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Hello Jack and welcome. Sorry to hear you are having a problem and I would start with the lowest denominator first to resolve your problem. Although your ports don't appear to be clogged at all, you can verify this by trying to light the unlit area manually. This will determine if there is...

Hey Jim, if you are going to do it on a smoker, I would do it at a High temp like 325-350. The duck has a lot of fat under the skin and you want to make sure the fat is rendered and also the higher temps will get the skin as crispy as you can on a smoker. Just my humble opinion, but I would...

Daniel, just my personal opinion, but I would not dump the juices while resting. The resting phase is to let the meat re-distribute the juices; it helps keep meat more moist and improves the texture & tenderness of meat. I would only pour the juices out if you are trying maintain "a bark" on a...

Great looking Pancetta Rich!!! Thanks for sharing!!:)

Gary, congratulations on your new purchase! Please let me know what you think of the CyberQ as after reading Timothy's post including the review link I have narrowed my choices down to either the Cyber Q or the Stoker II..decisions decisions!!!!

Hello Matt and welcome! Glad to hear you have been having amazing results with your new Smoky Mountain!!! It only gets better! :cool:

I see A "Murphy's Law" coming into play! LOL :cool:

Chef Leslie's Iron Skillet Smoked Mac & Cheese and yet...Another recipe!!! :cool: Chef Leslie's Iron Skillet Smoked Mac & Cheese Ingredients: 2 TBS Unsalted Butter 2 TBS All Purpose Flour 2 Cups Heavy Cream 1 LB Extra Sharp Cheddar Cheese (Shredded) 1/2 LB Monterey Jack Cheese (Shredded) 1...

Thought I would post this since I noticed some people brand new to smoking. These are just a few "Basic to Intermediate" Books for beginners to learn the "Art of Smoking" (In my Humble Opinion). Yes I have purchased, read and used these when i started out and found them to be a great help so I...

Great Cook Cliff....Everything really looks GREAT!!!!!

Pat, that's some Great looking meatloaf and a nice looking grill as well!!!! Great Job!!!

John, sorry to hear about your door. Can't expand more on what everyone else has already stated.....I was just wondering if you were able to correct your door problem or not.

Ohh A smoked Cheddar or Gouda is wonderful! A problem is that some people tend to over-smoke cheese or use the wrong type woods and that can lead to a rancid taste or they do not let them sit properly for a week or so to develop the flavor....this might be why you don't embrace smoked cheeses...

For a Hard cheese You can use a stronger flavor like Hickory or even Oak....For a Soft type cheese I like the lighter fruitwoods Like Apple, Cherry, even Grape or Pecan

Great Pizzas Chuck.....I really like that Kettle Pizza Add ON!!!!

The Lid Hinge, Gaskets and the Side Table mods!!! The Thermoworks SMOKE (I guess it's an accessory for the WSM)!!!!

Now that looks like a very tasty meal!!!!! Well Done!

Case, I don't think the heavy stuff will come for quite some while...you should just fire it up and do the wings LOL !!!!!!!!!

Great review Chris, Glad I picked one up!!!!

Steve, you have created a beautiful work of art!!!!! Your father is going to be so happy with that present; it's personal and it will last for years to come!!! Fantastic work and welcome to the forum!!!!