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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JSMcdowell: Just by having a control does not make it an effective test. You need blind tasting by several people and then use the results. Tim, please...

Personally, the mold wouldn't bother me. I'd just maybe run some charcoal through it to heat it up, then wipe it down. I'd much rather do that, and even deal with some leftover mold, than put bleach in my cooker.

Kevin-this is the second reference to paint you've made in the last few posts I've browsed through...what are you referring to? Thanks

Thank you for the excellent feedback. My temps were similar to David's so I don't feel too out of whack. Full ring, vents all the way shut, and I was right around 260 or a bit less with two 4lb chucks. I'll have to check the "out of round" possibility this weekend. I've used the smoker...

First, thanks for putting this thread together. We're all sure to have differing opinions but it has given me some sauces to try. Particularly Blues Hog and Stubbs, which both seem to be favorites on this board. But, generally speaking, I'm with Kevin on this one. I cannot stand most...

Kevin- thank you for the link to your vent thermometer-which seems to basically be a simple upgrade of what comes with the WSM-and for your feedback on temperature. Question: what do you mean by "your center might be out-of-round"? Now I'm second-guessing my memory, and wondering if having...

Kevin-could you give an example of a silicone-plugged therm? Sorry, but it is not something I am familiar with. Since you mentioned your distaste for wires inside the cooker, I must ask: do you not leave a probe inside the meat at all times? I have the Mav and have been keeping one inside...

Excellent question Wayne. Sorry I have no answer for you, but ehow says "it is, quite simply, the meat from beef short ribs cut away from the bone". I was thinking what you're thinking, that it was just a piece of chuck cut to look like "ribs". But ehow seems to say it is actually a rib...

Hmmm, so don't temp at the grate? Interesting. That's where I've been temping because when I first came on the board I saw folks with the temp gauge rammed through a potato sitting on the grate. The attachment that comes with the Mav seems designed to fit on the grate. And Kevin, is your...

I've heard that several times now-the guidance to "cool well and relatively quickly". What is the reasoning, and what is your method for doing so? Quick entry into the fridge? Would you suggest reheating in a large pan on the stove, or the oven in the foil pan? Thanks Kevin! You're saving...

Thanks for the head's up. I'll have to stop here on our next family trip to Compton. My kids have been asking me to take them there ever since I had them watch Menace to Society with me. Ok, all joking aside, I checked out the website and it looks pretty legit. I generally try to avoid going...

I think it's cool they offered you the discount, but it's still not a very impressive store to me. Again, I'm going just off the one near me in what is referred to as 4S ranch, but it is clearly geared towards upper middle class folks who don't mind spending $10k on a gas grill island. Or...

Sirs- I'm making the pepper stout beef (modified) for my daughter's 1st birthday party tomorrow. The party is at my mother's house, about 30 minutes of a drive from mine. We want to eat between 12 and 1. Considering that it's a total 6 hour cook time, and that I'd rather not wake up at 5...

I'd go with the pulled chicken. I'm not a huge fan of the steps taken to separate that extra piece at the beginning, or to pull at the end, but it's a good tasty meal.

Someone inquired about Draught v Stout....Guinness Draught (pronounced draft)indicates that the beer was stored under pressure in a cask or keg (traditionally). Guinness has that draught bottle with the ball in it that is supposed to somehow replicate the effect of being in a keg. Also, I...

I feel there is a thread on the board somewhere with some pics posted of chimneys that had just simply worn out/burned through over time. It wasn't the grate, but the actual body. In fact, on Amazon when you go to buy one there are a few comments on there by people saying there's simply burned...

I definitely recommend the hinged grate. Now that I have it on my new OTG I couldn't imagine grilling without it. I use it often to move coals around, add wood chunks, etc. I'm just not that intrigued by the CIG option. Sear marks do nothing for me so I'm not sure why it would be worth it...

Great thinking on the Louis Lunch reference, Mac. I thought I was a genius for thinking of it myself and was planning on posting a pic until I saw your link...you beat me to it! I think I'll stick with my kettle and wsm. Thanks but no thanks. ps-how can anyone eat food cooked with...

I don't think so, B Brant. It goes much quicker than you'd expect. At least that's my observation. If you notice, so far no one has recommended using the K Comp. I'm sure someone will, but my feeling is that the majority of people who use it don't stick with it. I didn't. It was way...

My friend's mom used to serve us the exact same thing but with pickles in the center rather than roasted peppers. It was quite tasty and I'm sure this would be as well. Thanks for the reminder!