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My wife dates most things she freezes... I swear somedays i'm going to find brontasaurus in there at some point. Recently pulled out some spaghetti sauce that was 2006!! And no it didn't get eaten

Actually my grandmother had a similar recipe she used back when i was a kid for big pork roasts. My family grew tobacco so there was growers from the Carolinas that would come up. The sauce was basically a mix of a lousiana hot sauce, butter, ketchup and spices. We kept it thin and served on...

Also when you switch you quickly learn that what you thought was "packed" really wasn't. I'm well skilled now in charcoal oragami. I almost always take 5+ min to work the first few layers in the ring to ensure few gaps and maximum fuel. I would also recomend (if using water) that you start...

Wind is the enemy... cold can be conquered. If you are getting similar winds to what we had today I wish you good luck. Try as best as you can to fashion some sort of wind break. Often I use my house on one side and a sheet of metal on another.. or an old door... just something to prevent the...

Brisket in Ontario is VERY hit and miss. You either need to find a packer and buy it by the case or order through a butcher. Jason, at 3/lb that's probably the best you're going to find up here. Most stores up here only sell flats and they are typically trimmed beyond use. If I was to cook...

The greasy water is a main reason I run dry. I am easily able to let the grease solidify and then discard the layer of foil. no muss.. no fuss. I would HIGHLY suggest never flushing. Putting that much fat in your plumbing is asking for issues. Digging a hole is probably your best bet. As...

Every unit is going to behave slightly different and it will matter what you are cooking. The idea is that after a couple runs you will have enough grease on the inside to seal up some of the gaps and take some of the "shine" off the inside surface that makes it reflect heat (as opposed to...

My best advice on your first run would be to start with only a small amount of lit and catch on the way up. Better to learn how it reacts then to fight to bring the temps down. Trust me... it's a nightmare if you let the temp spike as the saucer will hold that higher heat start the yo-yo effect.

My only suggestion is that when cooking "dry" you need to be incredibly mindful of how long you have the lid off. I know it won't seem like long, but if you have loads of fuel and unlimited oxygen your fire will grow rapidly. Without the water to temper it, that means your cook temp will spike...

I would not recomend the smoking jacket as your problem seems more like airflow. For high heat I still think you will need to do something to put more oxygen across your coals.

Oh I know... I completely agree that its incredibly irrational. I know they are inspected and probably use the same suppliers as everyone elese. I just think that a LOT of us white folk hold "hidden" prejudices. Personally I love the variety of many asian groceries. I can get spices, meats...

About the liquid in the beer can of a beer can chicken. If you want to test, on the next cook pour out and measure exactly how much beer is in the can at the start. Then measure at the end. Do NOT set a can beside the chicken and use this as a measurement as that can won't have the cold...

I noticed in the flyers yesterday that TSC Stores have 2 bucks off the big bag of RO. I think they are like 13.99 right now. Not a steal but better than a kick in the pants. I love my Maple Leaf and Basques but I save 5-6 bucks a bag on RO so its a hard sell.

Well I'm going to pull the trigger on some butts I just saw at the Veitnamese grocery today at $1.59/lb just to try them out. I will ask about where they get their meat as I try to eat local but I can't imagine they should be much different. On a side note.... I seriously think as a white...

Year round wind is the enemy. It can blow ash on your food, cause your temp to spike or more often suck the heat from your cooker regardless of season to outside temp. remember that even if it's 95 F outside, that's still 150 F cooler then your cooking chamber. The more wind that runs by your...

Yes as Paul experienced, running "dry"is very different. First your temps come up MUCH faster as you don't have a big bowl of water to heat. Second you need to start with much less lit charcoal and you MUST catch on the way up. Typically my minion starts use between 14-20 briqs depending on...

I guess my first question would be what part of Toronto and what is the "ethnicity" of the area you live in. Toronto should have lots of butchers and you will find that different cultures will have different cuts. Also you might find items like pork shoulder go from being a "specialty" item to...

Just be very careful when running "dry"... as you will find it a lot different. For one, always do a "minion" type start. If you are dry then you have nothing to help moderate the heat. If the fire gets too hot you will fight like **** to get it down. Just remember that the water acts as...

Just remember... its fuel + oxygen. All the lit in the world won't help past 1 hr if you don't have airflow. The airflow is restricted in the WSM so you have to find a way to increase the flow. Look are proping the side door upside down or leaving the lid slightly off. Both of these will...

I read something on here a while ago that really made sense about "debunking" the Beer Can Chicken concept. The fact is you never get the beer up to boiling so it really adds nothing to the cook other then a stand. Cooking chicken "low and slow" really doesn't tickle my fancy. I really like...