Recent content by Mike_M

I bought this one. Works good. For some reason I suck at making them by hand. Everything leaks out. http://www.stufz.net/purchase-a-stufz-ultimate-stuffed-burger-maker

I'd just do a high temp burn to get her all tuned up.

Feel like I haven't had time to post in months. Anyhow, had to cook some ribs for my buddy's annual bash, figured I'd treat myself to a pizza for my troubles. Slaving over ribs: When those were done, I enjoyed a pizza for myself: And in the end I was spent.

Looks phenomenal. I'll certainly be copying your methods.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Richard Diaz: Below is a picture of the 22 v 18. Go with the 22, you will regret not getting it if you go with the 18. The saucer is used for...

I hope there's a cup holder on that thing, and I love the "WSM" sponsorship on the back of the seat. ...Great cook.

Heavenly.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by timothy: I'm a no water guy. Spring has sprung so why would you use boiling water, warm, maybe hot if it's really cold out but boiling water sounds...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Bryson: But doesn't that only get your pan way less than 1/2 way full? I was under the impression for a long cook that you want the pan filled...

I usee a big jug or a watering can. can

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: ]rip-offs are good! looks terrific! </div></BLOCKQUOTE> As they say, imitation is the best form of flattery.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by timothy: Tom. I don't wait.. I do the MM and immediately load the meat as soon as I place the smoke-wood on top of the un-lit, the lit goes on-top. Tim...

Made some Gyros for lunch, and then Chicken Cordon Bleu for dinner: ...and then it rained. *disclosure, I completely ripped off the method of skewering the meat I noted that Wolgast used.

crispiness of skin is usually related to temp you cooked @. Boost up your temp and you skin will be nice & crispy.

****, those things are massive. nice work.