BURGER MEISTER

Up until just last week, I'd been going through a gallon of hummer food every 4 days. Voracious, mean little critters they are. Love watching them.

Read an article just this morning that they were gettin all new jets soon.

Yes......I remember way back when, I could consider that a "meal for one". Now, it'd be enough for the 2 of us and some leftovers for breakfast. Just beautiful.

^^^^

A full load of lump and lotsa air movement should do it. It does for me anyway. But I have to admit, 750 makes me nervous. I know what many say but it still makes me nervous.

That gasket material is pretty resilient if there is no friction introduced to it.

Wow, all yer missing is a satellite dish on that thing.

That is exactly the way KJ would advise you to repair it.

Yep, goin to turn my Gateway on tomorrow at the appropriate time and it will(should) update automatically.

Can't go wrong with a thermopop, very reliable and handy.

Cooking skinless breasts which cook quick is way different than a whole chicken. I routinely cook skinless breasts and watch the temperature like a hawk. SWMBO doesn't like dry breasts. I get the thighs with skin and cook them longer so they come out about the same time as the breasts. Sometimes it's a balancing act for sure. Been balancing for going on 45 years now. She still hasn't kicked me to the curb.

I don't know. With the amount of pictures featuring beer and whiskey, you're probably right with the first assessment.

Orrrrr.......you could increase the habonaro's for more kick. Will put this on file for future use.

I believe the skin retains lots of moisture during the cooking. Try running your hands under the skin to loosen it and apply the rub under the skin. Then remove the skin before serving. Have no idea precisely if the cook time would increase or not.

Are we still talkin chicken?