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Safety is most often in the hands of the user. FWIW, the one we got does "conform to UL standards" (or the label says it does - see below). I'm not saying all air fryers are UL approved or well-built, but I know a lot of people use appliances like this with little to no regard for the safety or...

My wife's love of french fries and onion rings has had her looking at air fryers for the past year. For Christmas, my in-laws got us a small (2.6 quart) Bella model. I figured we'd use it for those things and maybe try wings in it, but I've actually found that it's really good for a bunch of...

Damn that looks tasty! Too bad tri-tip is close to $10/lb in these parts. :(

First off, as a person who works in Philadelphia and lives nearby, sorry about your Vikings. I'm not a football fan, but even I know that was a pretty one-sided game. Anyway, I've found the quality of briskets at my local Walmart to be hit-or-miss. I typically get them from an old-timey butcher...

Not a cooking tip, per se, but a "relationship" tip: When the wife says "when are you going to start the <insert meat here>?" the only correct response is "when I need to". This assumes that you know what time the meal will be served and can do the math to know what time to start it. As others...

Here's another option: get a lamp timer (and make sure you/she know how it works!) I do this frequently for cooking steel cut oats overnight in the crock pot. 5-6 hours on low is the sweet spot for them, so before bed (~10 PM the night before), I set up the crockpot and plug it into the timer...

I happened across a cheap SS Performer on Facebook. $40 seemed too good to be true. Turns out the photo didn't reflect its actual condition (which is rough), but I figure this will be a good project to fill the little spare time I have. The big picture: The worst of the damage: Has anyone...

I used hickory (all I had on hand, I usually use cherry). Also, when I do L&S, I wrap in white butcher paper. It lets the brisket breathe a bit, so the bark stays firmer. Aaron Franklin did a (somewhat scientific) test where he compared not wrapping to both butcher paper and foil. See...

I've done a total of one HH brisket, so that this with a grain of salt. I wrapped at about 170 in three layers of heavy duty foil (no liquid was added)and put it on a wire rack (mainly to make it easier to get it off the smoker without breaking or tearing the foil.) Having always been a low &...

Grabbed a brisket (CAB Choice, about 16#) and a couple 9# butts Saturday morning with the intent on an overnight cook. Got busy with family stuff that night, so I did them hot & fast on Sunday. Was also busy Sunday with holiday decorating, so I only got one photo of the brisket: With all vents...

Yeah, it was about 185 when I pulled it. A little dry, but nobody complained. I'll be using the same cooker setup for Christmas, but putting the water pan back in (empty/foiled) and definitely pulling it sooner or cooking at a lower temp.

I used a regular size (16 or 18 oz?) box mix, Betty Crocker brand, I think, but any would work. I used to make it by cutting the butter into the cake mix with a pastry cutter, but on a camping trip where I forgot to bring that, I ended up slicing the butter into pats and spreading them out on...

Thanks! It's my son, actually. He's in Boy Scouts, so I'm trying to teach him about DO cooking, but he's more interested in watching people play Minecraft on YouTube right now.

I used Alton Brown's honey brine, so, yeah, a pound of honey is a lot of sugar. As for the heat, I actually used a charcoal ring made for an 18" WSM. I filled it about halfway and then topped with about 20 lit coals. While I was trussing up the turkey, I left all the vents open and at one...

So, I decided to rotisserie atop my 22" WSM this year. Before we get to that, dessert! This is "Almost Pumpkin Pie" from Lodge's Camp Dutch Oven cookbook (or this website). I made it 3 years back and was ordered to make it every year. I've found that my 12" cast aluminum DO is perfect for this...

After 3.5 hours on the rotisserie. Was probably done at 2.5 hours and got a little singed trying to keep it warm. In hindsight, I probably should have pulled it earlier; it would have stayed plenty hot.

Growing up, we always had the stuffing in the bird, but not all of it fit, so the leftover went into a casserole dish. Over time, more people ate the casserole (loved that crunchy top that it got) and less ate what came out of the bird. So, eventually, we stopped stuffing it. What I think would...

From a food safety perspective, you don't want it hanging around at (typical indoor) room temp. A short amount of time (15-20 minutes) isn't going to hurt anything, but letting it sit for, say, an hour in a 70-80 degree kitchen isn't a great idea. I'm fortunate enough to have an enclosed (but...

So, went to pick up the "organic" turkey we'd pre-ordered a couple weeks back. The store had a promotion where you got $5 off if you pre-ordered by a certain date. At that time, though, they didn't show (or I didn't seek out) the actual per-pound price of said turkeys. I figured "organic" would...

While this is standard practice for some meats (beef, in particular), applying it to poultry and pork can be dangerous. Both of these are more prone to harmful bacteria and should be kept at about 40 degrees or less until they go into the cooker.