Recent content by N Delo

This item has been sold.

This is the Wifi Stoker kit with a 5cfm blower and adapter, shown here --> https://www.rocksbarbque.com/Guide.html This should work on a 14.5" WSM, but for a 22" WSM I believe a 10cfm blower is the recommendation. Cheers, Nicholas

This is still available. Price reduction to $175 or best offer.

I am selling a Stoker BBQ WiFi for the 18" WSM. This comes with everything you need to hook this up to your WSM, except the adapter mounting hardware, which can be replaced with hardware from any hardware store or for $5 at the Stoker website. I have used this only a few times and am selling...

Man when I see those ducks laying there like that, I kind of feel bad for them. I seriously do. But I also remember how freaking delicious wild duck is. I'm hungry now.

I had guests coming over today for just cancelled due to illness. I have chickens currently sitting in brine, but alas, they are not getting cooked today. So my question is this, after I pull them from the brine and rinse them, is it safe to hold them in the fridge for a day or two? Or, does...

I want to go somewhat low-tech and am thinking of replacing the broken, foggy stock therm with a teltru. Any recommendation on stem length? I already have all the gadgets to monitor and control temps at grate-level -- a Stoker, the Mavericks, etc. -- but recently I've been hankering to just go...

After buying a rotisserie and not caring for it much, I decided to give it another try. This time however, I went direct heat and cooked uncovered. Believe it or not, much easier to regulate the heat this way, instead of fiddling with the vents. Took about 3 1/2 hours to cook this birds. They...

The New Jersey Italian in me would call that more of a baked ziti, but either way, looks delicious.

I would not be overly worried about "hazards" or chemicals. My personal opinion and preference is to let Kingsford blue bag ash over completely before using it, as I have been finding that the unlit ones smoke more heavily and impart a slight taste to the meat that I don't like. Maybe I got a...

Any advice on a complementary rub? Plain old salt and pepper?

Thanks for the recipe. I was looking at something like this online, but might try this instead. Not sure if I like mustard sauce or not -- never tried it -- but I figured I'd give it a try this weekend as I'm looking for something new to do. Plus, I'm not a huge fan of sweet and syrupy. This...

Quick question -- If I plan on using a mustard sauce on ribs, should this just be on the table, or is it better to also glaze the ribs one or twice with the sauce while they are on the cooker?

Does anyone wrap their ribs with butcher paper? I've tried foil a few times and don't really care for it. I find it makes the ribs too fall-apart for my liking. But perhaps this is because I never mastered its use. Either way, I wanted to give wrapping in butcher paper a shot, just to try...

Wow. I seriously have recently realized the same thing (especially with the minion method). That is, that the blue bag Kingsford (I get this from Lowes usually) just imparts too much a charcoal taste to my liking and produces a gross smelling/tasting overpowering smoke. I though it was just me...