Search results

Not really. Its indirect . B4 I got my WSM regular time is about an hour in the oven.at 325.

I like that too !

1/8" or less. Bigger gap, the saucer will just sink a bit lower. Not a big deal. Don't sweat it. Some dont even use a foiled saucer, just the empty bowl. It could even sit "proud" (above the bowl). That is ok too.

Well Cliff, they aren't exactly a welcome sight. Can't plant beans or lettuce any more because they eat them and leave me the stems :mad:

and I got his pic :D

Get it at Home Depot. Make sure you wrap the top (overlap the sides) of the saucer with foil because if you don't the grease/juice you collect will soak into the saucer. You'll still get a bit of liquid under the foil (pin holes in the foil, along an edge) but that little won't matter.

AFAIK, there is no lid for the water pan. Besides, drippings on it (if you used a makeshift lid) would make a real mess in the bottom ash area. Don't even think about it. Just refill if needed (I never needed to when I used water) but once you get better at managing temps, switch to a foil...

Tried this version with my pulled pork/slaw in a pita. No rasp/chip marinade but added 2T of rasp jam. Used BRITU rub. Couldn't really taste the rasp BUT oh my, it was exactly what i was looking for (a bit of heat). Perfecto :D Another happy customer.

Using the oven isn't cowardly. A great chef uses whatever tools are available/needed to accomplish his objective. You did good :D

Without reading "hundreds of pages" and spending time that I won't get back ;) use an angle gringer to cut the bottom out. Same as what could be used to cut the slot in the top of the WSM barrel to snake the thermometer wires through, to the ET732.

Yeah, coffee & weightlifting ;)

Maybe it's not your Roku and a wifi extender might help

My cover died in a year so I never knew there was a name on it :(

Did you modify it or use as is? Got me thinking about variations and found this version https://addapinch.com/shrimp-dip-recipe/ that uses cream cheese instead of mayo (along with diff spices). Gotta try both :D

Well, I just did beer can (without the can, just on the stand) on the grill. 4lb bird --no brine, no seasoning, just out of the fridge and on the grill--after 1hr5min at 325-350o turned out perfectly juicy all over. Skin wasn't as crispy as I would like but still tasty. No wood here :D

Just compare prior year return(s) to this years and as long as nothing has changed source-wise, those programs are super easy to learn/use. Course, that's coming from a CPA but I still use a free download. Up here, one I use is called Studio Tax. I can't imagine our tax structure is any...

I still believe 100% in S.V. (despite what Monty said ;) ) but at 156o, a tad too long on the grill. Your plan at 2min per side might be pushing it if it was already 156o. OR was the 156 after your 2-3 min flipping period? Next time I'd stick to the max 1-2 min / side REGARDLESS of how brown...

Thanks for the update Rich. Best to Barb (and you ;) )

Looks like it might depend on which version you get

ANY way works as long as the stone gets up to around 500o. Takes about 30-45 min. Got one of those infrared surface readers?