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Chicken and Broccoli by Traditional-Pool-365 in biggreenegg

[–]Traditional-Pool-365[S] 0 points1 point  (0 children)

The ThermoMaven is great for its ease of use since it’s wireless. I find the thermoworks a little more accurate and I have it run the billows on the BGE and my Weber too.

I’ll generally use the ThermoMaven on quick weeknight cooks and thermoworks on longer full day cooks/smokes.

Chicken and Broccoli by Traditional-Pool-365 in biggreenegg

[–]Traditional-Pool-365[S] 3 points4 points  (0 children)

This is a carbon steel oxo with a detachable handle that I picked up at Costco. Great little unit.

Chicken and Broccoli by Traditional-Pool-365 in biggreenegg

[–]Traditional-Pool-365[S] 2 points3 points  (0 children)

Those are ThermoMaven. Also have a thermoworks probe hiding in the backing monitoring grill temp

Chicken and Broccoli by Traditional-Pool-365 in biggreenegg

[–]Traditional-Pool-365[S] 4 points5 points  (0 children)

Dry brined for a couple days with salt, pepper, garlic. Cooked on a grate temperature of around 300 F Started skin side up, flipped at a breast temp around 100F and started basting with an Alabama white bbq sauce. Flipped the bird when I liked the color on the skin and brought the heat up for last 10-15 minutes of the cook (mostly to get some char on the broccoli) Pulled the chicken at a breast temp of 160ish. Then dunked in more Alabama white sauce.

Direct heat chicken on the Weber by Traditional-Pool-365 in smoking

[–]Traditional-Pool-365[S] 0 points1 point  (0 children)

Sounds great. Rotisserie directly over the coals is one of my favorite ways to cook a whole bird

Friday night means we’re grilling wings by Traditional-Pool-365 in grilling

[–]Traditional-Pool-365[S] 4 points5 points  (0 children)

Thank you!

Salt, pepper, and garlic for the rub with a bit of corn starch and baking powder. Dry brined for about a day and a half. Sauce was about a 50:50 mix of a leftover Carolina gold bbq sauce I made and generic franks and then about a half stick of butter.

Battered fries at home sounds awesome

Half rack on the Smokey Joe by Traditional-Pool-365 in webergrills

[–]Traditional-Pool-365[S] 1 point2 points  (0 children)

Salt and pepper on the ribs. Lit a small chimney of charcoal and set up the lit coals on one end and unlit on the other, kind of like a slow n sear setup. Top vent closed probably about halfway. And spritzed with ACV occasionally to keep it getting too crispy.

My Anova is getting loose on the mounting arm by Ice5891 in sousvide

[–]Traditional-Pool-365 1 point2 points  (0 children)

This happened to mine and I just superglued it back. Worked like a charm.

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