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I have a coworker who loves their traeger, Ive tasted food off of it and it barely had any smoke flavor but still tasted good. I know they had an issue with it feeding once and they thoroughly clean it every cook. I prefer the wsm flavor for smoke and charcoal for grilling

I split em right down the middle into halves, maximizing exposure to rub/smoke...better cooking experience

nice, Ive been lurking on marketplace alot and found a two tone copper mist mid 70s on FB but the price is a bit steep

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