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Thanks for the link. I have been looking for something to use for making jerky, with some kind of legs added to make them stackable these should do the trick quite nicely. Do you know what these are made from?

I would probably be researching the various ceramics on the market.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dino Harris: Since I use the Minion Method, mine are placed on asap. </div></BLOCKQUOTE> Same here.

I wouldn't have any problem paying the K price for Rancher if I can depend on it being available, after all I used to pay the K price for K. They make a superior product so they should be allowed to make a little money off of it. I just wish I had more storage space as stocking up just isn't an...

I had to google it myself, anyways it looks like a good thing to me. Link

About 30 minutes. I apply the rub just before getting the fire started.

I'm surprised to hear that, my experience has been just the opposite.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Luke and Bethany: I have a friend that works at an old-fashioned grocery store where they actually butcher meat and cook food for people and all that...

How much smaller is the pan you bought? Just an idea here but maybe you can stick it inside the larger one for a piedmont pan.

You may want to think about starting to close the vents a little earlier. I usually start with about 12 briquettes and by the time it's in the 150 range I already have my vents closed to about 1/2, then when I get close to 200 I'll set them about the same way that you do. Note that this is for...

I use the clay saucer with the Minion method and have no problem at all holding temps where I want them, I don't think you'll have to worry about stability.

You'll get a good amount of ash just as you would with any briquette, But it will be less than Kingsford.

I've done a 6lb but with rancher and the Minion Method and didn't have to add any charcoal. After the cook I left the coals burning just to see how long it would last (was first time using Rancher) and it went 16 hours before dropping below 240 at the lid. This was about 11 hours cooking and 5...

Seems to me that the trick to the Minion Method is to bring the temp up to target slowly. You don't want to get to 225 as fast as possible and then try to stop the temp from rising, you want to slow down the temp from rising right from the start. If you have a big enough fire going to raise...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Bridgman: One nice thing about barbequeing from a food safety point of view is that you tend to reach "done" about half way through the cook and...

That Michelob Ultra is pretty bad isn't it. If you want low carb in a beer Miller Lite is about the best I found. For consumption of mass quantities I'll usually get the Miller Lite, If I want a few of something good it's going to be the Yuengling Lager.

It's real easy to oversmoke a bird, and mesquite has a strong flavor.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Baker: I'm sure the dogs didn't complain!!!! </div></BLOCKQUOTE> Seeing as how dogs are mans best friend and all I would think that you should put...

After the first one or twelve they all taste the same anyway.

Is the wood well seasoned? Or possibly a little green?