Search results

"an invasive woody species from Africa that is considered a nuisance on the island" Well, that is the capitalistic spirit! Take your unwanted and sell it at a profit to somebody else! " It will be sold under the Fogo Charcoal brand by various U.S. retailers."...

That is no rumor. Try it on a Gyro.

Nope, sounds like s dead probe. Did it get wet or was it stored in a zip top bag?

Not that you should need to fix a two week old grill, but I understand the want to just do it yourself, especially if it is easy and quick. IF you have spark, and gas, yet no boom, then your spark and gas are not getting together in the correct quantity. Can you adjust the sparker location...

That is actually a pretty slick looking smoker. Looking at the video of the assembly, it looks like you may need to either drill more holes in the side of the charcoal pan, or perhaps just form a new one from expanded steel. Google up "WSM charcoal ring" and you'll see what I'm talking about.

White sauce is evil and must be used on everything! I think the only thing I found that it wasn't good on was a whisky sour! And yes, I've had it on chocolate cake - it wasn't bad. Not saying I prefer it that way, but when they mixed on the plate it want horrible. It is really good on a Ruben.

Have you tried switching ports to see if the problem is with the probe or the port?

I use these : http://www.thermoworks.com/TX-1001X-OP?tw=VWB and these what was basically this : http://www.thermoworks.com/THS-113-173?tw=VWB But I have a port on the side of my smoker that I jam the probe part through. You will do better with: http://www.thermoworks.com/THS-113-041?tw=VWB...

Been there.... I cook my meatloaf on foil, over a drip pan. I tend to use a foil pan - made from a sheet of foil that I bend the sides up on, on every cook that doesn't use the bottom rack. Tossing the foil "pan" is even easier than refoiling the water bowl.

A servo uses a standard DC motor that turns a bunch of gears that turn a potentiameter. If you disconnect the pot, the servo will turn forever in what ever direction the voltage tells it to turn in. I made a small "direct drive' tank out of two servos by doing that. Perhaps you could remove...

Letting it run on my desk monitoring the cycle of heating in my house. I think I may need to move the location of my thermostat. Also checking the new probes and their calibration. http://99.12.188.163/

1. No, I usually rub the night before. As long as you don't have it on there for DAYS.... 2. It really won't take longer as the smoker temp will be the same, but you will be burning threw more fuel. Have extra on hand. A new wsm will run hotter, so don't worry if your temps are up near...

I pretty much use hard cider only. It is what I have on hand

I suggest doing this for every cook, not just in the winter.

The resealable bag is an interesting concept. Makes me wonder if it is more of a plastic type bag rather than the paper bags of every other charcoal manufacturer.

1. None. Cap up or down doesn't make a lot of differance. I'd score the cap to the meat so the flavor or the seasoning and smoke can make it through. 2. Some. How much smoke do you like? How long you going to cook? Brisket can take, and needs (IMO) a buttload of smoke. I would start with...

Totally depends on where you are, and what you are cooking.

Looks great! Send that snow this way. WE are way down for the year.

And just to add to the mix... I like Royal Oak briquettes. The ease of KBB, but the taste of lump. Honestly though, I will burn what ever I have ( or the store has!) when I need to grill or smoke. You are going to have to experiment and see what YOU like best.

White wine with brat burger? I would think a blush would pair better. lol