Had my burn in last night on my RT 700 and did some chicken and salmon for my first cook tonight. Definitely a learning curve with this style of grilling but i am digging it so far.
.99 cents a pound Trimmed off the fat cap for the first time, that gave me bark on that side too. Next time I do 2, I'm wrapping one sacrificing the bark but retaining the sacred juice, pull both of them and add back the right amount of juice for flavor and moisture, and mix it all up.
I have the smaller version of the chimney for our Smokey Joe. I've had luck with using a piece of fatwood placed vertically in the chimney then dumping the charcoal in. I'll light the fatwood from the bottom with a propane torch.
wheres Warner ? just took the pic for reference,the cook chamber is 36" im gettin ready to vacuum seal these
stuffed sweet onion rings...half have pepperjack and half have extra sharp chedder....i will top them off when they are near critical mass.
