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Justin, Dekalb Farmer's Market in Decatur has CAB Trip Tips for $5.99/lb.

J, Thank you very much for this. I was at the market a few days ago to pickup a tri tip. They had this great looking hanger right next to it. I had heard of hanger, but never cooked one before, so I bought it. Took out my phone and searched tvwbb for hanger (which is very easy now on the new...

I couldn't agree with Russ more. Packing checklists and cooking timelines really help. For my cooking timeline I put the time something actually occurred to know if I ran behind or early on that item. If you need anymore information just let us know. Remember to have fun.

Thank you.!

Both of my wsms are outside year around. I place trash bags over them and then the cover. The cover will leak. I leave everything inside. If you burn off your grates hit them with a little Pam and they won't rust. Always clean out the bowl.

So far I've cooked on gassers, kettles, WSM, Brinkman, an 84" lang and helped a good bit on a New braunfel horizontal offset and a New braunfel vertical offset. Ease of transition / temps - I find it wasy to go between styles, there is an intake and exhaust and a fire regardless of what you...

Thank you, seems easy enough. Just need to set a calendar reminder when I do it for 2 months out. The choice of alcohol and steeping time seemed to vary from what I saw; 1-2 months, vodka/rum/brandy, so thank you for the clarification. 100 proof good enough on the vodka ?

I have read a little bit on making your own extracts. Would like to know if anyone on here has a good process or recipe. In particular I am looking to make a pecan extract. Thanks!

I second Thermoworks. They are not wireless, but inexpensive and durable. I have 2 thermos and 2 probes with each. Extra or replacement probes are only $9/each. As Russ said, do not submerge in water! Russ, I have had the same thing happen. I now throw an empty grocery bag in my probe box and...

Old thread, but just got a Technivorm as a gift. My wife preferred to grind the night before and use a timer as she gets up at 5 am. Now with no timer we put the beans in the hopper of our burr grinder and fill the water the night before. She wakes up, grinds, dumps and turns it on. It makes...

Thank you everyone! We had a great time and will be doing more of these. Joe, I’d like to do a one on a spit, but since we have a smoker that we handle the size it was easy and not much to worry about for my first whole hog cook. Steve, Yes, the closer the fire is built to the chamber the...

We got tasked to cook a whole hog for a party with about 50 guests. I was going to do a 75-80 lb hog but found out it would be cheaper to do a 100 lb hog, and they get to keep the leftovers. This was our first whole hog on the Lang 84 and my first whole hog cook. Hog showed up at 120 lbs, so...

Brian, Did your brackets have a curve to them to match the bowl of the grill ?

I cook on my performer 4-6 times per week. There are very few meals I can prep in less time than it takes to get my performer going. During the week I get home from work or the store, scoop leftover charcoal into a chimney, top it off with new and put over the gas assist ignition on the...

If you have access to a Restaurant Depot, they carry them. After Jim's latest photos I am going to grab some this week.

Kat, any update on the cause and/or fix ? I was just about to post a topic regarding this on my Uncle's S-650. I took it apart and looked for the soemthing to be blocking the flow in the burner, but it was clean. I am a charcoal guy so I don't have much of a clue. His started this a year or so...

They could also be cutting longer pork chops, leaving less spare ribs. I have a local butcher that does this since they don't really sell many spare ribs.

I have been much happier with the butchering on IBP than Swift. My local RD carries both, but sometimes only one or the other. They also have a new company out of Iowa. There butts have been fine but their ribs were not good, too thin. I did a whole hog butchering class this weekend at a local...

Looks great Jim. I am heading to Rest Depot this week so I will definitely grab some beef ribs for the freezer.

The water in the pan acts as a heat sink to help stabilize and maintain your temperatures. If you are wanting to.do chicken at a higher heat, only a foiled pan is needed with no water. Water boils at 212 or so, so it will prevent you from easily getting to 300-325. The heat will spend its energy...