Recent content by Sean R

What I do is... Cook somewhat often. Working fine.

Just use more dough and make a slightly bigger loaf to account for the larger DO.

I have said it before and I stick by it. Hot dogs are for children. If you want meat in a tube there is much more adult Charcuterie (hell we have a forum on it :P)

This is pretty much true of consoles nowadays also though tbh. I haven't bought a single disk for PS4, and PS3 & 4 use a regular laptop hard drive that you can swap out yourself. Really nice tbh. I grew up playing mostly on computer... But got lazy about it. All the mouse and keyboard used to...

Yep the doors leak. Nope, it doesn't really matter. I have seen some that really do have too much gap... Its a thin piece of aluminum that can be reshaped with a couple of pounds of force. Your not being asked to put a 90 degree kink it in, just gently flex large piece of thin aluminum. Its...

The R2D2 WSM I would be into. the Deathstar posted in the original post... While novel... Sure looks like a huge piece of crap. No bottom vent, just a coal tray with sparse tiny holes for venting... Single vent for intake and exhaust? No thanks...

Bill, for the baguettes did you just proof in a linen pulled up to separate, then bake free standing?

Experiment, but I wouldn't totally give up on experiance like you said. Some of this is nuance. It may be better to be good at being close enough then bad at theory :P I am still learning this too, and am still getting everything down, but I do have an engineering degree and I do read too much...

Fire is hot, and heats the air. Open the the top and let the hot air out, and temps will drop quick... But come back because of hot fire. Cooling off the hot fire will almost certainly be required for what you want... And will also almost definitely create the kind of smoke you don't want. If...

to some degree, especially wrt to moisture on the outside of food helping smoke particle to adhere long enough to be absorbed into the meat. The main difference I would anticipate is that having higher humidity in the air due to a water pan would slow down evaporative cooling of the meat, while...

I like imgur as I am usually not trying to create online albums, just post them. You don't need an account, just upload and it gives you a link to the image. Guess worth noting that since its not under any account its a little bit more public then say photobucket, where you can choose to not...

A water bowl with sand in it will heat up too. Just not as fast. Maybe with a lot, it will still be rising in temp until the end of the cook... But being directly over the flame I am guessing its gonna get up to a stable temp in an hour or so? Really probably less? Guess its gonna depend on the...

You don't need a heat sink. It does not add anything but stability. It just sucks up heat if the heat goes above the temp of your heat sink, and gives off heat if it goes below. It makes temperature swings slower. If your temps are stable you don't need more. I often don't deal with wind, and...

Those two comments aren't necessarily at odds. Aaron isn't advising on the fastest formation of bark, or anything to do with speed, he is talking about conditions promote adhesion of smoke molecule. In fact, he is saying "A humid environment both encourages the penetration of the smoke and slows...

You ever tried cooking it wrapped in foil the whole time? evaporative cooling adds some time for sure.