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Serious Eats has a similar recipe, a little different process, but it sounds like the same end product, it has the weights. https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html

No expert here but the way I look at it is it's the thickness that makes the difference. 2 would cook the same as one given the same dimentions and starting temp, enough space between, and a steady temp. I've noticed on the WSM the temp drops when I put cold meat on, the bigger the cut, the...

I've had great burgers in restaurants, but it's hit or miss. For consistency we prefer homemade. Our burgs are 87 or 90%, Deb's being about 1/4 lb, mine 1/2 lb. At the moment we're on a sliced blue cheese on top kick, mine with mayo, Deb's sometime ketchup. Occasionally fried peppers added...

It's been scrubbed till Saturday

With my 14 @225, no water, bone-in trimmed 7ish lb butt, takes me 19 hrs, pretty much every time. So mine were more like 2.5 hrs starting with a butt at about 35 degrees.

Welcome Lynn, Can you taste the brine ingredients? I've been using only br sugar and salt. Have one on the grill as I type.

I used straw and raked even that up before mowing. Could you mow it with the deck raised all the way up and not catch the mat?

My first, and only, instant read thermometer, the original Thermapen. Lamson kitchen knives Victorinox Tinker Starrett combination square Lie-Nielson low angle block plane St Croix rods with Schimano reels MP3 music files

My wife bakes a lot. We've tested the oven many times over the last 5 or so years when we got it as it varies a good deal, like 50 degrees. What she does now is start the oven about an hour before baking, once it comes up to temp she'll wait about 10 minutes then turn off the oven and turn it...

Oh man, gotta try this one. I see you use butter like I do. Can't find any mention of a 4.0 though, just 2.0, where'd you find it?

I was talking to a neighbor who manages the contractor desk at HD this am, she tells us the homeowners are driving her nuts, they want her and her folks to pretty much plan out and come up with material lists for all sorts of projects. Usually it's just getting lists of materials for contractors...

Guy at our transfer station mentioned incoming is up %40.

It's a current pic, the original grate was replaced with one of the hinged style last June. I got a Performer in about Sept at which time the 18 was retired, so not many miles on that grate. I do clean them between each use as the 18 fits in the utility sink.

I've never counted briquettes, but when I use a full basket with 14 or so starters center minion, I get something like 8 or so hours out of it. Wind and ambient temp has a lot to do with duration. I reuse unspent briquettes all the time. When I use water, it's hot to start I wait about 45...

Thanks folks. It has a good deal of miles on it, cleaned it up last year when I got a performer.

I struggled with the temp on the last ribs I did after double wrapping with butchers paper for the 1st time. I wrote it off as taking too long and the meat temp started to drop, not that I had a probe in it. I was finally starting more coals in the chimney when the smoker temp started to rise...

I need to get rid a few grills, the 1st being my 2008 18" kettle. As they don't make them any more and I have no idea what I paid for it I could use suggestions on a price for craigs list. I'm thinking $50-75?

Must be nice, all the golf courses are closed and I can't find yeast anywhere. Think I need a trip to VA.

That's the first time I've heard of Youtube TV.

Our walmart was pretty much like that till the town stepped in and ordered them to limit how many people that could be in the store and to block all non food and pharmacy aisles, which they did. The guy who used to check receipts now counts heads. There are still a few that go the wrong way, but...