View Single Post
Old 09-29-2013, 03:39 PM   #17
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

^^^that's some ninja chit right there!

Good info here - I got nothin' new to add. I like to brine and cook hot. I go for a minimum of 300 and don't really care how high it goes - depends on when I wanna eat! I'll let it creep up to 400 - 450 even more sometimes - just gotta pay closer attention at those temps. I like my chix best in the UDS or the Weber kettles.

And - Nice job on the chix there! I'd hit it all day long!
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
Avatar by my son!
gtr is offline   Reply With Quote

1 members found this post helpful.
Thanks from:--->