JaLink

Thanks for input I am going to experiment with suggestions. To smoke up the whole topic, as part of my cancer therapy, I go to an ayurvedic Indian physician. His input was that high temperatures significantly reduce the nutrient value and that you shouldn't eat the skin anyway...toxins reside there as the barrier between the body and the environment. He is a Brahman Hindu and doesn't eat any kind of meat...so... but he sure has handled my chemo side effects. Again, thanks

chicken suggestion from Porkchop The 1st chicken I cooked (on a can of Coors) I used smoke chips. The smoke flavor over powered the chicken flavors. The next chick also went on Coors and no smoke. I could now taste the chicken but lacked the skin crispnesss. Are you suggesting that I heat the cooker up to 450°, put the chick in for a half hour and then bring the temp down to 230° until I get the desired internal temp.

I am a beginner with my cooker. I am getting to the right internal temperature and the end product is tender, moist and tastes like it should. My difficulty with chicken and fish is that the skin is flabby and soft. How can I get it crispy. Thanks, J

New to my ceramic cooker...what is the best way to cook salmon steaks. Do I need a 2 inch steak to insert temperature readout? How long at what temp? Thanks, Jalink

Re: Another source For a Komodo Supreme OTB with side tables, what is the cost? Timing? Color availability in Sunbrella?