Search results for query: *

Hi Lyla, You will love your Orion. The ease of use is great. I had the best chicken I have even had (except for my great-grandmothers and wife's fried chicken) and you will not be disappointed. Pork shoulder is great also. Get the right rib rub and you will love those also. Good luck...

Got some super duty grill cleaner this weekend and while it was above 20 degrees, got the outside cleaned very well. Got the inside cleaned, but should have read much better because you are supposed to heat to 400 to burn the stuff off. I lit the charcoal chimney and burned it inside for a bit...

No I have not tried ez-off. I usually use a garden hose too, but the last time I cooked, it started sleeting at the end, so I never got to clean it.

How do you guys clean this thing? I have all kinds of streaks and marks around the outside of this thing, and some stuff on the inside that I just couldn't get out. The last cook I had had a bit of a funky taste. I thought about taking it to the carwash and not using soap? Any thoughts?

Did some chicken drumsticks and thighs tonight and they were excellent. I took the lid off for about 10 minutes before I pulled them off. Very tasty.

Stick the hanger through the ribs, I think below the third rib down.

Pretty good. I enjoyed it much more than the vinegar one. I cut the brisket, which was a packer packaged brisket, into two pieces. The one we cut up and ate had a lot of veins and gristle in the middle, but was still very good. I wrapped the other half and it is in the freezer, ready to be...

Doing a 11.5 lb brisket tomorrow, how long you all think I should plan to cook? Cutting it in half and putting half on the bottom rack, the other on the middle rack. I am not using the apple cider vinegar this time, gonna soak in apple juice, then rub with a basic rub an hour or so before I...

Did a Pork Shoulder Roast last night and it turned out excellent. Rubbed lightly 24 hours earlier with Famous Daves rib rub. Very good.

Decali, I told my wife the exact same thing last night after I pulled the ribs off that I would next time put them on the grill right after just to finish them. They were a bit moist for me. I rubbed my ribs with mustard so the dry rub would stick, the put them in the fridge for 4 hours or...

Did ribs and a chicken tonight. I used a can of beer for the drip pan, I think next time I will not use any moisture. I also put WAY to much rub on the ribs.

I just poured it out of the chimney into the ring where the coals are. I didn't feel in any danger :)

I just got a charcoal chimney yesterday because the lighter fluid just wasn't getting it done in the wind. I may just use that instead of lighter fluid. I never realized a chimney would get the coals that hot... Decali: What are your thoughts on rubs, marinades, etc. for briskets? The...

Just pulled the brisket the apple cider vinegar way. Gotta say it's too much for me. I might go with some apple cider but I think I will stay away for the vinegar... or just rub it and cook it.

Same thing happened to me with the cooker. I had stuff running down the side like RobertJ but my meat was on the second level, not the top. Did a boston butt, very nice, almost fell apart trying to get it out. I

schmitage; Let us know how it goes with the less charcoal. It does seem a waste to put a whole bunch in. I might just have to get one of these things...

I am using a cheap digital temp and taking it different spots around.

I have read you need to get your butt and shoulder up to 180 or 190 so it hand pulls, but I cannot get it up that hot. It will only get to 160 or so. How do I get it hotter? I cook a 4 pounder about 9 hours at 220-240. I have an offset firebox smoker.

I am thinking I didn't let it get hot enough (the meat) to melt all the "good" stuff in the pork so it just falls apart.

I probably screwed up the fish. It was frozen when I bought it, placed it in the fridge then put on grill. I was up to 250 in the smoker, probably wayyy too hot. Only my second time, so hopefully I get better. What temp do you cook pork at and how long?

We tried smoked salmon today, and neither of us liked it. Perhaps I cooked it too long, but it wound up like mush. Also, I am using hickory and did a boston butt today and pulled it. Anyone else think the smoked flavor is a little strong for them?? Maybe I am using too much wood...

I was gonna get the top one. Do you all think the bottom one would be better because of the fire box off to the side?? Do you guys not wrap your meat in foil? When I do a pork loin on the grill, I sear it both sides, wrap in foil, and enjoy!