Search results

Sear all four sides in a cast iron skillet. Dump the meat into a slow cooker set on low. Dump some red wine into the skillet, deglaze, dump contents into slow cooker. Throw a bay leaf and some fresh rosemary into the slow cooker. Cook until falling apart. 6 hours more or less. If you run it on...

Same here, it's basically a desperation move, not something you should do routinely.

I'm not sure how well this would work on a 18", with the smaller ring, but with my 22" I put the lit coals in the center and put the wood around the rim. That gives me a bit of a time delay so the smoker gets pretty hot before anything starts burning. But since it's kind of random which way it...

It's a little fussy connecting to my iPhone sometimes and I find rebooting the phone clears it up.

That's true that they get a little easier to run when they're broken in, even if you know what you're doing. So between it getting better and you getting better after say, a dozen hours of cooking it'll be smoother sailing. If you want to do that with 1 butt cook or 3 rib cooks is up to you. :-)

I'm almost 70 pounds down from peak, and yeah, there's a lot to be said for tenderloin. I cook them basically the same way I would a New York steak, but often I go lighter on the rub since they're thinner and also I don't want to overwhelm them. If you're cutting them up yourself it's nice to...

I've never liked electric knives, but I'm the type who gets good quality knives and keeps them sharp. Mostly German (Wustof and Henckels) but also a couple of Spyderco kitchen knives that I don't think they make anymore. 8-10" chefs knife, boning knife, and paring knife will get you a long...

To get to the point where you're going overnight, you want to work towards touching the controls less and less. Make some ribs and once everything's stable walk away for two hours and see what happens. Or at least commit to looking at the temps but not touching the vents. You might be...

That's a great daughter! Glad it all worked out for you, they're a lot of fun.

Sounds like a good time!

If it's flaking enough to cause problems with the food usually you can just give it a wipe with a paper towel and see if it comes off or not. Mine did that for a while but I don't think it has for a long time - probably because I don't use water anymore.

Just to give you some idea of what they go for online - http://www.etsy.com/shop/tarapup?ref=seller_info# - this guy has a cottage industry of fixing these up and selling them online. With shipping you're talking $70 for a mid-sized skillet. Which is not unreasonable versus what a modern...

Cool skillets. If you can find vintage cast iron in your area for a reasonable price, definitely pick it up and give it a new home. Doesn't seem to be much of it in California - so much of the population came after the war and apparently they didn't bring their cast iron with them. We're...

If it's decent, definitely give it a shot. If you feel the need to upgrade you'll have no trouble getting your money back, that's for sure.

Yep. Likewise when it's really clean it can be hard to keep down to 225 even with the vents shut if it's a leaky unit. The gunk definitely fills in the gaps. I would just as soon let it stay dirty and have it work in a consistent fashion rather than trying to chase the airtightness of the...

Sounds like you have things under control, but for future reference maple's one of those mid-flavored woods. Stronger than apple/cherry, not as strong as hickory. Little more mild than oak. So as Bill says pecan or peach is in the same ballpark (pecan is kind of like mild hickory if I...

My first and only smoker is a 22", I've had it about three years, and it's perfect. There are two adults and two kids here and I almost never use the bottom rack. So yeah, in a sense I don't need that unit that large. But a) it's a lot more convenient to just use the top and not be screwing...

I usually get it up to 165, then check a few spots with a thermapen and it seems like it always needs another 5 degrees. It's hard to really nail that perfect spot every time in one try. At those temps my 12 pound salted birds are done in anywhere from 2-3 hours. It seems to vary quite a bit...

Cool. Glad you got that sorted out. FYI that stuff freezes really well. Put one meals worth in a zip-loc and when you're ready to eat it just nuke it in the microwave with some BBQ sauce on top and it'll absorb and everything will be moist and good.

I definitely find mine works best with very fresh batteries. My house eats signal and it gets about half way through the house which is actually much better than any other wireless thermometer I've tried - much better than my Maverick. That's enough for my purposes but it's probably 40-50 feet...