Recent content by Tom Barineau

We've been using a pellet grill for a couple of years. When we first got it I bought a bag each of hickory, apple, pecan, and a "Classic" blend bag of hickory, pecan and mesquite. We have decided there is not one bit of identifiable difference between any of them, so now we only buy the blend...

We gave up on Foodsaver several years ago and spent about $250 for the Cabela's Commercial 12" sealer. It is a Model 20-150, which appears to no longer be available under that model number. It works very well and if it starts acting up, I install a maintenance kit which includes new lid...

Living in South (and I mean SOUTH) Georgia, we have used pecan shells for many years. But due to the short smoke time (because they are thin), we primarily use them when cooking steak on a charcoal grill. REALLY good! We soak them a little while and then pat them with paper towels to dry off...

I am considering getting a Camp Chef Woodwind pellet grill with the sear box. Can anyone provide feedback on the Woodwind?

We were buying Oscar Meyer bacon for less than $4/lb. Now it is more like $5/lb. Does anyone know why it has gotten so much higher?

Thanks, Clint, but not worth the trouble IMHO.

How the heck do you post a picture on here?? Have one in my downloads but cannot figure out how to get it into a post.

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I had this same question, and after delving into it found out that 24" wide heavy duty foil is available, IF you are willing to pay over $100 for a 500 or 1000 foot roll.

Fellow by the name of Jim Minion said to me on this forum several years ago, "If you want to slice a butt take it off at 170. If you want to pull it, take it off at 190". I think moving it to your oven was a wise move, JeffB.

Quite likely, Phil. I guess you "pays your money and takes your chances" unless you happen to have x-ray vision, but I'm still curious about the density of the hickory lump versus the oak. So far, an email to B&B Charcoal has gone unanswered, and same for an email to Naked Whiz. I started out...

Thanks, Bill. I'd looked at that site and they show "oak" and "hardwood" lump, but don't appear to have reviewed any hickory lump.

I bought a bag of B&B oak lump and a bag of B&B hickory lump. The oak was mostly small pieces while the hickory is much larger chunks. I do realize that the oak could have simply been mishandled, but I was wondering if the fact that hickory wood is quite hard might be the reason hickory lump...

BBQ Guru thinks that maybe my pit probe is bad, so I had them send me a new one. I found it interesting that when I asked if I should check the probe with boiling water, he told me that might not prove anything. Apparently if the probe wire is bad, it can act up (short) once the smoker temps...

Thanks for your interest and reply, Dale. I have never had to get the temp up before adding meat with the 18" WSM, so I might have learned something. The meat was not room temperature when put on the smoker, but wasn't right out of the freezer or fridge either. I will try his method next time...