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Message: <blockquote data-quote="gnappi" data-source="post: 465188" data-attributes="member: 22374">Well, it's been a few months now and I think I've settled into what I like. I have found that white potatoes do not make good fries, while Idaho style baking types do, just about any sweet potato makes very good fries, prepping chicken thighs by the butterfly and boning method works (and tastes) best. Cooking bone in should be at lower and slower temps/times with the meat sliced parallel to the bone to get it fully cooked.My all time fave (and my son's) is the "Boston style" Jamaican jerk chicken prepared from a rub with spices found in jars at grocery stores. Just throw a few tablespoons of spice in a gallon sealing bag with 5-6 pieces of chicken shake, and go.</blockquote>