his books, beside the great pics and tips, is his passion for bbq.
Joe. UDS, Traeger COM190, Infrared Grill; Maverick ET-732, Red Super-fast Thermapen
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