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smoked habanero and Jalapenos go great in a hot sauce, I use carrots, onions, garlic and sea salt as well as white vinegar you can also add a little turmeric to it . I may over process mine but it comes out nice and thick. I pluck the stems off the peppers, wash them then into the food processor...

I've always thought it was 1# raw weight per but then again it depends on how many sides, personally I'd try to get another 7# roast

Well Frank, you know how that goes, had to give it a try any way. well several times I just took smaller snorts.

I smoke dried some this year myself, I really love the way it smells. Gave a couple of ounces to a friend of mine to put in his jerky mix can't wait to get the samples back. Next year I'll do what you did and fill a larger jar of dried and make a little less sauce.

Let's see, you don't have one yet correct, then by all means you need one (insert Jedi mind trick of this is the smoker you want and need), don't over think it just do it. No, don't go there with the " I can do it on my" line, you simply just don't have a WSM and should, not to mention what...

Also catch your temps as they rise, when my temps hit 180 -190 I close 2 bottom vents this will slow the progress down and may even cause a drop and if the temps continue to rise I start closing the 3rd, remember it's easier to bring temps up then to bring them down. I also use a buffer in my...

Here in Charlotte, N.C and even Fort Mill S.C. we have a place called Chef's Store owned by U.S. Foods, no membership or minimal purchase required, I've been told by people who have been to both RD and chef's Store that they are almost exactly alike but as we all know RD isn't open to the public...

I have a slight passion for hot sauces as well, one of the best Jamaican sauces I've ever tried is Jamaican's choice, it's a thick orange sauce made from Scotch Bonnet's . I have several different ones that are sitting on a shelf like Tabasco's Reserve, Angry Bastards Double Habanero, Dave's...

Just watch your temps and shut your vents a little earlier than usual and allow the temp to come up to your target slowly until you get to know how the dish works.

George L, I know what you mean about getting hooked, my sister in law said we should check it out and it so happened I was off work for 2 weeks and did season 1 & 2 back to back.

I would suggest however it you do go with sand only fill the bowl no more than 1/3rd of the way. It seemed when I tried sand and filled the bowl of my 22.5 up to with in a couple of inches from the top that it absorbed the heat and once it absorbed all it could the temp jumped releasing the heat...

House of Cards with Kevin Spacey, it's a made for Netflix series.

I have an older grill that I'm slowly converting into a grill cart that I roll out next to my WSM, just open the lid and set the WSM lid inside where the grate is.

This is what I think. The BGE, is extremely fuel efficient and will burn quite a while on a little lump, some swear the food is moister, never tried anything cooked on one but if you pay that much for a grill/smoker I wouldn't want to say anything negative about it either. I'm sure it is a very...

Very nice looking brisket, You did good.

Tell me more about brineing/marinating in butter milk, like what does this process consist of ,what s the difference between butter milk and a regular brine and the flavor and anything else you can add.

Here is something else to think about besides not cooking to an internal temp, if you pull the meat off and wrap it immediately after removing, the meat will continue to cook which can also result in a over cooked end result. If the meat is probe tender to your liking let it rest for a few...

yeah I finally made it there today and picked up a few bundles, that with what I already have should last until Labor Day. I ws going to do the Kford Comp deal at Costco but I have to be a little more frugal with my spending this month, good thing I don't have a Home depot or Lowe's card.

Haven't noticed any difference at all. I never could find a clay saucer so I tried sand and for me it just didn't work so I found a steel disk about 1/8th" thick that fits down inside the bowl about 2" which for me works fantastic. Just be careful with the saucer they can break pretty easy when...

You said it was your 1st cook, be a little patient and give it time to gunk up a little. In my opinion if you try going dry or with sand you'll probably have more trouble with temp control. When I first got mine I actually wished I would have kept my old CharGriller but that passed quickly once...