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works for me. Nice cook.

Used it once or twice, never since in over 4 years. Dry pan with foil.

I've mainly done my comparisons on Canada Day when I do 300lbs of potatoes, and 650lbs of smoked pork chops for the local Lions Club. I've found that the RO burns quicker, and not as hot, and that I end up using more bags of Charcoal than when I use the other two brands. Bob, in the HH...

Bob Sample, Home Hardware and RONA both carry Maple Leaf lump. I bet it likely isn't a whole lot more than what you are paying for RO, but a far superior product. Another good one is Basques Natures Own, from Quebec. It is available here To answer the original question, all I use is lump

I don't need one. I elevate my stone on a rib rack, preheat the stone. Add the dough for about two minutes, flip, load then cook for about 6-8mins more. Works great.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I could eet catfish almost everyday, it's that tasty! </div></BLOCKQUOTE> But then you wouldn't have any days to eat pork beef and chicken, and we all know that you would...

If you have Montreal Steak Spice available, sprinkle it on both sides before Grilling. Don't forget to fry up some onions and mushrooms for on top of those bad boys when you are done.

Got a crock pot??? Just pull it and put it in the crock pot for a few hours on warm or low. If not a warm oven at 140*F will keep it warm as well.

Thats what I have. Work great.

James have you ever been on BBQtalk.ca or on the CSBBQA website?. There are local comps that are listed on that website.

I do the same as Robert does, only I use my rib rack instead of fire bricks to eleveate the stone.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Dave, Never tried lump in the WSM. Will give it a try soon. Does it burn hotter, faster? </div></BLOCKQUOTE> Tim, I can get a full 8 -9 or more hrs with a ring of lump in an...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">God I love my 22.5 WSM! Always reliable and predictable. A real workhorse! </div></BLOCKQUOTE> I agree. Put a brisket on at 10:00 last night at 200* Went to bed and woke...

Can it be done? Can you do them at say 400* on the performer for say 1/2 hr instead of low and slow for 2 1/2 hrs? Just curious if this works or not?

I use my rib rack to raise the pizza stone. I also second the post about cooking the dough first, I tried that last time I did pizza. I cooked the bottom for about 2 or3 minutes on a hot stone, flipped it, and then added my toppings to finish the cook.

Here is a good bottom door mod to increase airflow.

Make sure you share.

I would think the biggest benefit is freshness. A butcher can cut or grind and have it on the shelf in 1/2 hr, where the big stores get it from a warehouse on a tractor trailer and it is two days old when you get it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave from Denver: the cast iron lever stuffers reportedly have a problem with the seal between the "piston" and the body of the stuffer meaning that...

I used to have a cheap horn type stuffer, until I broke it trying to squeeze meat out of it. It was a PITA to use. I then received a LEM 5LB stuffer for fathers day last year. IT IS GREAT. I love the ease of using that thing. The slowest part of making sausages is twisting them as they come...