Recent content by Todd NC

These are interesting. The green logo and Nike-like swoosh represent True and Newport cigarettes. I worked at the company that made those. That company was sold and no longer exists, but the brands do and are made by another company now. There is an interesting documentary on Zippo lighters. The...

Sorry for your loss,Larry.

I’ve only had mine for 5 months, but it’s been trouble-free so far.

Larry is right. Cooking on the upper rack with a pan underneath does make for an easy cleanup.

You can easily fit three racks on the 600. I’ve found the smoke flavor to be mild, but it’s to our liking. Using smoke boost does amp it up as well. Almost everything I’ve made on my 600 has turned out really good, and the food that didn’t was my fault (e.g. overcooked wings and ribs)...

Nice! A well-cooked piece is delicious, and I appreciate the simple seasoning. Please post pics.

I’m a flank steak fan and like to use a balsamic/olive oil/dijon mustard-based marinade. Yours looks really good and you hit the perfect doneness on that in my opinion.

I’ve experienced that, as well as finishing earlier than expected. The latter is easy…hold it in a cooler. The former usually consists of numerous swear words and a call to the local pizza delivery establishment. Supper the next day is usually very good, though.

Went 4 for 4.

Started the afternoon off with a couple beers and a few games of backgammon at a local pub. Followed by a few potatoes on the Searwood, followed by a couple 21-day aged ribeyes. Smoked at 225 until they hit about 110, then seared to a nice medium-rare. Smoke flavor was not as prominent as I was...

IO!! Aside from all of the OSU penalties, that was a great game. They need to step it up against ND.

I have two nephews who are on the “collecting” side of whisky’s. Last time I visited one of them he was in the 200+ bottle range. I like bourbon, but collecting is not my thing. Now collecting grills and smokers…..that’s something completely different.

Agreed. I was already a Woodford fan, but I found the double-oaked to be a step or two above. But, it is a splurge.

I was given a bottle of that for my birthday and I thought it was excellent.

I've made my own bacon before, but your's looks fantastic. I haven't seen a pork belly around here that looks as good as yours, either. Nice job.