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Marcus, Your arguments seem to be going all over the place. In one sentence you're thinking gasser to get away from charcoal, then next you're talking Big Green Egg. I either own or have owned all the stuff you've mentioned, so I will give you my opinion, given your circumstances. As others...

Jo, Take a look at this from Lodge: https://www.lodgemfg.com/dutch-ovens/5-quart-cast-iron-double-dutch-oven.asp Could work as a workaround for your cripnja.

That's very interesting. I love experimenting with different ethnic approaches. Looking closely at your pics, I would be more inclined to use a cast iron skillet rather than a Dutch oven. My reasoning is that if you look at the pic, the sides of the pan are very near the top of the food. In a...

I'm with you on not getting the extra spend on birds...with one exception. Why do the processors insist on injecting poultry (and pork)? If I want to inject, I'll inject...I don't need Tyson (et. al.) to do it for me, and then charge me by the pound after loading my meat full of salt water. I...

I'll take a stab at this, Peter. In my book, 196 is done. Those last 4 degrees you were looking for seem unlikely to happen until the roast is nothing but a cinder that is the same temperature as the air around it. The "stall" happens around 170 and is much, much shorter when cooking at 275...

My problem with Cowboy is that it seems to be made from mesquite and tropical hardwoods (hence the lizard). It's got a funky smell to it and it spits and sparks to high heaven...at least the one bag I tried did. Bob...do you get Ozark Oak up your way? It's kilned in Yellville and seems to be...

Glad to see I am not the only one who smokes shoulder at higher heats. I keep it between 300 and 325 and get done in 7 or 8 hours. I like the texture better than 225 for 12ish hours and I don't have to obsess overnight.

Shoulder is shoulder, whether it is big or little. Cook it relatively slow and it makes pulled pork. Personally, I am not a fan of boned shoulders. I think the bone adds flavor to the meat, and beyond all the temperature probing you can do, when the bone slips out of the roast effortlessly...

Hickory and pecan are very similar in taste. Pecan might be just a touch less intense than hickory.

I'm going to sort of echo what Tommy said. In my experience the "over-smoked" flavor comes from the clouds of smoke when the wood first goes on. I think it is more about "when" rather than "how much". I want my wood chunks to be giving off the thin blue smoke before the meat goes on. My best...

Mesquite is a unique flavor that is very easy to over-do. Use a small amount and let it burn for several minutes before you put your meat on.

Bob, If I am looking at that picture right, it looks like you portioned out that tri-tip. Is that right? And, if it is, can you tell me about how you do that? I've always done them whole, which is fine, but I am always willing to try new things, particularly when it means more bark!

Cast Iron Dutch Oven is a very versatile piece of gear, particularly those where the lid can be inverted and used as a small griddle plate. I've got a couple. The one I use the most is a Lodge #10-1/4. That size works well with my grills. My larger one is the one where the lid can be used as a...

Move it to the top. Trust me.

I've been to the one in Downer's Grove IL a couple times...it is quite a treat. The kettles in the kitchen make a Ranch Kettle look like a Smokey Joe. My problem in St. Louis is that I only get there a couple times a year and there must be a dozen restaurants that are on my "must do" list every...

Pretty sure I will take that roti off your hands, Larry. Check your PM folder and get back to me.

I'm with Rita. Foil is going to screw up the skin, which in my opinion is one of the reasons to eat a baked potato. But I get where you're going on the potato itself. There's "not done", "just done" "nirvana" and "over-done". My last "nirvana" potatoes were 90 minutes at 425 degrees over an open...

That's a good story from Sunday, but in my opinion the "real" story is that the media spent the last week talking about how the Cubs were going to be such a power this year, without ever giving the Cardinals so much as a mention. I thought the Cards looked to be in mid-season form, picking up...

There's something so endearing to me in the face of an older Golden. Something about the silvering muzzle and the eyes just makes me all warm and fuzzy inside. The pup's cute, too, but I love your old girl.

Good price, but did you notice that you can't buy it unless buying another item that is over $25?