Recent content by Mark Foreman

I have a WSM 22 (2019) that’s seen little use that I would be willing to part with. I am in the north bay.

I’ll stay with my E6. Still the best charcoal grill I’ve ever used. This would really have to raise the bar to get me to consider getting one. i am leary of tech. I have seen people spending lots of $$ and time trying to use tech with Kettles and WSMs to control temperatures to 1 or 2 degrees...

I’ve had my 335 insert for over a year. Measurements are just a starting point, adjust as you see fit. I use Yukon gold potatoes. For hash browns, heat griddle to 177C (350F). Shred potatoes, rinse well to remove starch, then dry. I like to add 1/8 teaspoon each per 2 potatoes of paprika, onion...

Here in Petaluma we have the Petaluma coffee and tea company. They roast and grind to order and will custom mix if asked and usually have at least 20 different coffees to choose from.. I get my coffee from them, no one else. I never buy more than a pound (2 different half pounds) at a time and...

Here’s the end result…. They were good and different. That’s what I wanted. And the dinner

Ok… Here’s the plan: WSK at 300F with pecan wood (indirect using WCBs). Rub: SPGG - Salt, pepper, garlic, ginger - may add onion?? Cook 2 1/2 hours with ACV spritz every 45 minutes till toothpick tender. Will not be wrapping. Final sauce - Korean wing sauce glaze (from Rasamalaysia.com). Will...

Could be. To be honest I am totally at a loss as to what I want to do. Thus the post.

Got a small (2 1/4 lbs) rack of Coleman St. Louis pork ribs. I usually dry rub, smoke, then baste with BBQ sauce. Since I will be alone Friday hanging with the Corgis, I am looking for new flavor profile. BTW - want to cook hot and fast without brine. Any suggestions?

I keep both ground chuck and ground pork butt on hand. For burgers, we have tried many different blends (brisket, sirloin, etc.) but we preferred 100% chuck. We do like a smash burger with 1 ground chuck patty and 1 ground pork butt patty or a burger of 2/3 chuck and 1/3 butt. Oh, and Chris, I...

I like this place as well. Had a wonderful bowl of brisket chili last time I was there.

I love my E6 and it’s my go to most of the time but still have my WSM 22. I use it for large cooks such as 5 or 6 rib slabs or a big brisket.

Question? Did you make sure the connector pins are clean and grease free?

I’ve owned 2 DACOR ranges. My first is at my daughters house and is closing in on 25 years old with ZERO issues. My current DACOR is 12 years old with no issues. Not sure of their quality since they were bought by Samsung which means I’ll not be getting a third one. I’m currently looking...

I usually break the big pieces with a hand axe. The small pieces I use when I want a short, really hot, fire for searing. I do dispose of the dust in the bottom of the bag.

I have had sticky cast iron a couple of time and is usually caused by too much oil build up during the seasoning process. It can also come from one of three sources: Too much oil (most often the issue) too low of a seasoning temperature too short of a seasoning time I have had mixed results...