quote:Originally posted by ADC:
GMG is very easy to use. Just like an oven. Set the temp and come back to check meat temps.
I brine 2 chickens in salt and lemons/limes for 24 hours. Grill set at 340. Flip it in an hour and take it off about 30 minutes later. Easy to get consistent results.
Just finishing up now. Should be done by 11:30am PDT. I was a little surprised that I had to refill the hopper twice. Once at 4 am and again at 7:30 am. It probably got down to 50° or below last night, and there's always some wind, so I figure that must have had something to do with it.