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I plucked a Smokey Joe Silver from the trash. When I got it home I saw that the three bolts where the legs attach to the bottom are rusted and about to break. Should I bother trying to fix it or just put it back where I found it? Everything else is ok.

50/50 burgers turned out pretty good. Recipe still needs some tweaking. I over cooked the burgers a touch (no pink left in the middle) but they were still most and flavorful.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris in Cameron Park: For bacon burgers: Do you guys do anything special with the bacon? Or just fry it and put on top at the end...

I also drilled holes in the bottom of my pot. Do you put the foiled pie pan directly on the bottom of the pot? Do you add any liquid? I am toying with the idea of adding screws or bolts to hold the pie plate off of the bottom if necessary.

OK. So its done. I decided to drill holes in the bottom of the pot for easier transport. Now about the heat sink. I have a couple of pie plates. Do you put the pie plate directly on the bottom of the pot?

I have a smokey joe silver so looks like I'll be eating some tuna before I start the project. My plan is to try the holes first. So I drill the holes in the bottom and just put the pie plate in the bottom and then drill the holes for the grates. I would like to have three grates so how far a...

Just ordered the pot and an extra cooking grate so I can make one this weekend. Any tips from those that have made a few? This is a huge post and I'll give it a more in depth read later. I read that it is better to drill holes in the bottom of the pot than to cut the bottom out.

Thanks Kevin, sounds like a plan.

Thanks for the input guys! Kevin, when you apply the paste rub do you let it sit or do you rub the meat, light the grill, and then put on the meat when it gets up to temp? I was thinking about rubbing the night before and putting it in the fridge until ready to cook. I have fresh basil...

I am going to be grilling a whole beef tenderloin and was looking for some recipes/techniques/ideas. I was thinking of marinading and dry rubbing or dry rubbing and wrapping in bacon or some combination of the three. Any one have a go to recipe for tenderloin?

Thanks for the advice. At 225-250 it would probably take about 1.5 to 2 hours to cook through. I like the idea of shocking the chicken in the cold sauce too. I was just going to put them in zip locks and plunge them in ice water. Should I keep it in one layer or can I just fill up the pans...

I haven't tried this recipe/technique before and it seems like a great way to make bbq chicken for a crowd. I would like to smoke the chicken for a hour at 225-250, cool quickly and put in the fridge, then on party day put in the pans with the sauce and cook for about an hour to finish...

It's funny, when I saw Chicken Bryan something else came to mind. http://tvwbb.com/eve/forums/a/...0069052/m/9740028563

Awesome. Thanks for sharing.

Will they get mushy if I slice them into spears? I want to make some for a party on April 9th. Was planning on doing a test batch beforehand. Slicing before pickling would definitely make things easier but would they remain crisp if left in the brine for a week? Thanks for posting the recipe...

I'm going to make these and I have one question. Do you leave the cucumbers whole or slice them into spears?

Thanks for all of the info J. Getting hungry just thinking about it. What is an inexpensive sous vide set up? Sous vide has been popping up a lot lately and its a technique that I would really like to have in the arsenal.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: I made something similar, you can read about it here. </div></BLOCKQUOTE> I must have missed that post. When you cooked the pork sous...

What other uses are there for the pork belly confit other than frying it up? I'm thinking cassoulet.

I thought it sounded familiar...DUH! I didn't realize that they have a recipe for pork belly confit in Charcuterie. I must have been focused on one thing in my first read through...BACON! For the dry cure 2 tablespoons freshly ground black pepper 1/2 tablespoon ground cinnamon 1/2 teaspoon...