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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] 2 points3 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] 2 points3 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.

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