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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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  • JCGrill
    replied
    Welcome
    Last edited by JCGrill; September 17, 2017, 06:30 AM. Reason: Cause I'm an idiot!

    Leave a comment:


  • Oakgrovebacon
    replied
    Welcome to the pit from Southern Illinois

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  • MBMorgan
    replied
    Welcome from Colorado!!!

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  • JohnInLA
    replied
    Welcome!

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  • FireMan
    replied
    MarkC, I am by no means an authority on the cookin scene, but just an observation of the site, if you are relying on the temp gauge that I saw on the one of two grills they make, that might be the problem. After that said, it looks like a killer grill. I love to see Max's hands on that puppy & see what he comes up with. That thing definitely falls into the I want one category.

    Leave a comment:


  • RonB
    replied
    Welcome to The Pit. It would help if we knew what kind of grill you were using, and where the thermometer is located. If it is high in the dome, you are getting a false temp because the temp will be higher high up in your cooker. The temp probe needs to be an inch or two off the cooking grate and at least an inch or two from the chicken and the walls of the cooker to get an accurate reading. So if your probe was above the chicken and it was reading low, you were cooking way below the recommended temp.

    Personally, I prefer temps above 350* to get the skin as crisp as possible.

    Leave a comment:


  • MarkC
    replied
    Thanks, everyone! Not much more to tell about the chicken. With one chimney load of charcoal, the chicken just didn't cook, and towards the end the coals started fading fast. It's possible that the recipe was intended for a weber kettle, and my grill is probably bigger than that and takes more fuel to heat. Using two chimneys instead of one should fix the problem. I'll try again next week and report back.

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  • JimLinebarger
    replied
    Welcome from Washington.

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  • kmhfive
    replied
    Welcome to fun and learning! I don't know much about your grill, but the others have given good advice! You will need to know the temperature where the food is. If your grill thermometer was reading the hot side, you would be pretty cold on the indirect side.

    For specific troubleshooting ideas, post some pictures of your setup. It may help folks understand what you saw.

    Leave a comment:


  • Mr. Bones
    replied
    Howdy from Kansas Territory, Welcome to th' Pit!
    Glad ya' joined us, here!

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  • FireMan
    replied
    The thermometer from Tejas was in the grill or separate probe? Max Goode says don't trust any gauge in the grill & I agree. EdF, HouseHomey & Skip all suggested a higher temp, which is also on the mark. I shoot for 350 & it takes about 1 1/4 give or take. But I would check your temp reader, I have a hunch it might have been a bit off. Welcome aboard, eat good & have fun!

    Leave a comment:


  • fuzzydaddy
    replied
    Welcome to The Pit!

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  • DWCowles
    replied
    Welcome MarkC

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  • HouseHomey
    replied
    Huntington Beach welcomes you and your chicken. You likely cooked tow low needing at least 325°. Did you close the lid? Do you have an instant read thermometer to check the interior temp of the chicken? Lots and lots of questions here. A client effort finished on the gasser.

    That chicken died a hero! Inferior product, likely not. I can get many hours out of a chimney of kinsford. So perhaps write down what youve done and visit the science aside of coal, two zone set up etc...

    an hour is kind of pushing it at 300°

    dont give up. Get another chicken and revisit your cooker temps with good thermometers. One thing at a time and you will be grilling that bird like a boss!

    Leave a comment:


  • Spinaker
    replied
    Welcome to The Pit! Thank you for the support.

    Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

    Also, it's very important that you:
    • Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Notifications tab. You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. PM (private message) Huskee with your email change request, or via email at huskee[at]AmazingRibs[dot]com.
    • Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

    This is a great place to hang out and we hope you will join us on a regular basis. Jump in on the fun!

    -Spinaker


    Leave a comment:

Announcement

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less
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Meat-Up in Memphis