Yum! Nice work.Quote:
Originally Posted by electronman1729
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Yum! Nice work.Quote:
Originally Posted by electronman1729
Attachment 77893
Going for another attempt.
Bought a wireless temp gauge and there is a huge difference in temp between the lid temp gauge and what temp at the grill really is.
I was smoking those ribs at 200 or less for 7 hours. Whoops.
Sorry those birds were naked.
This is better.Attachment 77894
Results? New temp gauge GTG?
Made a teriyaki, pineapple, bacon meatloaf tonight in the pellet grill...even snowed, but the pellet grill dont care
Attachment 77902
Attachment 77903
Recipe? Looks good.Quote:
Originally Posted by wyome
Cooked the chicken halves until the breast was 165 degrees.
Turned out a little dry on the breasts but just right on the dark meat.
Next time Ill seperate the breast from the legs so the breast can come off sooner.
Gave a chicken to the neighbors. Wont do that anymore till I get better at this.
The new Maverrick digital wireless temp gauge works great. The second temp gauge that I installed in the lid to the smoker is worthless. I see why one doesnt come there from the factory. Hell I dont even know why they weld a bung in that spot. To get 300 where the chicken was placed it would be 500 maxed out on that gauge nearest the fire. Im worried that could break it.
Serving for 1? Id eat that meat loaf all by myself. [Dinner]
https://i.imgur.com/glJFzPyb.jpg
https://i.imgur.com/scBdbvcb.jpg
https://i.imgur.com/MSDppnUb.jpg
Just pulled from smoker, resting now.
?Quote:
Originally Posted by ChadAmberg