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With thawed wings (and with most of my "bbq" chicken cooks) I tend to use 325 as a minimum. This is the minimum temp that I am pretty sure will let me avoid the dreaded "rubber" skin. 325 degrees + adequate time does not guarantee me "crispy" skin, but it does let me convert all the skin...

I have a pair of Meaters that are the Traeger adaptation supplied with their top end pellet grills. I used them once and never picked them up again. I actually haven't even lit the Traeger Grill since I got my BFG. I really need to get it out onto craig's list. My gripe with the meaters is...

I tend to pay attention to the 4 hour rule if I am using ground meat (especially poultry). I tend to ignore the 4 hour rule if I am cooking "solid" meat. My understanding is that unless a cut is from a diseased animal, really badly processed, or badly stored, only the surface areas have been...

I have seen the manufacturers (Traeger for sure) go from recommending lid open for start-up and a few years (and models) later advocate for lids closed. I still start up with the lid closed unless I am looking for a problem start up. In these cases, I will have the lid open, the drip trays...

I have baking recipes that start with an unbaked loaf in a cold oven set for 400 degrees (inside house type oven). I have seen "baked" bacon recipes that recommend starting it in a cold oven. I have never seen "frozen wings" in a cold start pellet grill set at 400 degrees with 30 minutes/turn...

Greg: That is a beautiful shop layout. I bet all that vacuum equipment "REALLY SUCKS"! :) Sorry, I couldn't help myself. v/r r

My multi function I was thinking of plugging the hose into the exhaust side and using it to blow out the hopper and auger tube. I believe the hose fits. That makes it a "twofer" v/r r

I may have to go ahead and buy that home depot bucket top just so I can handle the pellet removal in the 53 pound hopper. :) Another piece of equipment.... Oh well at least it is multifunctional. v/r r

Quick Report: 1. With Trager Pecan pellets that had been in the hopper for 2 weeks with one week of solid rain (think 7" total rainfall) and one day of the rain uncovered: only would get to 515 degrees. I am thinking this proves that extreme humidity will dampen pellets and reduce efficiency...

I leave the ash because it traps and marks any grease that gets into the bottom of the drum. It also lets me scoop out any spilled/trapped grease (kind of like cat litter clumps). It also shows that none of the last "rain fall" got into the cooker. I don't let the ash go more than a couple of...

I have done my full heat testing and my BFG will hold 629 steady for 45 minutes minimum. After that I got bored and brought it back down in stages. The 629 sustained was with Traeger Pecan pellets. Note that the pellet box does get hot at these temps and I needed a glove to open the top of the...

With pellet grills and computer fan controlled big green eggs and kettles; the "Night-time is our Friend". I do all my "big meat" smokes as overnights. It takes a bite out of passing the 17 -19 hours. :) v/r rc

Dens: Those look great. Making me hungry. v/r r

Bizutch, I mean this question in all kindness. Please take it that way. How many times have you eaten (not cooked, but eaten) slow cooked ribs? If the answer is many times, then; Were they good? What did you like about them? Flavor, tenderness, the chew, and on and on. In my experience...

Has anyone done anything with the FUL (higher than 500) setting on their "round burn pot" version BFG? I have only done a short run burn at the full setting and chickened out at 585 degrees and returned the setting to 425. After the short trial, I called the BFG mothership and confirmed that...

I am not ready to single out COSTCO for selling me stinky meat. I won't say it hasn't happened, but Costco is a Good Supplier of Good meats. That said, I have opened meat packages from purveyors and found them to smell really ripe. I set these aside with the wrapping in a sealed container...

RPopeilFan: Gotta love tradition. v/r r

I cook a lot of the Costco Boneless (a lot is relative I guess). It will make good pulled pork if I truss it. I do use it flat if I am making carnitas or something Cuban. Except for the Cuban pork or Carnitas, I would always prefer to work with the bone in. Less prep work (no trussing) and...

Had a dozen Costco Boneless Pork Butts to do. First Butts on the 2500. First step with Costco Boneless Butts was/is to truss the butts so they don't fall open during the cook. Kind of a pain, but not too hard. For the record, just seasoned them with Kinder's Original (SPG) and Dizzy Dust...

Antisocial, I use the mayonnaise to set the panko/parmesan on oven baked panko chicken breasts and fish fillets. I never considered it for thighs on the grill. Shows how tunnel-visioned old guys can be. I do 250 on the boneless skinless thighs with either the olive oil or the "imitation...