Search results

20 bucks is my 'what the hell' threshold for impulse purchases. I figure even if it doesn't work out at all it won't break me - I'll just punish myself for the bad purchasing decision by taking it out of the beer budget. FWIW, I have run a 13 hour continuous burn at 225-260 on the basic kettle...

As stated, whatever nominal difference in fuel consumption is more than compensated for by the pure functionality of the 22" The basic OTS or 'economy' kettle is everything you need. Really. A mindboggling value at $100 or less for a piece of equipment that lasts decades. The fact that in...

Holy hijack....Beautiful cups though

The explanation given to me when I was running the local Denny's (and had just bought 6 new Javelins for the kitchen) was that batteries can't be trusted. The bimetals also had to be equipped with a calibrating nut and we had to have shiftly documentation (3 shifts daily) of boiling water/ice...

Is anybody here trying the new "hot & fast" BBQ trend? On another forum I'm hearing stories of ribs < 2 hrs, butts < 6 hrs, and even rumors of competition cooking at higher temps in less time. By all reports the results are comparable. I haven't tried it myself and I'm almost afraid to find...

With my hesitant nature I would have screwed the whole deal up by knocking on the door to verify it was actually free and the homeowner would have changed his/her mind.

I know that Thermapen in the accepted gold standard for instant reads and digital thermos in general are preferred for reasons of speed, but FWIW my $10. Tel-Tru bimetal hasn't varied by a single degree in 6 years. Another interesting note is that here in Ontario, our local health department...

This is exactly what hooked me about Mr. Raichlen 15+ years ago when his focus was on relaying the history of live fire cooking and he openly stated all you need is a Weber kettle. As too often happens, with popularity came sponsors wanting in on the action, and funded by advertising $$$$ his...

+1 for braised/pot roast style. Millions of Passover meals can't wrong. As a bonus you can do the whole show in one pan.

If temp control isn't an issue and you're feeling particularly adventurous, you can also try getting 'authentic' pit flavor by removing the water pan altogether and letting the drippings fall on the fire.

I close everything because there's usually live fire to be snuffed and fuel to be recovered next time. I try to get the cover on as soon as it's cooled, but I admit I could be better at that - oftentimes the cover end up going back on the next morning.

There's not many smoker conversion gadgets that allow use of the entire 22" grate surface, but even that benefit kind of pales in comparison with just buying a second kettle for a hundred bucks.

I use my chapa (cast iron griddle) for skinless fish over the fire - cook one side only with a little oil, then flip it over onto the plate so the golden crusty side is face up.

Way to get the most out of your fire!

It's been my experience that poultry just soaks the smoke up compared to beef or pork. It could very well end up with an acrid over-smoked flavor.

All of it!!!!!!!

My old comp trick - dissolve 1/4 cup brown sugar in 1 cup boiling water, stir in your seasonings of choice 1 tsp at a time to taste, let it cool and spritz it on right at the end of the cook with a spray bottle. Put the lid down and check it every 10 minutes or so until sticky and caramelized...

Great cook and great documentation! Doing a proper postmortem with notes will accelerate the learning curve tenfold. Congrats on the new toy!

Another factor to take into consideration is whether you are assembling all the sandwiches or if you are going buffet style where people portion their own meat. I'd be willing to bet that at a pulled pork bbq most people would find a 4 oz sandwich on the sparse side. I admittedly am always...

Maybe a killer smoke-roasted green bean casserole?