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Thanks Phil. Was thinking the same thing. But there are some clever folks out there. Curious whether there's enough space between the notch for the rod and the lid to get the wire out if the rod's in place. If yes then maybe I could rig something up.

Howdy. Getting back into the hobby after a few years break. New S-670 should be active in a week or two (unless I got my gas hookups wrong.... in which case I will be having a fire sale on slightly used Summit parts. ) Seriously, what do you guys use for a thermometer / probe solution...

Been using a Competitor since 2005 and switched to a DigiQ this fall. Both models I found it settles in nicely at 50% fan vent all other vents closed. The only times I've needed to open any of the vents is if I'm trying to do a high temp cook in low outside temps. [I.e., this winter...

Hi guys. It's been a while. Hope everyone's well. Anyway I figured this might be of interest to folks. As a gift I picked up 2 10 lb Certified Angus - Prime flats. For good or for bad this is the fastest brisket cook I've ever had. Pit at 225 using a Guru in ramp mode - bottom rack...

Hey thanks Kevin. Never considered the smoke particulates getting bitter. Makes sense now that I think about it. Also, I have done this basic recipe outside on my gasser. This should work well. I'm going to sear first in a deep roasting pan. Then I'll smoke the brisket to 165. I'll...

Hi folks. Kind of a technical question here I guess. I'm planning to experiment with an old brisket recipe I've had for a while and I could use some advice. What I'm wondering is whether I should bother searing the brisket and if I should whether I should do it before or after smoking. My...

Interesting. Just spent a lot of time going back and forth to Switzerland. Looked around for Forscher over there but never saw them. Maybe they've already labeled them as Victorinox over there.

Hi guys. Been away for a while then once I got back didn't have anything worth posting. Hope everyone's well. Anyway, I was wondering why is a smoke ring red? Why not brown or grey or any other color for that matter?

I take a paper towel and soak it with a little vegetable oil (corn oil works well too). Crumble the soaked towel inside the newspaper you will be using to ignite the chimney. The oil ignites, stays lit, and accelerates the heting of the charcoal in the chimney.

All very valid suggestions above. And if you lie in the city as I do and are looking are woods outside of what might become available from natural sources I've had excellent luck from People's Woods.

I've done it before and it turned out fine. A couple of things? The ribs have a longer cook time so I believe you might have meant start the ribs first. Second, you're going to need to make a compromise on smoke wood. Ribs can take a strong smoke wood but not so for the salmon...

Joe, Here's a recipe you might want to try: http://tvwbb.infopop.cc/eve/forums?a=tpc&f=2880069052&m=3860093152

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff T Miller: sometimes I go ahead and trim off the point and put it over the flat. When I do a whole brisket I usually take the point off and put back...

Thanks gang. I'll be smoking 'em up tomorrow. So what do you think about smoking the poblanos and anaheims?

Anyone ever smoked green peppers? It's a long story but I just had a bunch of *green* jalapenos, poblanos, anaheims, and serranos shipped to me from Arizona. I'm pretty sure the serranos will come out ok green but have never heard of smoking the others, let alone while they're green...

I had a run at smoking Hungarian Peppers last weekend. Left them on a little too long. I'm going to take another shot at it this weekend. I also smoke the really big Italian peppers. I take whole slices of them and put them on grilled chicken breast. Hint for all of the above? Use...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by adam clyde: come on... we need to know what happened with those tomatillos we were talking about last week. I noticed you threw some on there...

Dale, Just an idea here regarding the "fishy" taste. Personally I've never really developed a taste for salmon, even when very fresh, for just that reason. There are two cured salmon recipes in the cooking section of this site. You've probably seen them. I actually like those recipes...

LOL, Me? Grow something that actually lives? I'm at the other end of the food chain I guess. I have some shots I'll post up later this evening. Need to get around to resizing them. Process couldn't have been easier. Used a few longitudinal cuts on both sides of the whole peppers and...

Howdy: Finally had a decent weekend so I'm smoking 3 racks of peppers here are some pics: habaneros and ajis: http://img432.imageshack.us/img432/1747/habaneroaji0ks.jpg Cherry peppers and tomatillos: http://img432.imageshack.us/img432/5236/cherrytomatillo3nl.jpg Chipotles and Gueros...