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So you're going to Gunk up the water pan cover instead..... What has that saved you? I put some tin foil over a ceramic planter bottom..... It takes some of the baked on grease off but the planter bottom is coated in liquid like Grease.... And it stays that way. Don't bother me.. Ever seen a...

I use a little cheap hand crank burr grinder for pepper and spices. Blade grinders are beyond horrible for uniformity..or repeatability... Completely worthless. I've got hand coffee grinders that are $300 +, but you don't need that for pepper or spices....$50 is more than adequate. If you...

My experience is they come packed in the styrofoam with dry ice. I have had an item show up before that the dry ice was gone and it was obviously not still frozen and the vendor replaces it with one call. It's really not a problem. They know how long it's going to last..... And yeah, the...

My wife orders meat off of TV all the time for some stupid reason. I've got $300 of 5 oz filet mignons in the freezer. They're not bad.... But she thinks oh they'll be there when ahe want to cook a quick little steak.... And then after a year they get thrown away.

Caveat emptor

Yes, taste is very important. But, it's not the only thing. If it were, everybody would only use stick burners.... . So yeah taste matters but people are willing to compromise for ease of use as well. If it's too much trouble to do, then you'll never do it.

I basically do the same. Let it cool down so it quits cooking.... Then wrap it tight and put it in the oven at 150 for a few hours until ready to eat. Lots of people do finish the briskets in the oven once it quits taking up smoke. As soon as they need to wrap it they often just finish it in...

Exactly, the dome thermometer is not of that much use. It's just not in a good location. Air currents inside and a 40° hunk of meat inches below it tend to affect what it reads. It will get you in the ballpark, but it being off by 25-50° from the grate temperature is okay... sure you can cook...

Yes, you can have too strong of fan. On-off only.....not good Poor control = poor food. Lots of white smoke when fan speeds up to get new coals lit. Ash blown up and deposited on food too. Back to the OP question... Yes, they're worth it when configured and used properly. Easy as an oven...

The grinder has the biggest influence on the taste of your coffee other than the beans. There's a good reason experts say most of your coffee budget should be spent on your grinder. Quality grinders...... That produce narrow , repeatable size distributions..... Are not cheap. They also will...

I've actually discovered that my grocery store has the biggest selection of the b&b split woods . When they get it in they stack it all up outside and they've got every type.

No .never have. But we only use the. Oven a few times a year. It doesn't get dirty. Or at least it hasn't in 28 years. The inside is some kind of self-cleaning surface or something. Basically we use the oven to store cookie sheets and a big roasting pan. We have had 2 holiday meals at my...

I dont clean grates. It's like the seasoning on a cast iron skillet... It's just baked on Grease what's the big deal

They can hurt food quality if not controlling well. They can get new coals lit fast and make lots of acrid white smoke. Need to control well not cycle badly

Atc makes long cooks easier, basically just ignore them until you need to wrap or something. I will often start it and put ribs on and then go run for an hour. I do not see a need for a controller on something used for grilling..... Somebody got to explain that to me ...when I grill it takes...

Microwave. I'm eating lunch not serving the Pope

Mine just cool on a cookie sheet on top of the stove Then I slice them into about three or four sections and vacuum seal when they're cool

I've never used a water pan in mine. But recently I was browsing in a store and noticed a deep cast iron pot..... About 16 in in diameter.and 4-5" deep. . And I couldn't help but think but if I took an angle grinder and cut those handles off the sides of it.... Not only would it add Mass... But...

Yep, those ribs look good. For sure if you vents are set with water and then the water runs out the temperature is probably going to go up.... Most people don't use water i think, just spray the meat a couple of times

I spent $$ for the craycort cast iron grate..... Unfortunately in the wet humid Southeast it rusted away badly in a year or two. Grilling burns the seasoning off.... Unless you're going to re season it every time you finish cooking... Or store it inside.... it just didn't last. I'm sure they do...