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I usually break the big pieces with a hand axe. The small pieces I use when I want a short, really hot, fire for searing. I do dispose of the dust in the bottom of the bag.

I have had sticky cast iron a couple of time and is usually caused by too much oil build up during the seasoning process. It can also come from one of three sources: Too much oil (most often the issue) too low of a seasoning temperature too short of a seasoning time I have had mixed results...

If it worked for 8 years then it may be a hardware problem especially if its seen a lot of vibration or temperature changes. I would recommend the following: 1 - Inspect the solder joints closely to see if any are cracked. Once the solder cracks, it will eventually become an open circuit. If...

I use their wood and it’s excellent.

The sodium nitrite in the pink salt will set the color (pinkish) and help prevent bacterial growth but does not contribute to curing. BTW, a pink dye is added to let you know that is cure #1 and not just salt. Too much can be not such a good thing. I use it when the cured meat will be cooked only.

Yes it’s pretty easy to make heat zones. Just adjust the burners. When I make smash burgers for example I put one burner on high, opposite on low, then adjust the middle burner accordingly to get 2 zones. Have not yet tried three. Here is a a review by the flat top king.

I have the full size insert for my EX-335 and am super happy with it. When I got it, I had sold 2 WSMs and gave my performer to my daughter. That left me with the WSK and EX-335. After the downsizing, I didn’t want to Add anything new so I bought the griddle. It works wonderfully and I have the...

My son brought me a COSTCO brisket as a gift. I broke it down as I want to use it for different recipes. Was 16 pounds at the start and over 11 pounds once trimmed. The piece on the left was cut in half and braised for last nights dinner. The other part was mixed with scraps for chili. The...

I’ve tried both. With dry cure, I had to soak the meat to lower the salt level. i Also found that the salt was heavier toward the outside of the meat. Using the wet cure, I only rinse the outside well and dry it too. Never had any salt issues.

I use Meatheads recipe and have never had issues: https://amazingribs.com/tested-recipes/pork-recipes/smoked-homemade-bacon/ His right up will answer your questions way better than I.

The texture was perfect. Crazy tender. One thing I did do was to drain off the marinade before putting it into the water. I was worried about it over marinating. Kept bath time to 90 minutes.

Sirloin. Got it from local butcher shop called Buds Custom Meat.

Not something I would have thought of. The dogs keep the area clean but I’m going to look into it. Probably should include the WSK as well. I do like the patio a lot. It’s actually stamped, colored concrete.

Got an Anova Sous Vide for Christmas... Teriyaki marinade Sous Vide at 132.5 F for 90 minutes Sear in WSK

Got the griddle insert for my EX-335 over a year ago. Easy to install and works really well. Best of both worlds! It cost $249 and I can use the lid too.

I use salted for the table butter and unsalted or clarified for cookin’.

My wife is a puzzle person as well.

I started by helping my uncle with his HO layout. Moved on to model building from there. I was maybe 10.

Have taken up a past hobby building plastic models. The kit: The result. Not my best effort but not bad after a 20 break.

It came like that. It’s a 2015.