Recent content by PCMancini

No, did not find these when searching. Looks like there are options. Thanks!!~ Paul

Hi all, is there a no-drill upgrade temp gauge replacement for the WSM? Looking for a new one but not interested in drilling for now. My WSM is an 18" if that matters. Thanks in advance, Paul

Hi all, what do you all do after a smoke to clean your WSM. Not looking for any extensive cleaning/rehab info, just basic care. What I do now is scrub the grates with a grill brush, empty out the water pan, charcoal chamber and then do a quick hose down of the rest. I then let it dry in the...

All suggestions appreciated as long as no one says "Box Wine Is Just As Good!". The reason I ask is that I have tried homemade solutions, used the dishwasher and just used Dawn. Nothing seems to give it the sparkle as does the Wine Enthusiast Stem Shine. It is very unlikely they make their...

Any recommendations on commercial or home wine glass cleaning solutions. I've used the Wine Enthusiast Stem Shine brand for a few years and it lasted forever, but it is now $30 (as opposed to about $12 when I bought years ago.) Thanks in advance. Paul

For the meat grinder, I have been using the KA attachment for over 30 years. I am on my second one now but cannot complain at all about durability, ease of use or ease of cleaning. I use this for grinding up meatball mix and I do about 10lbs at a time. I prob do this 6x a year. If you are only...

I love his redfish magic, especially on shrimp. So I ordered some of this BBQ rub and will give it a go. Thanks Paul

Anyone use and have thoughts on Paul Prudhomme BBQ seasoning (aka Magic Barbecue Seasoning) as a rub for smoked meats? I really like his seafood magic but am interested in trying this. Thanks, Paul

For any of you who celebrate the Feast of the 7 Fishes I am wondering if you use your grill or WSM for any dishes? If so could you share recipes? Thanks in advance, Paul

For those of you who think about it, what background music do you play during cooking and dinner? I often go with some jazz and some blues, usually the older stuff, keep it low enough to let the conversations flow. But I've done Herb Alpert, Grateful Dead, Little Feat, and Allman Brothers in...

GREAT advise. This time of year I always take my chefs, santoku, and carving knife to the local knife sharpener (Neil's Knife Sharpening for those of you in and around Philly.) I am very lucky to have a professional nearby that does this quickly and for not too much cost.

My Dad's (now my) meat stuffing! First and last!

I usually fry-cook about 35-45 min depending on size of the bird. I check the breast temp at 25 min.

Thanks! What I do, regardless of pot size, is 1.) make sure turkey is completely thawed and has sat at room temp for an hour. 2.) shut off the flame (as noted elsewhere.) 3.) lower the turkey into the oil VERY slowly. Even with a large pot, I can get overflow if not careful. Thermoworks has...

Want to share this pic of my frying pot. This this my basic setup for frying Turkeys on Thanksgiving (and a few other times a year). My fryer pot is a beer keg, top cut off and handles added (by a machine shop). My stove is from Bayou Classic. The lid is a standard one I got from a restaurant...