Shadowdog500
is One Chatty Farker
- Joined
- Jun 18, 2012
- Location
- Down the Shore!!!
We decided to do chicken thighs for lunch and ribs for dinner. Tomorrow is brisket day.
The chicken thighs just came off and they are excellent.
As usual my wife brined them for an hour and put salt and pepper on half of the pieces and simply marvelous sweet seduction on the other half. I set the cooker to 420° cooked them for about 35 minutes with a flip mid through.
The grill held a steady temperature, the smoke coming out the stack is far less that what comes out of my pit boss, and the smoke flavor and penetration seems better to both of us.
The fact that I can sit in my warm house and watch the grill temps and food temps is awesome. it’s a 50°f wet nasty day. (The smoker is on a covered porch)
The temp is now ramping down to 185° before I put the ribs on.
Here is a photo of the chicken. We are both impressed so far.
Darn I’m slipping, I forgot the piece of white bread in the photo!
The chicken thighs just came off and they are excellent.
As usual my wife brined them for an hour and put salt and pepper on half of the pieces and simply marvelous sweet seduction on the other half. I set the cooker to 420° cooked them for about 35 minutes with a flip mid through.
The grill held a steady temperature, the smoke coming out the stack is far less that what comes out of my pit boss, and the smoke flavor and penetration seems better to both of us.
The fact that I can sit in my warm house and watch the grill temps and food temps is awesome. it’s a 50°f wet nasty day. (The smoker is on a covered porch)
The temp is now ramping down to 185° before I put the ribs on.
Here is a photo of the chicken. We are both impressed so far.
Darn I’m slipping, I forgot the piece of white bread in the photo!