I bought the original TBE (precursor to the SRG) for one of my brothers several years ago, when they first came out. He was famous in our family for his deep fried turkey. He was the hero of many Thanksgivings and Christmases. But, the fire hazard and dealing with all of that oil was getting him down. Since he switched to TBE his turkeys are even better - no mess, no oil - fantastic. The crispy skin and flavor are all there.
I have to admit - I struggle between my PBC and SRG when it comes to poultry. The PBC has an excellent "charcoal fog" flavor that I like, but the SRG is great when you want the flavor of the bird and seasoning to shine through - I like them both.
I will say, I have never found a better device for doing chicken wings. Load up the basket (with as many racks as you can fit) with wings (I usually get at least 30 in there. They can be thawed or frozen, just make sure they are dry. I use a mesh lid from TBE instead of the big lid - this lets me take a quick look to see how things are going. It also lets me enjoy the fantastic aroma! Usually about 45 - 50 minutes - the wings are done. Then I dump them in the various sauces (the folks around here have multiple choices...) Best wings ever!
The SRG is also perfect for baked potatoes - regular or sweet. Just does them right.
I have a couple of woks I like to put on the top for stir fry - they get pretty screaming hot and do an excellent job.
Darn, now I have to go buy some ingredients and cook - got myself all worked up!
Look forward to hearing and seeing about your cooks!
