Recent content by Dave (Scottsdale AZ)

I was in a similar boat a few years ago. I came across some very neglected cast iron skillets in my garage. (yes, it was I who neglected them) On a couple, I broke out the die grinder and my compressor and went to town, sanding off all the gunk and rust before reseasoning. On the most rusty, I...

I saw that same blog earlier this year and was excited to try it out. After extensive searching, I found the flax oil in the refrigerated section of a specialty store...at over $10 for an 8 oz. bottle. I found the seasoning/coating to be very brittle, and it just doesn't hold up on the...

I echo the corn vs. flour comments above. I've been to the restaurant supply store several times, and have gone through the plastic and aluminum models...both have broken repeatedly. I finally picked up a cast iron one (galvanized I believe) and it's been in service over 5 years without a hitch...

Wow! What a blast from the past! I remember milk in bags when my family moved to Ottawa ~1980. What a culture shock for a young American! (among other Canadian-centric things, like colored money, bilingual (French/English) packaging on just about everything, and the metric system) Ok, so...

Thanks for the info and the link! I'm into my WSM for ~5 yrs now and my kettle less than a month. I'm still experimenting with different lump and briquettes, just 'cause it's the cooking geek thing to do! (Alton Brown would be proud) Anyhow...I found this el diablo to pop and spark like crazy...

Does anyone have any experience with this lump charcoal? Good/bad/indifferent? What pro's/con's can you tell me about it?

I have yet to get crispy skin on my WSM. Any secrets to that?