Search results

Matt, no it will not act as a heat sink, the only true heat sink is water what you would be doing is creating a shield to deflect the direct heat just like you would if you used a clay dish or steel disk, the idea is to catch your temps on the way up using the vents for control, it really is...

Matt, I wouldn't fill the pan completely full at first, when I tried sand I had my pan full to within 2-3" of the top. It worked well for awhile, that is until the sand temp caught up to the temp of the fire and then started releasing the heat, for me it turned into a roller coaster ride of temp...

Like a few others here I have the BUNN for a full pot in the morning to fill our go cups then a K-cup for in the evening because I usually only want one cup of coffee after diner. We do have a Cuisinart burr grinder for when we want to grind beans and buy the Neumann's for the K-cup at Costco...

I've never used a pan with pork, like most it's on the grate, sometimes for the entire cook unless I want to push it along then I wrap with foil when it hits the stall with a little ACV and apple juice.

Mike, thanks for the link but I took a shot in the dark and found an e-mail address for the K-tel corporation, funny how I forgot all of there TV ad's for records and such, any way, they sent me a PDF of a scanned manual, that is for what there is of it. I told my brother about the dehydrator...

Michelle in N.O. - Yep, uncooked, wings have gotten expensive here it seems since they started getting so popular, I've seen large bags of frozen wings for less here but I had to go with the fresh whole wing. I had considered brining because I do like the extra depth in flavor I get with the...

Thanks Bill, I tried both those sites, one pulls up the manual for the Ronco convection dehydrator and the other one is for a Nesco I'm beginning to think manuals for this model are no longer available.

I was given an older Ktel food dehydrator with 4 shelves model #80019, this unit does not use a fan and also didn't have a users manual, I've tried searching for one on line but nothing so far any help would be appreciated in locating a manual or info on how to use the dang thing, I've never...

They will usually cook the same amount of time how ever no two pieces of meat seem to cook the same so there could be a little difference during the stall, give yourself a little extra time, brisket will hold nicely for several hours just let them rest for 15-20 minutes to stop the cooking...

Dex .. I went with the Lowe's bucket because it was the cheapest ones I could find, these things can be expensive, the ones I saw printed with the Panthers logo on them went for $6 and change. I tried growing some in pots but they really do better in the 5 gal. bucket. The funny thing is I don't...

:D .. no sorry Dex this isn't Washington state .. there was 6 Lowe's buckets when I started that's where I grow my pepper plants, I have no back yard so to say because its all wooded and down hill. NAR, just keep in mind that the 18 is a little shorter than the 22 and with no water pan you're...

NAR ... for the ones in the pictures the cooker stayed right around 290 for most of the cook and when I took the racks out to swap the wings around a little more air got into the coals and caused the temps to go up to around 330 so I think it would be safe to say about 90 minutes total time, I...

Tony, there was sauce but you know how it is when you have to taste one to make sure you have your wing sauce right and you think to yourself, Hey, that's pretty good maybe I'll hit just one more. they're like the Lay's potato chip commercial. there was even yet one more batch that I didn't get...

So I had a hanker'n for some wings and figured I'd try doing them with no water pan, needless to say this will be how I do them from now on not to mention I was surprised I got well over 400*. I covered the bottom of the ring with Trader Joes using about 1 1/2 chimney unlit and a couple pieces...

The hopper and auger look a lot like the Traeger. I've seen this set-up once before on another forum awhile back. If you really like it and want better control of temps look into the Savannah Smoker digital control, not only can you adjust your temps in single digit increments but it also has an...

Yep Matt it sure is, LB is usually Top Round if I'm not mistaken.

You have to be very careful smoking London Broil because it is so lean and very easy to dry out. If you like your meat on the rare side just watch your IT and pull it around 145, my family doesn't like red meat being red inside so I cook mine somewhat like a brisket, at about 145 I put it in a...

Thats why I thought if I cranked up the temp for the last part of the cook the skin would crisp and thats what was making me think that it has something to do with the smoke itself because I get crisp if I just grill on my CG or hiheat on the Traeger. Not complaing mind you because as I said...

It baffles me sometimes doing chicken, for instance, yesterday I did some wings on the WSM 22, started with a chimney of unlit K-ford and dumped a full lit chimney on top and spread it around a little with a couple small pieces of apple wood, let everything run for awhile then put the wings on...

I agree with the letting it rest first then foil to hold, that way the cooking process doesn't continue, worked well for a flat I did a little while back.