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I'm probably 95% happy with the bag roll material I use, but there are a few failures. Most are caught and resealed before they go into the freezer. A tiny leak in the freezer isn't necessarily the end of the world . Probably more important for things that aren't Frozen... Anything sharp...

Not sure what the big deal is. I don't see that walmart.com blocks you at all You need to make an account to check out is the only thing If you're going to buy something you're going to need to put in an address, name and a credit card number, and email and phone number There's not much else...

I had one by meco. It ran for maybe 6 hours before the temperatures collapsed. Had to put a cardboard box around it to keep the temperature up. Wasn't that different from the brinkman my dad used when I was a kid. WSM was a night to day difference .....it just plain worked I agree...

I have the nomex felt seal on WSM. It is glued on with black high heat rtv from lava lock. Fortunately I already had the black high heat rtv, because the nonex seal was supposed to be self-adhesive ......it was nothing of the sort. I mean not at all. It works fine, in fact it works really...

I order vacuum rolls off of Amazon and have been happy. I freeze lots of leftovers, and raw food. I buy three pack ribs at Costco, take them out of the cryovac and rinse them ,get the bone bits off of them from the sawing, peel the membrane, trim any loose stuff...... And then vacuum seal...

Big heavy duty contractor trash bag. And then I put a cover over it. That was, when I used to cover most of the time it sits on my porch and I don't bother to cover it

I just put my chimney on top of a fish fryer.... Never fails to light. Even in strong wind. Ive used cubes and newspaper...... It's not worth the hassle..... Sometimes those fail. At one time I had a chimney that I modified so I could stick a propane torque in the side of it and it shot flame...

Gravy?.. that's what we call barbecue sauce. And of course, purists will tell you that's not needed for well cooked meat. It might even be considered blasphemous. Personally I like a little barbecue sauce.

Agree with original post . My wife will buy premade patties sometimes, I can't stand it and I'll tell her don't do that because if they're just.....tough. she doesn't believe there's a difference. I put brisket trimmings in the burgers not too long ago and had so much fat they barely held...

Here's a beautiful timber rattler that got annoyed with me and rattled at me in May in Virginia. Nights were still cool so he was moving really really slow and I was trying to encourage him to get his *** off the trail so he'd be safe. He didn't seem to appreciate that I was trying to help him...

What a near miss. We used to put mothballs under our hunting camp to discourage snakes. I don't know if it actually works but I do know I never saw a snake there. Last year there was a juvenile copperhead about 1 ft long on my front porch. Maybe a bit longer. That was a surprise. They are...

You know, that just doesn't sound like a good marketing idea

Sheeeet.... That looks like a perfectly good deck to me I don't know why you throwing that out. You should see mine..... It really went downhill in the last couple of years to where it's now unsafe. Good thing it's only about 12-18 in off ground. I spent a few hundred dollars replacing some...

I find ribs just take what time they take to be done. I like them falling off the bone when I bite into them but staying together at least till they're cut. I prefer a loin back ribs... spare ribs are typically more fatty .

There's a wealth of information on this site already for anybody that wants to look for it. .... Even the thread dedicated to food safety. Btw . The real risk with food.,..is AFTER.... It's cooked. Provided you do cook it t properly in the first place. Before cooking spoilage bacteria...

I would have rather have it dry than so fatty you can't eat it. If you want to render a point well some of that flat is going to get over done. I think the only way around that is to make burnt ends out of the point. Some will say that dry means undercooked but it can be both. Tough and dry is...

Different hot sauces for different uses. Gumbo....chili.....shrimp creole ....only tabasco Beans....white and red....or chicken and dumplings.....crystal hot sauce Mexican.food.......cholula or tapatio Wings....Franks red hot &butter Siracha....has its own uses. But I hear it's $70 a bottle...

Yep. Depending on how you want it you can pull a pork butt anywhere north of sbout 190. Some people like theirs to be mush I think.... That's what many restaurants serve after they keep it in the hot finishing liquid in a steam pan all day. I usually pull them about 198. I like meat to...

Not when coated with grease which the inside of any self-respecting smokers should be...... Perhaps if people clean their grates frequently. I don't do that. I just get it hot the next time and brush the grate off and put the food on it

Interesting. I live in the humid rainy deep South and grates rust away in no time... When you use them for grilling. My plated WSM cooking grate is perfectly fine. They do not get hot enough to damage the plating. And they typically are covered with grease too. The bottom great under the...