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I got this in today and I'm thinking of trying it. I usually grill directly and do not boil to precook, but this looked interesting. I'm going to follow the advice in one of the reviews and cut into the raw meat to let in more marinade.

Allrecipes.com: Grilled Turkey Legs

Don't forget the pics.

I want some of that salmon!

We done et it.

bugger

him too

Cool technique. Looks like there is no fire or coals beneath the bottommost dutch oven, which would make the spirit of Smokey the Bear happy.

They're there. You can *barely* see the lid of the first oven and nothing of the legs. That's a five oven stack.

Anyone here done a whole pig roast over a fire pit before? Or cooking technique where you bury the food with hot coals?

No, but I'm game to try.

My friend did it. Unfortunately, the timing was off and it was done a few hours late. I don't eat pork so I was happy with the turkey and beef.

The smell was a little odd. It smelled like something or someone was burning more than something was cooking.

Need some advice for the grilling aficionados. I am new to the whole charcoal grill thing, but just bought one because of the price. Tonight, I am making some things I could use tips on timing. I will have 2 chicken breasts cut into 1 in pieces on skewers, 4 thinner boneless pork chops (from the freezer stash before the grill) and some other pork chops that I am assuming are thick.

I was thinking of setting up the coals on one side of the grill, putting the thick pork chops over the heat and the thinner chops and kabobs over the indirect heat. Cooking the thick chops about 10 mins total and the thin chops and kabobs about 5 mins total.

Any suggestions or "Oh my God you're doing it wrong!" greatly appreciated. Oh and I am going to be putting BBQ sauce on the big chops and 2 of the thinner chops. Maybe something else on the kebabs or maybe just seasoning.

Thanks!

Chops are usually done over high heat (over the coals). They should take ~15 min depending on the thickness. You should poke them with a knife to make sure they are done all the way through. Once you are more experienced you'll be able to judge without having to lose some of the juices.

I usually marinate my chops for an hour or two coated with prepared mustard and honey or mustard and brown sugar.

I would do the chicken kebabs over the non-charcoal side of the grill. I've never done chicken as kebabs so I can't give you much on that.

Put the BBQ sauce on towards the end ~10 minutes before taking off. The sugar in the BBQ sauce will burn if you put it on too early.

I don't want to discourage you, but this is a fairly ambitious menu for your first grilling.

Thanks for the tips dar. I know it is very ambitious. It is not actually my first grilling. I have experience with gas grills, but they are more easy to regulate than charcoal. My first grilling on charcoal was kielbasa *drool*.
This will be harder, but I think it is more the grilling times that will be the hardest.

You're right there. The trick is to be consistent about the charcoal you use (brand and how much). This will help you gauge by time. Although outdoor temp and wind speed can still throw you off.