Recent content by James Pop

Smoking 3 racks of lamb with my homemade rub, enhanced with a little rosemary over cherry wood. Seems apropos for Easter and all. Probably the best thing I'll make all year.

+1 on the dedicated stuffer path. Being able to stop while you are stuffing is really really important for an amateur.

I bought a Chef's Choice 610 slicer a while ago when I decided I'd be making bacon regularly. It's pretty good for the price, but if I had to use it every day I'd probably get something more substantial. There is a folding version of this which makes it a bit easier to hide away in a drawer in...

I grew up in Wisconsin, grilling steaks and brats in the snow.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Why I do think...

I agree with the above posters. Everybody has to die of something, if my smoker ends up killing me then I'll have died happy and well fed.

<span class="ev_code_RED">Being pondered... going to have the back open in some fashion and as you can see the front fully opens to allow heat to escape. Also will have a large circular hole cut below the wsm</span> umm, heat rises.... so a hole in the bottom would let the cooler air out and...

I agree with Jerry, Automatic temp control is very achievable with a little experience. I'm a gadget fiend, and keep thinking I want to log temperature, watch trend lines, etc. Then I take a step back and realize what a marvelous design the WSM has, that it can hold temp for so long with a...

if you cook it too hot you'll start to render the fat, and you'll be left with very little bacon left. I usually use about a quarter to a half of a starter cylinder of comp K charcoal. I dont put the bacon slabs on until the temperature gets stable. only once the bacon is on there will i drop...

I just changed from the big K briqs to Real Montana Maple Lump. From the nakedwhiz.com lump review site that Tom Bowen posted, it's #6. Better yet, there is a local distributor in Millbrae.

I work in IT security. If you do something wrong, I'm the one who will find you. The trail you leave is more obvious than many people realize.

+1 for smokinlicious. the best woods I have are all from them. They even provide detail on the moisture content.

That would work if all I wanted were handles, but I liked what some other people had used the hollow part of the garage handle to mount a side table upon and envisioned this as the next project.

I think the distance between the holes on the 22 is much greater than the 18.5, thus having to stretch the handle vs compressing it down a tad. Some simple spacers should solve the problem

Yeah really, I'd love to do the lid holder too, I'm always putting it on the ground.