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Not to keep stirring the trademarked meat scandal pot (ok a little), but the prime Berkshire pork is Kurobuta and like Kobe beef, it's bred in Japan and trademarked. They're selling Karabuta Berkshire pork. Not sure if it's considered the same, a typo or way to mislead consumers into buying low...

Try a event/party rental store. The kind of place that rents inflatable kids rides, water slides, etc.

Too late now but if I was shooting for 3 1/2 to 4 hour spare ribs I would cook at 300 for an 1 1/2 to 2 hours, foil for 1 1/2 hours, then finish in the last 1/2 hour.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TroyRedington: steve, if i go to cheesecake factory and pay 24 bucks for a kobe burger - it's a F'in scam. </div></BLOCKQUOTE> Are you saying that it's...

Scam is a pretty harsh term. The articles I've read have the tone that junk beef is being sold as Kobe and I don't think that's so. I think anything being sold as Kobe or American Kobe is either real Kobe bought through the grey market or it's American Wagyu beef. Do any of the articles say that...

the vinegar would probably change the texture of the meat.

It's pretty air tight and easy to control temps. I've not done an overnight cook on it, but it's great for ribs. Here's some whole short ribs I did a couple weeks ago...

Had a local metal fab shop make several rings a few years ago, before the Cajun Bandit was available. Has 3 grids, holes on either side for thermometers/probes and an old ceramic smoker draft door for the Stoker blower.

I use channel locks on regular cooking grates. I also aways where a pair of thick leather fireplace gloves whenever I move or adjust grates. If something starts to slip, you can always just grab it with your hands. You only have to spill an entire grid full of chicken into the grill once to...

The $2.50 to $3.00/lb price usually includes having to buy the sternum, skirt and cartilage filled pieces of the whole spare rib. If they're trimmed St. Louis style, I'd say that price is not bad.

Where were the coals banked? If they were banked on the front side of the grill, the dome thermometer is positioned towards the front and would read higher than the cooking grid. Wouldn't doubt if the cooking area was 50-100 degrees lower than what the dome therm read, which would be too low to...

it is very simple. (X / Z) + C = Y where... X = x1 * x2 * x3 where x1 is the cooking space coefficient, x2 = fuel efficiency coefficient and x3 is the ease of use coefficient. Z = z1 * z2 where z1 is the volume of food coefficient and z2 is the coefficient for the mean time to cook the food...

Cast iron will be thicker and hold heat better, but they must be cared for. Every porcelain grid I've used for high heat grilling has always had the porcelain chip off and not last. I actually like stainless steel, real, solid stainless steel grids.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jason U: Makes me wonder if people are getting some interference from other wireless phones or routers. Heck, even microwave ovens can have an effect on...

You have to be care about how far you insert the probe. You're probably ending up with the tip near the bottom side of the meat which is closest to the heat.

I've had other wireless thermometers and they were all junk. I've had the 732 for year or more and haven't had single problem with it. 50' thru screened porch and either double pane windows or brick. Never lost the signal.

I usually dump the chimney as soon as I see any flame poke out the top even if there's no ashing on top yet.

Is there burning charcoal directly under the thermometer? That will read higher than than the cooking area if grilling indirect. Other than that, it's about air. Keep the air out. Are you lifting the lid? Every time you lift the lid, you're giving a huge gulp of fresh air to the coals and the...

That last time I looked at a platinum, the lid did not have a handle on top, only on the front side. I thought it might be awkward to remove the lid.

Describe the "funk". I've bought pork in the past that had a musky smell to it. I'm picky about what I buy now. I was told once that male hogs are supposed to be neutered and allowed to get that "musk" out of their system before butchering. Don't know if that's true. I have seen musk...