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Actually, the weight of a cup of flour can vary a huge amount, depending how you scoop it, how you level it, how accurate your cup is, and depending on the flour itself. Even a small deviation can alter the results a lot since it would throw Bryan's carefully selected 62% hydration rate out the...

Question for the knife pros. I decided to pick up a Mac 8" chef's knife today. Wow, is it nice. I'm in love. Anyway, I asked what was the best way to sharpen it. The guy who sold it said that a ceramic steel is all I needed. He said that would both sharpen and hone it. Is that correct, or...

I find it useful to have a leaky door when I want to do a high heat cook. Mine lets in a relatively small amount of air when it is flipped upside down, but when it is right side up, it has a bigger gap. The latter is useful when I want to run hot for chicken or something like that.

No, I don't think it is possible for that many people to get sick from having an intolerance for vinegar.

1. Put the meat on cold. 2. Do a minion method start with cold water in the pan if using water. Use less lit than usual for the start, so that the temp ramps up slowly. Add smoke wood and meat right away. 3. Use more wood chunks. 4. Use more aggressive wood types. Do all four of these...

I do that frequently with bread, less so with pizza, but there is no reason you cannot do so. If you are tossing a super thin, cracker-like crust, herbs and other additions can make the dough more likely to rip, but if you are doing a typical pizza thickness, or even NY style, then you...

I need to get a new camera. I don't have any pictures to show how I did that. I just took a permanent marker and made a notch above the lever at fully closed, 1/8, 1/4, 3/8, etc. It isn't real exact, but it is close enough to get the job done.

The difficulty with a water pan and this method, is that you really don't have much real estate for a water pan. You'd run the risk of running out of water and then getting a temp spike. Either that, or you would have to be opening it up way too often to check on the status and/or add water...

There's a home brew method that was created out of a jury-rigged bread machine. here is a video There would be three challenges for doing it in the bullet: 1) Getting the temp high enough 2) keeping the beans stirred frequently to keep the browning even 3) monitoring the internal temp of the...

Gary, Sorry to hear about your injury, but really glad to hear that this setup worked well for you and made it possible for you to smoke some ribs. Dave, as far as the number of coals, I'd guess that it is about half as much as when you load the WSM with as much as you can get in the ring with...

Joey, I think it is extremely hard to say. There are many factors that affect this: 1) Cooking in direct sun or not 2) Ambient (outside) temperature 3) Wind or not 4) What type of fuel you are using, lump vs briquettes 5) What type of lighting method (mini-minion, regular minion, standard) 6)...

Rusty, I could be wrong, but I think that rating refers to the overall satisfaction with Butch Packer, rather than having anything to do with the quality of their spices. Look at the comments: "great gloves," "very fast shipping" etc. Personally, I've used Butcher Packer for curing and sausage...

Are you asking about using the beans to create smoke for your Q, or are you asking about smoking beans for later use as a drink with smoke flavor?

Jacob, With the Clay saucer, my temp at the grate runs hotter than the temp at the lid. Is it possible that you might have been cooking at a higher grate temp than you thought? In any case, nobody is asking questions to place blame or point fingers, but rather to help a fellow Q enthusiast...

Jacob, How long did you cook them, and at what cooker temp? How did you test to see if they were done?

For many years I baked bread just going by feel on the amount of flour to add, then adjusting while kneading. I did it that way because that's how my mother taught me, bless her heart. I got good results most of the time, but maybe one batch out of 7 or 8 didn't quite turn out the way I wanted...

If you look down below at the "WSM Modifications" board, there are a few threads on the clay pot base mod. You may have to scroll back a few pages. I think most people put the saucer inside the stock pan, and then foil the whole thing. Then they remove the foil and toss when it gets cool...

I typically go with onions, carrots, red bell pepper, fresh or frozen corn, sometimes celery. Lots of tomatoes as well.

You want wild yeast cells to be able to get to your mixture, but you don't want anything else getting in it. So I think it makes sense to cover the top of the bowl with a dry non-lint dish towel. I do have to say that I don't really like the idea of using salt and sugar to get a sourdough...

I don't see any reason why you couldn't substitute spares. You would just need to increase the cook time by about one hour.