Recent content by Lanchero

At what temp did you cook the thighs? And did you cook them on the grill or the sear plates?

Did my first cook yesterday on the Bullseye. Spatchcock chicken. Noticed oil/grease drips on the mat coming from the dome lid cover. Anybody else experiencing this? I have the Lid Spacer installed and all is screwed on tight.

Has anybody tried Spatchcock skin side down at about 350 or 375 for crispy skin?