Search results

Its more for when you want to boost the temps up above 300-325 deg F with water in the pan. Like when doing whole chickens or a turkey over a higher temp. It is also nice when you need a little more air to get the heat up a little faster. You can leave the water out of the pan too but I prefer...

Also cutting a slot for the temp probe wires is way nicer than messing with the silicone grommet. http://www.virtualweberbullet.com/cutting-a-probe-thermometer-slot.html

Put two machine screws in the door so you can use them as legs to prop the door open when installed upside down. This will allow for more intake air and higher temps. Its best to do it with a clean door that way you can trace the opening from the inside with a sharpie. I did two traces one...

I wouldn't do the silicone grommet. Just use a cut off wheel on an angle grinder or dermal and cut a slot. You cut it in the top side of the mid section. You want to g deep enough that your probe wires sit in the slot with out the lid setting on them. That way they don't keep the lid slightly...

Or just get a good accurate lid thermometer and ditch all the wires.

Were they using it to start the charcoal or was it already lit and just playing with liquid oxygen? Id say its already lit, but you don't really get a good view. That grill at the end is a heavy duty pie tin, and some antenna tube for legs. You could fold it in half with your hands. The video...

Big impressive flames, not really that fast. The coals are hardly ashed over. https://youtu.be/MDHHfJBTaqY

You might get more smoke from wood chunks wrapped in foil. You wrap them in foil with a few holes poked with a fork. That way they just don't burn up. It still wont work as well as a WSM (dedicated smoker) but it might be better than a perforated tube full of pellets. You might also try a pile...

That all I buy if it's available. Beats the hell out of the Tyson stuff. It has a wide availability for us here in Nebraska since its a Nebraska company. https://www.smartchicken.com/

You could try wood chunks wrapped in foil. Part of the problem with using a gas grill to smoke is it's not sealed up tight so most of your smoke is lost, and the smoking wood tends to burn clean instead of smoke and smolder.

Using 12-18 coals in a chimney starter and a couple old bacon grease paper towels that I would throw away is good enough for me. And its not like your wasting the 12-18 coals because they are put in the smoker once they are ashed over.

Maybe if the author bought a quality mill they wouldn't have issues. I use a Brass 9" Atlas pepper mill, and a chrome 8" Atlas salt mill.

I wouldn't use leftover coal to start the smoker up again. You want good dense hot burring coals when you dump them on to a pile of cold unlit coal. If they are used then the temps wont be as high and they wont burn as long. You need hot coal temp if you want it to burn clean.

Switch Lantern

A Rib Eye.

Add a foot operated slide gate so you can fill the chimney hands free.

Watching Pizza Show on Vice Land and eating a Digiorno. Talk about a let down.

Here you go. You might check with wally world. They use to sell Pepe's $39 bucks, 12 dough balls free shipping. https://pepesbakery.com/products/pepes-bakery-all-natural-pizza-dough

Put the door in the water pan or under the lid if your concerned with loosing it. I am in the camp where I purchasd a CB door and it fit worse than the aluminum one. I did get a refund in CBs defense.

All purpose flour is a lower protein / gluten than bread flour. Gluten is like a rubber band. The more you have the more the dough wants to contract after stretching it out. This is also what gives the crust, or breads that chewy tare when you take a bite. Higher gluten also allows for a...