Search results

Cool... That would look better on a WSM than that big metal "Solo Cup" looking thing they use. LOL

Yep. Unfortunately, I'm not really setup to do an exact side-by-side comparison cooking situation. Still, it was interesting to see how quickly each one lit, and even the uncontrolled burn tells you something about the tendency of each product in terms of how it wants to burn. I wonder, as...

You can also just run the probe wires down through the top vent. If it starts looking like rain just put a ziploc bag over the ET-7 and 'zip' it untill you have just enough opening for the wires.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone: It does have the removable tray. </div></BLOCKQUOTE> And it sucks from the top! The tray is very different on this one than my old one...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Benny L.: Hi Gang- Been a while since I've posted but I check in to read regularly... Anyhow, I saw Keri's post and ordered this on Monday, and it was...

I have several William Bounds mills and really like them. The 3 postion grind (fine, med, course) selection is great. Way better than the one I have that you just tighten the the nut on top tighter or looser to get the size grind you want. If you really want to grind a lot at a time, get one...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by C. Moore: I put three 6-lbs. butts on the smoker at 7:30 a.m. Temperature control was a little volatile throughout the day (used Kingsford initially...

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

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin: Steve,I got some from a truck driver at work,about 4 busted bags worth. Unfortunately,I used most of it for my smokey joe while...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary Bramley: Lump pressed into a briquette..... who would have thunk? It would be nice just to pick up a bag of quality fuel at any ol'store. I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg Rempe: I hear ya, Mike! Ever since the Original Charcoal Company got the raw deal from HD on their "Rancher" product (which will be the standard...

I have "at home" knives and my "traveling/BBQ" knives... The Forschners are my pick for the BBQ knives. You can't beat them for value vs price. If you do plan on traveling with them you might want to switch to the 12" slicer... hard to find a knife roll that the 14" will fit in.

If the rub is salty you'll end up with overly salty fish. Salmon is one thing that I don't like a lot of seasoning on. I keep trying brines when people tell me they have a good one... but I always go back to minimal flavorings on salmon. A little seafood magic is about all it gets. Maybe a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe: Cook the butts fatside down, then if they stick all you loose it the bark on the fat, not the meat. </div></BLOCKQUOTE> This is what I...

Chris Lilly will be on the "BBQCentral" radio show tonight to talk about the new product. He'll be on during the 2nd segment. Show starts at 9:00 PM EST. Website: www.latlakradio.com TIME: 9pm EST CALL IN: 216-220-0966 EMAIL: bbqcentralradio@gmail.com CHAT...

2 Webers and 1 cheapo which I modified by drilling a lot holes and making a grate for the bottom to it make burn half way decent.

Jay is correct. Cut the strip of fat and no cupping.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K: Loosen them with a metal spatula 1st. Then keep the spatula under the butt and lift up while stabilizing/lifting with metal tongs. Paul...

No. Most people don't temp the meat on a rotisserie any way. If you do, you stop it and use an instant read. Or you could buy one of these. http://wolfes5.tripod.com/wolferub/id69.html

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: crumbs, I just ordered 2 new probes for each of my mavericks, and didn't know they had heavy duty ones. I blew both original probes out...