Recent content by John Carlson

I like Myron! That said, I haven't found any other source anywhere as helpful as this site.

Also in agreement to keep it here. I use a lot of different recipes from many sources but for technique, I use this message board. Partly for the vast knowledge and partly for the ability to ask questions directly to the person.

I've tried Harry Soo's method once or twice. They turned out decent but in my opinion, for the effort involved, they should have been better. Like Lew, I'm a practitioner of the keep it simple method. Salt,pepper and garlic. Occasionally sauced at the last minute but normally, I keep the lid...

Pretty cool. That is dedication to the android system for sure!

They are pricey for sure. I think you'd be better making your own UDS. Cheaper and pretty efficient.

Try Himalayan pink salt. Not sure about the sodium content but it is basically chipped off the salt mine and packaged so it is completely unrefined, giving you all the benefits of all the minerals that refined table salts and other cooking salts take out.

Looks cool but I think I agree with Wayne K. Probably not worth the $$$. I use the the elevated stone method like Dave. Best Pizza I've ever had! I read somewhere that the kettle pizza uses a lot of charcoal.

Check this website out. http://paleodietlifestyle.com/ There's a school of thought that suggests it isn't the fat that is killing us but the processed foods and the carb heavy stuff. Fat in foods may affect your cholesterol but cholesterol isn't necessarily bad, it's the type and the ratio...

Pretty common here in Iowa. I treat them like a butt, only smaller. I've used them in competitions and cooked them to pull. I'll get a couple packages totaling around 5-6 lbs. They cook a lot faster than a 6lb butt so if time is an issue, they work great.

Well said Konrad.

I always build in a couple hours cushion, if it's done early I hold it in a cooler and if not, I don't have to stress because I usually have enough time. I know there are a few degrees difference between the grates and that can vary from cooker to cooker. In my experience, it hasn't really...

I have never noticed any off taste. I don't smoke many hot dogs (like none) but I've done a lot of fish. I compete with the same smokers and I've done well and I've done not so well so it's hard to tell if it affects my scores but I don't think anyone short of a professional flavor tester would...

I've done it both ways. I didn't notice any quality difference I guess but I don't like the taste and texture of it so off it is. I would bet you get marked down if it was left on in a competition.

There probably is a difference in temps between the grates. It takes a while to get familiar with the nuances of your cooker. I don't think a 20 degree difference will matter much in the final product. Like I said, I think most commercial ovens have at least that much of a temp variance while...

I'm with K Kruger. Although I think it matters a little, to the extent of using temps as a relative guide. Basically put your meat on and when it's done, take it off. Over simplifying a bit maybe but it really doesn't need to be fretted over. Your everyday kitchen oven probably has temp...