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Try cracking the lid slightly which will get more air flow moving inside.

I'm not sure if anyone answered your question. I think overall the views of the forum would agree with the statements before mine which would be to cook the meat/food to your preference. Although there may be a few, I don't agree that mosts posts suggest to cook to competition standards...

I have grown used to the Performer's lid. It can be an advantage for indirect cooking. It's design allows you to just tilt the lid a little to temp, check, or turn a piece of meat/food product which keeps the grill area warm versus removing the lid entirely and thus cooling off the grill area.

I'm not sure about the purpose of butcher paper.. but have you considered Parchment Paper? you can get large sheets at a Restaraunt Supply store.

It depends on the glass,, we have glass doors on our commercial ovens at work but we don't smoke in them. Tim, I would enjoy trying to build one of these. If you have any more info on the build please post.

The bbq-brethern website has extension info on home made drum smokers.

Harry Soo uses one 18 inch WSM. So it's very doable with some practice.

Smaller cooks like a couple of whole chickens or 1 pork butt. Portable tailgater. Affordable vertical smoker. Old Smokey Joes can be found at garage sales for $5 to $10. Fun to make and add custom paint.

I'm curious if there is a way to close off the door to make the Pizza Kettle a Stacker to convert the kettle to a Smoker. That would be a nice kettle option.. high heat Pizza, indirect Smoker, or direct griller.

In the oven, in a shallow pan (foil or other) covered with foil with about a 1/4 to 1/2 inch of beef broth, at 350 for however long it takes, check in a half hour and then every 15 mins thereafter. Warm to about 160 +-. It shouldn't take longer (but may) than an hour.

Yes that's a lot of food. I would stay with one meat (ribs) ... grill/roast some veggies or fruit (for dessert) if you want to cook another item. Grilled apples would go good with the ribs and are in season this time of year.

Jerry all knives get dull so they benefit from sharpening on an occasional basis depening on the usage. Swiping on a smooth steel is recommended maybe a couple times a week to every time it's used. Sharpening (not steeling) maybe every 3 months and reprofiling and sharpening maybe once a year...

Tommy the set above includes a knife that really has little practical use... the 6 inch Chef's knife .. most people who know how to use a Chef's knife will tell you that anything under 8 inches is not practical for how it should be used as all purpose knife from slicing watermelons, rock...

Get a used kettle for a few bucks and see if you like to use it to also smoke with it. If not, then you can narrow down your choices and can always sell the kettle. Our everyday cooking is on a Performer. I also have a mini WSM as well for family meals. The 22 WSM is for larger cooks. For...

Steels are intended for straightening an edge between sharpening. The grooved steels can be very agressive and are best on Euro steel knives while the harder steel knives like some of the Japanese knives can benefit more from a very fine/smooth steel or a ceramic rod like an Idahone.

I believe so, but it may also depend on the grit size. US and JIS grits are not equal. To match a JIS grit stone, one can use a lower grit US stone. A 300-400 US grit stone might be something like 1000 JIS grit. I've been meaning to take my Extra Fine Oil Stone into a store to see how a water...

At work, a motorized pull through machine, steel, and an Accusharp. at home ... I've gone from stones>belt sander>back to stones. I have mostly Euro quality knives and one VG-10 steel J knife. The VG-10 is a Petty which I don't use much so my kit is now Oil Stones for the Euro steel. I have...

Troy .. I do compete and cook professionally.. actually competing has little to correlate with knife skills or knife/steel knowledge.. but using knives as a profession has enabled me to get an idea of their various strengths and weaknesses but nevertheless everyone has preferences. I started...

Chris may want to move this post to the Kitchen Gadget forum. I use knives everyday at work... and have a decent knife roll assortment of knives. One of the challenges with the Victoinox Fibrox line is the big finger guard at the handle. For example with the Slicer in the link above the finger...