Recent content by Ray.S

Online the Embers shows 14.98

I made one from an empty gallon washer fluid container. Leave the cap on and sketch the scoop outline before cutting. Being soft plastic it contours to the base nicely and won’t scratch.

Hard to explain but (and these are approximate dimensions as my smoker is cooking and can't measure) Say the charcoal ring is 15" diameter and you light in the donut center of 7" that leaves 4" of unlit coals. If you light the same volume and placed it in the 6 o'clock position you get a more...

I have for years now used the center donut method for firing up my 18.5" WSM. I have been thinking of trying something similar but by not putting the lit coals in the center but in a quadrant such as the 6-o'clock position allowing the remaining coals to burn outward. I tried searching this...

City Orders Man to Keep the Smell of BBQ from leaving his property https://m.youtube.com/watch?feature=youtu.be&v=NxPf4jXUSyw

I recently did tried the same thing as we could not pass up the sale. We bought ours at Meijers for 1.99. First day I soaked it and replaced the water every 2 hours and then let it go overnight. Ours was not salty but it never got rid of the brining taste but it was weaker than corned beef...

Never thought of doing large Meatballs like that, great idea. What finish temp are you taking them to like a medium rare?

On my 18.5" WSM I have the deep water pan. I find it a total PITA to foil it. I am 50/50 using the water pan and terra cotta saucer. When using the water pan I find it easier to just drain power wash it after several cooks. I am going to try something this weekend though. Going to find a...

I agree, the chicken looks spot on.

I would add to the Pro's of the Napolean is the wave pattern. Much harder for food to fall through. I don't own either just an observation.

After I posted this what I do is more like Soo's donut method on pretty much all cooks. I vary the amount of charcoal based on the length of the cook.

Just the wife and I so smoking a rack of Baby Backs. I always smoke them in my WSM but going to try these on my Performer with my Slow N Sear.

Well it's still winter here in the midwest and we are in a new home and starting to think about what to plant for vegetables next year. We have a fair amount of raised beds but not like the larger gardens we have always had. What's in your gardens year to year? Feel free to post pictures as...

Looks awesome

I use a terra cotta flower pot base even though I still have my water pan. I foil it for easy cleaning and has good heat mass.