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paper will breathe, foil retains more moisture I use the "boat method" for brisket- foil on bottom and paper covering the top then roll up the foil on the sides pork butt - foil after stall , no paper paper will protect the bark with very little softening foil will soften the bark somewhat

I used to have a binder with clear plastic covers with printed pages in it, now its one note on pc or notes on my iphone, and some plainly stored in my head ....I like to simplify ingredients so Im always tweaking them, plus when I decide to make something the list of items I need to buy at the...

something to try in the future to mitigate white smoke is to use smaller than fist sized chunks of smoke wood , chop them down to say 1 inch thick x 4 inches long. Going even further, Preheat them in the oven at about 300 degrees for 30 min on a metal pan before putting them in the fire, also...

this is one reason why I stopped using sand years ago and just went with an empty covered water pan

I recently burned through a bag of JD lump from HD, 2nd time trying it and its some good stuff if you can swallow the price

honda outdoor power equipment engines are legendary

I picked the classic pen , finally. Someone gave me a different brand instant thermometer for christmas and it's only slightly faster than my old one that takes about 8=10 seconds to get a good read ...cant have too many lol

capresso infinity is fairly quiet and favorable reviews, the encore is loud but probably the best selling in the higher end coffee world and parts to repair are available

I wrap mine in foil near the end of the cook then set them on the counter to cool down still wrapped , once I feel they are cooled down enough I put them in the fridge over night then vacuum seal the next morning. I do this because my vac sealer will suck juices out the ribs if they are still...

the prices of offsets and other smokers have definitely gone up in price in the past 3 years, I miss having one and priced out the material to build one...ugh 1500 in metal alone ... I think there is more competition in the market now with millscale-LSG-workhorse pits-fatstacks etc I may break...

when I use my SnS the temp gauge is over it so If im concerned about indirect temp I put a second stem gauge in one of the exhaust holes....if I remember correctly its generally 100 degrees cooler at exhaust vs stock gauge temp reading

if it is loose and easy to remove I will otherwise it goes into the fire , I recently purchased some premium kiln dried wood to test and all bark was removed

my 2014 wsm still has the original grates, however Ive cleaned them so many times I think the finish is coming off...when clean they have a copper like look to them in some areas. I used the easy off bbq edition spray and then final wash with dawn liquid and that did well to get everything off...

I quit using the wire brushes years ago due to the potential of this, mine are of the stiff plastic and one bamboo with grooves cut into it...i spray canola oil on the grill and generally that keep things from sticking to it

I have the hunsaker hanging kit in my 18 wsm, I split my chickens in half and hang them dark meat end down over the open fire and find the white and dark meat get cooked just the way I want it

that is some good stuff

Yeah I normally get it at academy but their stocks are low at the moment at my location

I saw JD at walmart and was shocked to see it there, I bought some more from HD to try out again...Ace hardware has been stocking B&B more so I am stockpiling my reserves

my last house had gas heat pump, it actually felt warm inside when below 20 degrees outside, now I have all electric and it is definitely not as effective....we hit -10f a month ago or so and it ran non stop along with a space heater but I never felt warm, I also have the option of wood heat...

the little tab on mine broke last summer after several years of use, I just keep using it as is and just watch to make sure its in the closed position when done