Recent content by Mike Levand

Everyone, thanks for responding................it was pretty close to the # sauce, so I modified it a tad and my wife and I went back to getting along again.............thanks!

Help.........I made a pork butt and swore that I found a simple vinegar recipe sauce off of this site. I just remember that it contained 1 Cup of Apple Vinegar and 1 Cup of White Vinegar, along with other ingredients, probably like Ketchup, Hot sauce, Worschestere (however in the heck you spell...

Pat, thanks so much for the offer. Just let me know your email address when you update your profile and I will contact you. I do have a follow-up question for you. As you know, with the Smoke 'N Pit, there is no domed lid vent control. Many have suggested that I simply crack the lid of the...

I am dusting off the cobwebs and rust from my Dad's 1977 Smoke 'N Pit smoker. It is basically looks like a 18.5 WSM. It has the 2 stacks and can hold up to about 45 pounds of meat. The water pan will hold 1/2 gallon of water and the Charcoal pan will hold about 10-12 pounds of lump charcoal...

I am not a BBQ scientist, engineer or anything BBQ, other than a guy who likes to eat Q..........however, in reading the article from Cooks Illustrated, it seems to me that their advice would only pertain to a 'Weber Style Grill' and not a enclosed Smoker. Here would be the big difference to...

For those of you who use Granulated Brown Sugar (dry) instead of 'Regular' Brown Sugar (slightly moist), I was reading Cook's Illustrated and they had difficult with Chocolate Chip Cookies and they discovered an interesting note regarding usage of the 2 sugars. Not sure if it makes any...