Recent content by Larry D.

...be careful when pouring lit charcoal into the bowl, especially if you are setting up the smoker in the dark. I am going to fabricate a metal rain shield for this one, which should also protect it from this kind of damage.

Have you tried opening the top vent more? No matter how many fans you have trying to blow air in, unless there is a way for the smoke/products of combustion to get out, you won't get as much oxygen to the fire as you want.

True. Mom has a copy of her local paper from around 40 years ago with a picture showing my dad (postal service employee) processing a shipment of baby chicks from a local farmer.

I had a similar situation when a mouse got into the wall in our half bath and died. On the other side of the wall was a coat closet, and the small size of the closet, plus the fact that the door stayed closed most of the time, concentrated the smell inside of the closet. If I recall correctly we...

The Big Country.

If they aren't in the hardware store, try an auto parts store. You may find them sold as license plate screw retainers, though they might be a different size.

I was so busy cutting and serving ribs that I forgot to take any pics. The family ate the two racks of St. Louis spares and half a rack of baby backs (leaving me 1-1/2 racks of baby backs, which I'll share with my daughter to thank her for the big dish of mac and cheese she made). We had ribs...

Four racks (two baby backs, two St. Louis) are cooking over B&B lump, with hickory chunks for smoke. They were seasoned with Memphis Dust rub. I hope to eat them around 5pm tonight. My son and his family are visiting from Brooklyn, so I'll have both of my children, their spouses, and five...

https://www.thermoworks.com/thermopop-2/?attn_pos=0&utm_campaign=CS%20-%2007.24.25%20-%20ThermoPop%202%20$24.50&utm_medium=email&utm_source=attentive Everybody who cooks should have at least one Thermopop.

How many times were you forced to watch? A-one, and a-two...

I'm ready!

Thanks, Chris!

I wanted to cook a butt, or ribs, but we've been so busy getting ready to move my mom (age 94) into assisted living that all I could manage were wings on the kettle. I'll toss a hickory chunk on the fire so, technically, there will be smoke. 😁

He is now my sous chef when I cook ribs.

Those look great, but I'll stick to full slabs, or as my young grandson described them, "the kind that are all hooked together with the bones still in them".