Search results

The carbon steel does season, but not as well as cast in my opinion, doesn't help that my bride washes it with soap and a scrubee, but then so does every restaurant.... I just put the cleaned pan on the burner to dry and heat up, hit it with some oil or spray grease and heat to smoking point and...

They need scoring, otherwise, BOOM, Quality and taste pretty much depends on freshness of the chestnuts...won't be doing any at 7.99 a pound...

It'll be fine...good job!

My WSM doesn't have grommets, not that I'd use them, I notched the rim in the top section the cover sits over and it's an easier way to run the probe wires without the hassle of threading the probes through a grommet, and the wires don't get pinched like they would if you just run them under the...

Air flow is the problem, you need more for wood, but too much, like when you open the door gives you a fireplace. My best guess is a small fire and coal base, with added vents to the dome and base to control the air flow. You could use a burn barrel and shovel the coals into your smoker but...

cause a full rack wouldn't fit over the bowl

I take it off, but commercial smokehouses rarely do, it's really not a problem, certainly not a fail.

I use a gateway hanger, double hook, directly over the coals, comes out great.you'd think the bottom ribs would burn but aside from a little extra char they're fine.

I use the non stick spray, for the small amount you actually use I wouldn't worry about it

I'd sell my 22 for one, or an 18... Call me, lol

Thanks guys, I'll leave well enough alone...;)

I have a set on my gasser, flat side up, sitting on the original grates... It's been working fine, but for some reason I was wondering if removing the burner "flavorizer shields would be beneficial? Faster heating?, too much of a hot spot?, just curious what you all thought....

I notched the top rim of the main body, clip one probe to the top grate, and one probe for the meat, run the wires through the notch and i swap probes in my DOT to keep track, cause I don't have a dual probe thermometer, it's no big deal, I don't worry about the bottom grate, temps will be...

I have a straight rack that I've used, it's ok, used it when doing 3 racks on the 22 which is a tad tight, I now prefer hanging them direct over the coals. I have a gateway hanger that works very well, racks stay straight and the bottoms don't burn as you might expect...just double hook them...

Generally, I use a small amount of water in the beginning to up the humidity and help form the bark, just a quart or a little more usually , then let it go dry..it might not make a difference, or maybe a slight one, but it's how I roll, lol

I think your ok...It would have to be REALLY windy to blow it over...I guess you could install clamps on the sections if it would ease your mind...

The picnic is the lower part of the whole shoulder, the meat is very slightly different, but in whole hog, or whole shoulder cooking it all gets pulled, chopped, and blended in so in reality it's about the same, just realize that there is a big bone in that "arm", so less meat then in a butt.

The Gateway is very sturdy and reasonable

They don't pass by along the coast here anymore, used to get hundreds. Give those fillets a bit of dry rub and smoke them... very,very good.

That's the place, guess I can't spell German names,,,:cool: If you try the briquets let us know what you think, I thought it was good for the price.