Recent content by Scott H

Thought it was 221 for both -- thanks for the clarification. Still getting the hang of this.

Latest report. Did a whole chicken and was quite happy with it. Crispy on the outside, tender on the inside. Just tried the 2-2-1 method on ribs. Baby backs and St. Louis style at the same time to do a little test. Almost perfect. I realized afterward I actually did 2 - 1.5 - 1 because I wasn't...

Mine fluctuated a little during the first half hour, but then stayed around 225 for the duration. The only time it got up to 250 was after I had the lid open for too long. My first batch of ribs turned out okay, but were just a tad dry and a tad chewy. Several members have mentioned using the...

So far, so good. Just picked up some more pellets. Trying a whole chicken next.

I saw that. Think I'll try that next. Thank you.

Thanks guys. So far it's been good, but I've only tried it twice. Set the dial for 225 and it held from 224-230. We'll see. Saw some mentions of moving the ribs into foil for part of the cooking time, and I'll be sure to try that. Just did them straight on the grill for 4 hours at 225.

Here's a couple of shots from the thighs wrapped in bacon.

I'm a long time bbq'er, first time smoker. Picked up one of these ZGrill models after trying some yummy St. Louis style ribs cooked on one at a friends house. They are running an odd promotion where you can get varying rebates up to the full price if you're willing to wait five years for it. I...