Recent content by Dennis in MN

I'm glad it worked out for you. I think that it is very easy to over cook chicken breast. I don't do them often, because the leg and thigh (sold here as hind quarters) can be purchased so inexpensively, and my family prefers dark meat. One of our favorite cuisines to prepare and eat is Persian...

That appears to be similar to the thermometer that I purchased for my Cobb. I use the Cobb as an oven when living in my Caravan, so a thermometer becomes more important. I haven't tried it yet (but will in a couple of weeks). There is little reason for it not to work.

No, but then, I've been grilling for 60 years, so reading books about grilling is not my thing. My daughter tells me that I am one that has to learn by licking the pole! (In a climate as cold as ours, if you lick cold metal - -17 degrees or lower - the saliva on your tounge will freeze, and you...

That would be my recommendation also!

Since I have never used the brand of briquettes that you use, I can not answer your question. You will have to try it to find out, add more charcoal if you must.

I don't see why it shouldn't work! I'm an experimenter, I often try different things to see if I like it. You can get advice to try ANYTHING on the Internet. As long as you don't put yourself or others at safety risk, try it, then you will know what works for you.

Good point! I knew there must be a reason that I never marinate more than an hour.

I would say yes to both! I usually don't marinate that long, but there is no reason that you can't. Just keep it refrigerated during the duration.

When I grill anything: 1. I use the lid 2. I save charcoal by snuffing it after a cook, when I start again, I add a layer. In other words, I have no idea of the amount of charcoal. 3. I cook for about 10 to 12 minutes, inspect, flip, then repeat until I remove the food when I am satisfied...