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Not looking too good for anyone that ordered a 32 qt pot...

Did you put fresh batteries in it?

Fat in a beer vessel is a bad thing. https://www.kegworks.com/blog/beer-clean-glass/ Personally, I prefer swilling directly from the bottle :).

Making your own lump charcoal is incredibly easy. I have a brief tutorial for making charcoal for fireworks but the process is exactly the same, just use larger chunks of wood. You can easily make Oak, Apple, cherry, or any wood you desire. One time I grabbed my Apple charcoal for some pork and...

I drew a circle around the bottom of the pot about 1" in from the edge. I then used a 3/8" drill to make a starter hole and used a a jig-saw with a fine toothed blade to make the cut. I strongly recommend wearing eye and ear protection! When you have the cut nearly finished, you'll want to...

Those slicers come with a plastic ring with a tab on iy that sits under the blade. The prongs that hold it in place snap off every time I go to clean it so It doesn't stay in place any more and I'm wondering what purpose it serves. Anyone else have that problem?

I don't think you're going to find a sprayer that will work with spices. I'd look for a restaurant style Ketchup bottle.

by the time I put the whole thing together after pouring lit coals, its already flying past 200 Out of round, bent door.... I can't imagine either of those causing the rapid rise. They may contribute to it but to have the temps that high a before you even assemble the smoker has to be too many...

All of them! Bingo!

As Phil says, give the leg a wee hoof every now and then. I did? Darn auto-correct.. :)

I'm going to guess he meant he grilled the crab. I can't see smoke penetrating the crab shell. I smoked a lobster tail once and that was a rubbery disaster. Grilling over plain charcoal will impart a nice flavor but wood smoke would completely overpower the subtle flavor.

I'm not sure what brands of charcoal are available to you but if you can switch brands, I'd do that. Occasionally kicking a leg will knock most of the ash off.

We're going to the 5 PM showing today to see the 3-D Imax version. I was hoping everyone else would stay home for Christmas dinner but I may be wrong. :)

From what I read, curing is a mix of both amount of cure and time. Since insufficient rinsing of the the excess cure seems to be a common complaint, I figured that 1 TBS per pound was erring on the side of caution. I immediately froze what we didn't cook in small packages and will thaw as...

I let mine go "a few" days longer and it didn't seem to firm up much so I threw it on the smoker Sat. It turned out fine and oh so delicious!

I wonder if he had a non-compete clause in his contract?

After reading all 38 pages here, I started my bacon cure last Sat. The biggest complaint I read was that sometimes it turned out too salty. I also read either here of on another site that reducing the amount of Tender Quick from 1 TBS to 3/4 TBS seemed to help so that's what I went with. I used...

AAA batteries are more convenient but do have a major drawback. In items where they slowly drain, both AA and AAA batteries have a tendency to leak. A Google search tells me that this is a common occurrence with even the major brands. I learned the hard way to remove the batteries from anything...

I did a seasoned TT for 6 hours at 135F, iced it down, & put it in the fridge. I took it camping 2 days later and grilled it indirect to an internal temp of 90 and then seared it to 135. It was definitely more tender but the flavor wasn't quite as good as I had hoped. I'm going to try longer in...

If you wait until the top coals in a chimney are ashed over, the ones on the bottom are almost gone so I can see where the manufacturer might recommend that method. I've made a lot of charcoal and that process alone drives off the majority of any "nasties" that might be in the wood. Quite a few...