Recent content by James Trapp

You can probably cover the cost of the manifold by selling the NG manifold as most people make the switch from propane to NG not the other way around.

It is going to be hard to do the hot squat with that much meat on the racks.

Stainless is certainly adequate for a roasting pan. However, unless it is a clad design (expensive) it will not heat as evenly as aluminum or standard steel that the enameled pans use. This is not as important for roasting in the oven as it is on a cooktop.

Those graniteware enamel roasting pans are inexpensive, non-reactive, and produce more yummy homecooked meals than any other roaster on the market I would wager.

You can buff any shallow scratch or imbedded material from bare stainless steel. The problem is that polishing it will make a shiney/poilished spot that is hard to blend into the whole surface. IMO the enamel surfaces are much easier to maintain over time because of this. The grill is a tool...

Umbrellas and the type of storms we get a round here do not mix. I am fortunate to have a detached garage that I can place the smoker in the door opening. Never do this with an attached garage. Also it would probably be a bad idea to actually be in the garage during the cook. I just step a foot...

Wrap in foil and place directly on the coals.

If he did not treat his beer like it had a nipple on it there would not have been time for it to get warm.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob W: I mean these guys were resturant quality. I impressed myself. </div></BLOCKQUOTE> I am sure that they where better than restaurant quality. A...

I cut racks in half sometimes to pack the smoker full using rib racks. I do not notice anything different than when cooking whole. In fact I sometimes end up with two whole racks in the middle of a rib rack and a third cut in two on the ends of the rib rack where the working width of the...

I use a Q320 not a 200 but it should be the same for any Q or any grill for that matter. I foil them but it is probably not needed. I do not prick them, just wash then foil them. I cook them on medium low until soft. Usually a little less than an hour depending on the actual temperature of the...

That meal looks terrible. Send it to me and I will do you a favor and dispose of it.

I bought some flavorizer bars from rcplanebuyer and they were well made.

It looks homemade to me but looks to be well constructed. It looks to be made with better materials than all of the smokers in the big box stores.

Cook them till they are done. No thermometer is needed. +/- 50 degrees or so in the pit temperature will not make a big difference.