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I got quite a primitive set up. Not a big hop head either. But I'll give it a try one of these days.

That stir fry is something I could have cooked. Looks delicious

I've been scared of dry hopping. Maybe one day. I'm currently drinking French Saison and Ukranian tripel and getting ready to bottle my simple ciders (poured on old beer trub of those beers)

We can only get iodine enriched salts, so that's what I use for pickling. I've never seen/tasted any adverse effect. I weigh everything, so going from one salt to another is not a problem

Ribs... Caveman style. I like a good bite on them! Definitely not falling of the bone and not sweet either. Plus not sauced!!! Needless to say, I'll never order them in a restaurant. Apparently my preference is a bit different from most other people

Ours was "Africa" Till I asked for an envelop to send it to them ;)

I started off worrying about the temperature, using probes and whatnot. These days, I let it go. Very roughly check the dome temp, just to see if it is going up or down. Then check with an instant read thermometer before pulling it off. Esp with chicken. And yes, I will open the smoker...

Winter is aproaching fast here! Since outdoor and indoor temperarure are about the same, I often eat outdoors with the braai going for heat... Currently 30 daytime / 10 night time But that's Celsius :) So for the metrically impaired, that's 86 / 50 Fahrenheit. Freezing cold!!!!

Happy belated birthday! So at first glance of the title... I figured the brisket must have had it's birthday :) Maybe 1 or 2 years in the freezer :ROFLMAO:

Bah pao, with a filliing of left over chicken & stuffing (garlic, onions) mixed with lemon juice and gochujang

I'm not an expert at all, but the FDA rules are overly cautious. If I remember correct, European rules (for restaurants etc) go by a 4 hour period of leaving meat out of the fridge. Ground meat can be cooked to medium as it has to be certified E. coli free, since it's eaten raw in France (steak...

Now that's extremely good reasoning :ROFLMAO:

Sweet ;)

These are easily at a par with habanero's or hotter....

Thanks all :) Yeah, it was fun. I got left overs and will continue to post them. Thinking banh mi and bah pao over the next couple of days

Looking nice and clear! My saison and tripel are almost ready for tasting

I do both and sometimes a combination. Start low & slow, till cooked, nice & tender & smoky. Then sear over hot coal to still get crispy skin. But I don't use the waterpan, not even with low & slow. Instead, I use a drip pan with potato, onion, garlic and/or pumpkin

Seperate thread as requested by Chris ;) All on the 37 cm wsm Prep Load Relax Messy drip pan pumpkin onion and garlic Done

I'm quite sure I could lift it. But maybe not as the whole thing incl (filled) water pan. But why would you want to move it? You can add charcoal and water via the door... I would more look at the amount of people you want to cook for... If the 14 is too small, it is not going to be used...