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All this discussion from you "Pros" about knives and sharpening is kinda intimidating to a rookie, but I enjoy learning ! I don't even know the correct terms for all the types of knives at this point... Now don't laugh, but here's my situation...somewhere along the way I picked up a Chicago...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Schwarz: Nice looking turkey, Dean. Don't be afraid of higher temps for cooking poultry. A lot of us cook chicken and turkey at 325-375...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Wonderful! Looks great too! Btw, on the foil gasket thing. I do have to gasket every time. But one gasket works for 3 cooks, usually. You may...

Okay, since I THINK I have this pic hosting/posting stuff figured out, here are a few shots of my Gyro cook earlier this summer. Gyro Cook Our thoughts on the cook : We're not big lamb fans, so I used a 3:1 ratio, for about a 2 lbs total (1 loaf). The grocery store didn't have ground lamb...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Now, figure out the pic posting thing as show us! </div></BLOCKQUOTE> Okay, here goes ! Cooked Turkey It tasted great....sliced easy...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: You need to upload to a photosharing site like photobucket (and others) then nab a link from them. It gets pasted into the Image URL box (on...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: I like them higher too but is your middle seated into the bottom well, Dean? Since you Minioned--did the temps rise quickly or creep up...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by craig castille: I cook breasts at 310-350 anyway. IMO, it's a better product than low and slow. </div></BLOCKQUOTE> Thanks, Craig....it DOES look...

This is why I got frustrated with my WSM... Doing a split, bone-in turkey breast today...not quite like anything on Chris' tutorials....it's not boneless, and it's not a full breast....just a half bone-in breast...the wife bought it cause it "looked good" Turbo-brined yesterday; air-dry...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pinny B.: FYI, Smart Living is a Stop and Shop brand name. (Stop and Shop is one of the main chains up in New England.) Stop and Shop bought Giant a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Lohrentz: Dean, as Bryan said, try using it ASAP for both grilling and smoking. Here are some things to check when you do use it: 1) How long of...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Dean, At $4 a bag, I'd be using it real soon to see if it's any good, so if it is, I could get some more while the getting is good. But...

Anyone ever heard of it before ???? I was in our local grocery store, picking up some pita and feta cheese for tonight's "Gyro" meat cook, and they had their seasonal display. Next to the Matchlight <ugh>, the lighter fluid, and the Kingsford, they had 18 lbs bags of this stuff for $4 (with...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil E: Here is a pic of a pit beef sandwich: Pit Beef In Ocean City, I always liked Bull on the Beach There used to be a place over the bridge on...

Bryan, Yeah, I was getting condensation on the lid of the bread machine, so I figured there was "heat" going on....I kept adding water, a TBS at a time, cause it just didn't "look right", although, as I said, I don't know what "right" is ! Sounds like I needed to keep going with the water...

Thanks, Bryan ! Your "support" for this thread is appreciated ! I love a good pizza, so I look forward to seeing what these taste like. I had put my dough into 1 container, and it had expanded...enough to fill the container ! That's why I asked... If you can tolerate another question : the...

First try at a modified version of this, using the bread machine for the hard part... Dumb questions : Do you put each ball in a separate container for the ferment ? How much should I expect it to rise/"double" ? Thanks ! Dean....