@vermin : yes...few were complaining upto 50 degrees off. Anywys I hv ordered one from China. Coz majority of eBay and amazon US shops sell these Chinese manufactured item only except few brands like "tel ru "..hope I spelled it right.
Finally its done !!!
Firstly, Lemme thank Dennis, dledmo ,bbquzz and Max for helping me with the basics. I cooked "Chicken Al-Faham" ( arabic recipe) for 8 members. chicken was cooked perfectly. But few breast pieces were dried out inside.I think i had overcooked some of them. It took me almost...
PS; Anywys , my marinate is kept it refrigerator. Tommorrow is the day. Will post you the snaps.... kind of nervous... 8 people coming for dinner. lets see..
I own a 18inch charcoal kettle which doesnt have a temp gauge. Is it possible to mount Master chef OEM temp gauge over my kettles lid? Does those OEM temp gauges comes with a probe???
Have you ever appeared in Youtube video with ur grilling ? If so kindly post the links down below.... so that others can enjoy and learn ur techniques.
One of a blogger told me to first keep it in direct heat to get the brown colour and then move it to cooler side to cook rest. But what I hv learned from youtube videos and websites is that those method is done for beef steaks to get the colour and grill marks. Is it OK to do for chicken too?