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Recent content by insight3fl

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  1. insight3fl

    Smoked fish dip

    I know everyone has their preference, but this is way too much wet (milk and creme cheese) for 1 1/2 cubs of fish. This is cream cheese spread with fish in it. I would use half the amount of creeme cheese and milk next time. Thanks
  2. insight3fl

    Publix brisket sale

    I bought one this weekend in Southwest Florida. $3.99 Trimmed the flat off to fit the MES. Ran it on high like a few folks suggest. SPOG. Was looking for initial 180 before probing and covering. Looked like a stall at 168 degrees at 7 hours in. Waited and finally into the 170 but took several...
  3. insight3fl

    I have to lean something new!

    Thanks.. that is a great tip. I always had trouble with my weber keeping it below 300 degrees...I can imagine the heat retention of the ceramic on the BGE compared to the weber. Would be very hard to cool down.
  4. insight3fl

    I have to lean something new!

    Thanks... local Ace Hardware.... Assembled and delivered free!!!! Thank Goodness from what I read about putting it together.
  5. insight3fl

    I have to lean something new!

    Well, with a Weber Kettle that used to be my only grill 40 years ago and that is used only a few times a year now, along with my Broilmaster primary gasser used 4 times a week, my back up old Sunbeam Aluminum headed classic gas grill from when my Mother passed 5 years ago, to my second MES I...
  6. insight3fl

    Crispy New Year's Eve Wings Smoke and Fired on the Broilmaster Gasser

    Hello Gold.. and thanks for the feedback. As mentioned, it is a "Rib Rack". Thin hoops of stainless steel. Have not seen this version in the store for some time. HD has one that is black and much thicker hoops...works ok as it is my back up to the one in this picture. Happy Cooking! Dennis
  7. insight3fl

    Crispy New Year's Eve Wings Smoke and Fired on the Broilmaster Gasser

    Mike, I have never had good luck cooking chichen directly over fire on the grill. The fat is just too flammable. Try putting a drip pan (put some water in it or the fat will burn in the pan) under the grates either on a cool side of the grill or low heat side. Then put the wings (with out a rack...
  8. insight3fl

    Crispy New Year's Eve Wings Smoke and Fired on the Broilmaster Gasser

    The weber used to do a similar job on the crispy part.... at one point many years ago I was inclined to get that skin in a bag like pork rinds! But on the Broilmaster Gas Grill, low both burners is no less than 300 degrees. High gets upwards to 700! If I am not careful they can burn pretty...
  9. insight3fl

    Giveaway for Inkbird Wifi Sous Vide cooker ISV-100W

    I am a new user of your WIFI 4 probe device. Don't know how I Que'd without it for 30 years
  10. insight3fl

    Crispy New Year's Eve Wings Smoke and Fired on the Broilmaster Gasser

    Thanks Jimmy. The challenge is doing them in larger quantity for large parties or family events. I have used two of the racks on top of a cooking rack over the full size chafing dish foil pan. But not stable and a challenge to handle. I designed a stainless steel rack that would sit perfectly...
  11. insight3fl

    Crispy New Year's Eve Wings Smoke and Fired on the Broilmaster Gasser

    Thanks Robert. I do them at least every couple of weeks. This batch was for me as the Mrs. has been out of the country visiting Momma in Bogota. So, there are 6 in the vacuum bag in the freezer and a box of 5 waiting for her lunch upon return home tomorrow!
  12. insight3fl

    Crispy New Year's Eve Wings Smoke and Fired on the Broilmaster Gasser

    Thanks Warren. Been doing them for many years.. took a few extra steps and unlike a weekday dinner rush ...... I slowed down the cooking time and increased the smoke time for this batch.
  13. insight3fl

    Crispy New Year's Eve Wings Smoke and Fired on the Broilmaster Gasser

    Thanks TN Jake!
  14. insight3fl

    Crispy New Year's Eve Wings Smoke and Fired on the Broilmaster Gasser

    Thanks Jim.
  15. insight3fl

    Crispy New Year's Eve Wings Smoke and Fired on the Broilmaster Gasser

    While I have seen some great wings on the smokers here, I have always done my "hanging" wings on a hot grill; 30 years ago on the weber and now on the gas grill. I don't like the breaded or fried wings at the pub. These have crispy skin and all the flavor any way we want them. When I retired by...
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