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So, I went to make bacon waffles this morning (yes, they're a thing...and they're delicious) and it seems our waffle iron has kicked the bucket. It's one of those combo waffle iron/sandwich maker dealies, but we so rarely used the sandwich plates that I've decided we don't need that. Now, my big...

When the first lineup (Carolina Tangy, Texas, Memphis & Kansas City) came out last Summer, I tried them. The Carolina and KC are very good, the Texas is fairly good, but the Memphis is (IMO) too sweet. That being said, most of my friends & family really liked the Memphis, one commenting that it...

That's what THE MAN and all the chain restaurants want you to think. IMO, they should pull cleanly from the bone with a bit of a tug, but if they fall off on their own, they're overdone.

Ditto. I've done a handful of chuck roasts and foiling is crucial. There's a lot of intramuscular fat in there that doesn't even start to break down until it hits about 180-190. You really want to braise it, which requires a sealed environment with a small amount of liquid (maybe a cup at most...

Guess I'm late to the game, but 8 butts in a 22 is certainly do-able. I did it a month or so ago and if I were to do it again, I'd stand them up on a side and use bamboo skewers to keep them from touching.

You could, if you want. I'd recommend getting some high-temp foil tape like this. I've never bothered and never had issues, although I've only used it on my Performer. On the WSM, the extra "exhaust" flow might require that you close the lower vent(s) or even the lid vent down a bit, but it's...

When chuck roasts go on sale (usually for about $2.50 to $3/lb), I buy several and grind 'em in a variety of ways for various purposes. Using the Kitchen-Aid grinder, I'll process some with just the large die for chili and double-grind (first large, then small die) for burgers, meatloaf and...

The Gateway drums have two grate levels, like the WSM. I assume the ring would site on the arms that hold the lower grate level. In fact, looking at the rack, I'm not sure it would fit on the WSM's top grate location, but please let us know if it does.

Due to re-arranging, organizing and moving stuff from garage to shed, my charcoal storage area's been cut down a bit. Still, I had room for two more twin-packs of KBB (bringing me to 11 unopened bags and two that are about 2/3 full each) and a 34 pound bag of Frontier lump ($16.99 @ BJ's...

I think I'm at 5 twin 18.6# packs and one lonely bag of Stubbs. Going to grab at least three more twin-packs (several camping trips coming up, so lots of Dutch oven cooking) and try to find some good lump this weekend.

It's only $130 at Amazon...only about $30 more than the one I've had for the last 10 years. The only problem I've ever really had (and what killed our old one) was liquid getting into the suction system. I still don't see how (in those promotional videos) they don't have any moisture getting...

Nah...too humid outside, it'll all rust. I just need more creative places to stash it inside the house.

I got "the look" when I returned home last night after rescuing another Dutch oven. This was 12" deep by Lodge that I got for $25. It joins a 12" standard Lodge, an 10" standard Lodge and a 12" Scott Mfg aluminum. That's not to mention the (almost literally) 200 pounds of other cast iron...

A decent pressure cooker has been on my wishlist for a while, and was going to go on my birthday/Christmas (they're only three weeks apart) list this year. It seems like an Instant Pot would be a better way to go, assuming I'll always be using it where I have electricity?

Just throwing this out there: the amount of fuel consumed is a function of the temperature of the cooker and the amount of time. The quantity of food being cooked is relevant only in the sense that you may need additional airflow to support the desired cooking temp if there is a LOT of meat in...

One other argument for separation is to better fit them on the smoker. When I had my 18.5" WSM, I kind of hated always shoe-horning packers to make them fit. If you separate them, the flat will just fit better and you can put that on the lower grate with the point on the upper so the flat gets...

Personally, I think God knows I love my family (most of the time) and would want to prepare for them the best food possible. If that means separating the point & flat to allow for more even and thorough distribution of rub and making it easier to make burnt ends, well, I think the good lord...

Sorry, didn't get any photos, but will say that 8 butts is doable, but not ideal for the 22.5. They fit, but a couple of them on the bottom got some really crusty edges. I think 6 would be a better choice. 66.3 pounds of pork went on, producing about 36.5 pounds of pulled pork. I also went...

Sorry, no pics yet. I ended up not using the raised racks because they weren't tall enough. When I've used them before, it was for stacking half-sized steam table pans full of mac & cheese for baking in the old 18.5, and for that purpose, they're great. With these butts, the rack would have...