Recent content by tjkoko

Way back in the 1970s giblets were include with fryers. Nowadays not.

I possess a 22 inch kettle with the hinged cooking grate. Imagine I'm cooking indirectly a whole chicken and would like to cook gizzards off to the side. To hold the gizzards, would a perforated container be preferred or what???

Just what is the size of the vessel you're using???

THX!!!!!!!!!!!! :coolkettle:

Today I posted in the thread entitled Limoncello and it never appeared when I clicked on "New Posts". What's up with that?

A special thanks goes out to the member who posted earlier to use a potato peeler for zesting the lemons. Today I used one for the first time in zesting and in less than fifteen minutes I produced 50g of zest without pith. YEAH YEAH YEAH!!!!!!!!!!!!!!!!!!! The last time I zested using sharp...

I'm a cat person and love your future catster to the end of time. And Don't you ever abandon the catster.

From the WOK SHOP in SF. Or from an ebay search

I don't bother with straining the grease and it works for me.

I've always used apple, white oak, birch and hickory woods for smoke and that could be the reason for my darker color.

Your bacon appears tasty. 8)) Using the minion method described at this forum, I've made bacon since '08 in my 18 inch WSM and the surface never finished as light as yours. Mine was darker. I kept the temperature as low and the rise as slow as possible, starting at just after the charcoal...

Chopping block?!?!?!?!?!?

THANK YOU!!!!

What's wrong with the Lodge Spt?

This page from Tel Tru.