Interesting you say that. I put the chickens in for the amount of time they told me. The internal temp said it was good to go but when I pulled it out and tried it again with a different thermometer it said it wasn't quite there. Back on the grill it went for another 20 minutes and the same thing happened. It came out cooked all the way through but the skin wasn't as crispy as I would have like it. I think it will take some getting used to.Hopefully it comes out cooked....
It does take a little while to get used to it. The first year I had mine, I didn't use anything else. Now I decide which grill to use depending on what I'm trying to do.Here is one of them. It does feel like cheating though. I’m used to the Weber.
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That sounds like a good idea.It does take a little while to get used to it. The first year I had mine, I didn't use anything else. Now I decide which grill to use depending on what I'm trying to do.
One thing you can do for chicken is cook it at the temp they recommend until just before it's done, and then crank the heat to about 400 to crisp up the skin prior to taking it off.
What other grills do you use and what meals do you use it for?It does take a little while to get used to it. The first year I had mine, I didn't use anything else. Now I decide which grill to use depending on what I'm trying to do.
One thing you can do for chicken is cook it at the temp they recommend until just before it's done, and then crank the heat to about 400 to crisp up the skin prior to taking it off.
This^^^Spatchcocking yard bird is the way to roll
That's about where I'm at on the issue. I'm a busy person and don't have time to fuss over the temperature for hours on end.I am doing Keto, so BBQ is definitely on the menu. With the (somewhat understandable) high prices of BBQ locally, I was looking for an alternative to buying out. I bought a Green Mountain pellet smoker and have been blown away by how easy it is to use, and how good it tastes.
I understand calling it cheating, but I'm not going to babysit a stick smoker for 12 hours. It's for eating, not a new hobby.
So nice to fill the hopper and toss in a brisket at 7pm set at 200F. Get up the next morning to wrap it up and it's ready for lunch.
That will be the next thing I do on a chicken for sure. Thanks for mentioning that!Spatchcocking yard bird is the way to roll
I looked at one of those ceramic pressure cookers like you have. I just didn't have the guts to take the leap on it. I take it you love it?No pellets were harmed making these ribs