Recent content by David Munson

Long time since I posted here. I found an accessory (grill pizza oven) for my weber gas to keep enough heat in the grill to properly cook a pizza. This grill pizza oven thing I found is stainless, fairly thick, 23"x24" square and 4" tall. It's reversible and designed to be used as a stainless...

Insanely priced but every single one here should be demanding increased temp capacity, rotisserie, thermal mass for stability on all the traeger and clone pellet grills. It's not rocket science. They all should safely reach 700. The wsm has a pan for thermal mass to stabolize Temps. What's up...

Don't forget Twin Eagle. It is one of few pellet smoker slash grill that get over 600 degrees. It's $8,000+ list, 36", has a 100 pound rotisserie and temp range from 140 to 725(!) with roll around base. Made in USA, it weights 325 pounds.

I came back to the boards after noticing weber finally not denying market demands and bringing on a pellet grill. Not good. I have an EE degree and experience with controllers and food industry temp controllers plus not following new product introduction practices.... Too many mechanical...

Thanks.

Anyone with one that likes it and does not have problems? Does it get to high temp? Does it keep steady low temps (looks like inadequate heat sink).

Thanks Michael. I am looking at a Q240 rig. If you say it can grill perfect medium for a thick one-bone ribeye and bone on chicken I'll trust your review. Probably can't do a whole bird... wait. I did a spatchcocked chicken once or chicken under brick... -dave

Yea, I know. But I got divorced. Is the electric Q any good? Good enough to constant temp grill properly bone on chicken and sear steak? It's this or pan fry and oven finish.

2011. A 13.55 lb fresh Butterball. A better turkey than last year. Simple olive oil + salt & pepper. On a rotisserie the simple seasoning works best. Beautiful at 2 hours and fully coked, perfect at 3. ~ 1 hour ~ 2 hours ~ 3 hours, Just before covering with foil and resting...

No he's not. ick. ick. yuck. Not a smell I would associate with meat. - - - - - - - - - - - - go visit the barf blog. http://barfblog.foodsafety.ksu.edu/barfblog

Did the charcoal have those wood bits in it? I use apple wood from my orchard or other hard wood from my trees. It's hard to apply too much smoke with the WSM with normal wood. I usually keep a bit of smoke coming using six to eight inch logs around the outside of the charcoal circle. Was the...

It was vacuum packed spare ribs. And no, I have never accepted any meat with a strong sour spell. Never will. It is possible to mask meat color after it spoils. I won't accept vacuum packaging with foul smelling fluid. Denver Dave, I'm glad you have a source for affordable non-enhanced pork...

The section on rubs from Raichlen's book "Sauces, Rubs, and Marinades". Don't keep it forever. Just read it a few times until you understand the ratio he talks about on spices for rubs. This board. As long as you are using a WSM, this is the cooking technique to follow. For grilling...

Picked up a couple racks of spare ribs from Kroger Friday. The first was ok when I rinsed and rubbed. The second, you could tell bad meat from the first second you open the bag. Really Really off smell. It looks ok but the meat has turned. I'm not sure what they are injecting with but this...

I have. I have been using a bread machine to knead the dough for about a decade. I don't think buns were worth it; that is the trigger for a good bread machine. You can get some good buns at the store. With a bit of butter, splash of onion powder and pan fried until a light gold color will make...