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Try putting a couple fresh chunks of wood on the coals when your done smoking. That way you will have fresh smoke to see if the leaks are still occurring after you remove the lid and door. Chances are your wood is all burnt up when you remove the food and you don't see where its leaking. It...

I think I am going to have my local welding shop cut out a disk to use for the roof of my KP. Then I think I will cut and lay firebrick on the top to help insulate it. My Red Sky pizza stone broke when I was cleaning it so I cant use it for the roof in my KP.

I started out looking at Olympus Pens. Like the idea of being able to swap lenses for different situations. Size wasn't a concern. Ended up blowing the budget with a Canon 60d. A DSLR isn't that bad once you get the hang of Aperture (amount of light), Shutter Speed, and ISO (sensor...

I hate carpentry work. I'd much rather turn wrenches and ratches than mess with wood and screws.

That recipe should produce a really soft dough that's hard to handle. 1 cup of flour is approximately 120g for a total of 360 g of flour. Flour is hard to measure exactly by volume. Your cup of flour and my cup of flour will differ greatly based on how it's scooped. This is why it's best to by...

I just prefer to add the yeast to the water first. That way it gets 100% hydrated / dissolved. Also oil can cause your dough to look chunky and dry. The dry flour absorbs it and doesn't take any water in. I usually add the oil last or event wait and add it in when I kneed the dough. Just...

I start out with the warm water in the mixing bowl. Add the yeast and wisk until its all dissolved. Then add your honey, salt and other small quantity ingredients. Mix all that up and start adding the flour. I don't add any type of sugar to my crusts. It pretty much flour, water, salt, and...

Here is a good video showing how to ball your dough. Start around the 7:50 mark. https://youtu.be/oYQedBu7mW4?t=7m54s

You can switch your oven to Hi broil with a few minutes left to cook. This will blast the top side with heat and your stone will still have enough heat to continue to cook the underside. Your dough still isn't smooth. Are you letting it rest and then kneeding it. Then letting it rest again...

Off set smoker will draft more air to promote combustion. The weber WSM will not.

Maybe they are following BGE. Just over price everything so people think it's better. It has to be better because it costs more.

Look at the standard kettle. How much has it really changed over the years.

Any steel that is bare and exposed to those kind of temps will rust.

Most smokers that use wood for the heat have an off set fire box and they draft more air than a WSM. That extra air allows for a cleaner burn and a hotter burn. Since the fire box is separate and off to the side it isn't a problem. If you had that clean burn in a WSM your going to be at a...

Full water pan would last at least 8 hrs for me.

What exactly does the thickness in metal have to do with the best value. Wondering which will bring more money for scrap iron?

Just take the lid clear off so you don't have an imbalance of weight hanging off one side. What problem does a hinge solve that out weights the problem it creates?

Purple power. Wear gloves cause it will make your finger nails soft.

They are designed for two completely different types of cooking. The grill is a hot cooker. You can make it work at lower temps by doing various things but you have to watch it. Then you also have the issue of distance of the food to the heat source. The closer it is the faster it will cook...

I have the 9" Atlas Brass pepper mill, and the 8" Chrome salt mill. I highly recommend them you you get around to it. Both have the flared base.