Recent content by B Harper

I've got a bunch of Thai chillies I want to try so I can make some chili oil. I've seen you can dry them in the oven. Has anyone tried drying them in a gas grill? I don't see why it wouldn't work. Indirect heat in the oven should be the same as my S-330 right?

40 prrof seems weak for limocello. I'd think it should at least be 60-70. Here is how I've made it -Grated zest of 20 lemons -Grated zest of 2 oranges -1 bottle (750 ml) 190-proof clear grain alcohol -6 ounces orange vodka -4 cups simple syrup Combine first 4 ingredients and store at room...

Currently, I have an 10yr old 18 piece anodized aluminum set. It's seen better days. A lot of it doesn't get much use and is just in the way. I'd really like to downsize the number of pieces I have. I've got two 10" anodized skillets, and 8.5 qt anodized dutch oven, and a 12" cast iron...

What about some Nomex gasket around the door opening? I have it on the top and sides of my door opening and get a good tight seal. I also put the gasket around the top for the lid. I can definitely tell the difference now in terms of air leaks and controlling the temp.

So if you want quick I think the best bet is chicken. What about wing sections? That's one of my favorite "quick" things on the smoker. Especially with a good jerk paste on them. The longer they marinade in the paste before smoking the better.

This is how we did it the one time I've helped. Built the block pit and put coals in the corners. The pig was laid out flat. We had 2 pieces of wire mesh (one on each side of the pig) woven together with 2 steel rods that also doubled has handles for flipping. Plus you aren't going to...

If you want longer cook times on a load of charcoal, it really doesn't matter the method you use to light or the charcoal. It takes a lot of fuel to heat up the smoker with water in the pan. Go get yourself a clay saucer. I've run my 18.5 for 15hrs on lump after i got rid of the water in...

I use the Thermoworks RT600C pocket thermometer I got for $19 on Amazon. I really don't think the 3 second read time vs the 5 second read time justifies the cost difference.

I have a 330 and rarely use the sear burner. The grill gets plenty hot with the 3 std burners. And agree with the above that is heats a lot faster with the sear burner on.

So I've smoked beef ribs several times and really like them. The recipe here call for removing the membrane. Are there 2 membranes? The beef ribs I've been getting have a thick fatty membrane. Once you get that off there is what appears to be a shinny thinner transparent membrane. I've...

This whole statement is why I refuse to go back. Back when I was at UofA they hadn't franchised yet and it was still good. The parking lot wasn't paved yet, you could only order ribs, and the only side was white bread.

Sticky Fingers Carolina Sweet

I guess i should have asked. What was the weight of the butt? Doesnt look huge from the pic. If it was 6 lbs or so it was definately in too long at 280 and 11.5 hrs.

Ernie do you have time to do some chicken this weekend before your guests come over for new years? I'd highly recccomend that so there are no surprises when you are cooking for a crowd. As for number of ribs, if it were me I'd go to Costco and pick up 2 or the smaller 3 packs of baby backs.

That's way too much lit charcoal. I'd count out 15 or so briquettes. It's way easier to not let it get that hot than cool it down. Try to slowly get it up to temp so you aren't pushing it past your idea temp and reacting all the time. 280 should be fine to smoke. You just left it on...