Recent content by Scot Cummins

I have an old offset smoker made by Longhorn Products, Inc. out of Houston Tx. It is pretty pitted at this point, but it did have a lifetime warranty against corrosion. Is anyone familiar with this company? Scot

Weber Q stopped firing up recently. The tank is full and I know gas will come out of it. I tried to reset the emergency flow control, but that doesn't seem to be the culprit as no gas is coming out still. Off to the store to grab a portable tank to see if that will fix it. Any other thoughts...

Saw AB make liquid smoke at home using a chiminea, but I like the idea of making use of your trimmings.

Any thoughts on the thermoelectric generator to power your unit or the bbq guru?

I saw a fly trap yesterday that had at least 5000 flies in it.

Interesting Article I would like to know more about using a peltier cell to power this controller. More importantly using one to power a BBQ Guru

Thanks for the advice Ken. As soon as the water evaporates out of the current batch I have going in there I will try that way and see if there is any difference.

Anyone here smoked their own salt before? I didn't have much luck finding any old posts about it. Saw some here: Meathenge and figured at $95 a pound I should try and do it on my own.

I have a few people at the office that are looking to purchase some pulled pork and chuck roll from me, but I am not real sure what a fair price would be. I am not looking to do it to make money, but certainly want to cover my costs. Any one have a good guess at what it costs per pound to cook...

Still working on getting the digital camera, so no pics this run. Fired up the smoker at 8AM using one of those diamond match tipped starters. Part hickory, part cherry for the smoke wood and a full ring of new and old charcoal. Put the 20lb chuck roll on bottom and two 7-8lb butts on top. I...

Pulled off a chuck roll and two butts this AM. Trying out some sauces from these boards.

They may not be the best knives but I would say they are better than Chicago Cutlery. That said my cutco knives are about to be replaced with some forschners. and I am pretty certain no slimey sales tactics will be involved.

Why would the water be any more likely to boil over than a pan full of water?

Not sure how well it would work or not, but you can certainly add some water to your sand which could possibly help prevent runaway temps. I know you certainly have to start controlling the temps on the rise with sand. Perhaps the addition of water would help that. Or just use a guru

I just put on the chuck roll and pork butts. Did a small test run last night to make sure I had the hang of it and it ran like a champ. Now its time to go to work and hope the guru really does its (my old) job and tends to the fire.