Hello all, my mother got one of these as a gift and of course is asking all kinds of questions. I have given her rub advice as well as dry brining and finish temps, but I know nothing about these grills so I am no help at all with cook times. I use a PBC primarily which cooks hot, so my times are likely even further off.
A few questions I would appreciate answers to if you have them
A few questions I would appreciate answers to if you have them
- What temperature do these things run well at? Google tells me the max is 275, is this correct?
- She mentions a lack of smoke, are you guys doing anything to help add some smokey flavor?
- Please share some cooking times if you can for chicken, pork shoulder, loin and ribs.
- Any tips for chicken specifically? She is unimpressed with what she has done, and 275 doesn't seem like it would do a lot for crispy skin.
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