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I did kind of mis-type some things in my post above, sorry. but that was pretty helpful. I guess those examples make sense as far as the texture goes with chicken. I too prefer crisp skin but appearantly like it texture wise better with a lower temp cook (of course, the skin does kind of...

long story short... would high heat cooking people agree that theres some advantage w/ low/slow in some situations at least. The "cali guys-tri-tip rub" post got me thinking. I am at a draw w/ grilling them vs. smoke/bbqing them. I think a tri is awsome cooked at around 280 or so for several...

I've had that nasty stuff every since I bought the cooker. I give my whole smoker a bath about once a year, but only when my other half is at work and doesn't know about it. It starts falling after about a year and I never really thought about just scraping it off. The last two years or so...

I think its taken 2 or 3 years but I've really settled on my fav. kind of rub. I've been messing around a lot the last year with dehydrating all kinds of things we've grown here. My latest fav. rub is a rearranged version of the "metomorphisis" rub. I've never been smart about, or understood...

have to ask one more thing as of yesterday. I hoped there was an easier way to get a more course grind on the following things: Most fruit peels (orange, lemon.. etc.), garlic, onion, shallot, even peppercorns. Is there such thing as different size sifts I could purchase online somewhere (or...

smaller groups is almost always smoked tri tip roast (or two) and maybe a rack or two of ribs. If sliced thin on my slicer it will stretch into a rather large pile, and always fools them into being impressed. What a perfect cut of meat grilled or smoked.. but to me esp. smoked. It always has...

good ideas thanks. Just finished some more this morning. I may try the shot of wine in a bag w/ some.

was wandering if someone fairly experienced with this could explain a few questions I have. I've smoke dried and dehydrated a few things but to start I've not really been able to get that perfect "flexible" dried chili. why are they so loose in the store and how is it done that way? while...

Hey guys. had a change of plans and was wandering where I could store some chilis that I started smoking, is it possible to pull them and finish tomarrow w/ out a problem? refrigerater in basement or just cover them or what do you think? thanks a lot.

I just picked the biggest pasia, passilla.. (sp?) i've ever grew. It may or may not be a big deal Im just not sure, but the sucker is 13 inches long and almost 2 inches wide in the widest mid-section! Smokes the dried ones in the hispanic section of the grocery store . Im not talking about the...

would all that stuff grow in your house? I've brought up some fairly large plants (countless veggies) in a grow box homeade thing w/ t5 lighting but eventually they seem to need the sun for flowering and stuff (appearantly anyway). Never full grown but for starting. but a cactus may not need...

I made a glaze w/ this and put it on some chicken just to see what happened. I let it cook on a while and it doesn't seem to turn so dark..? (maybe). This stuff is pretty good but is very sweet. It def. has a plant taste to it. Wether it was silly on chicken or not everyone was impressed, I...

i think what im really waiting for is for mine to reach the same point as r benashes. sounds like yours have been around a while and are nicely coated. I was hesitant w/ the sanding stuff but these were really rusty and very sad looking, I think I just decided it would be quick and I had the...

its been a little while back but I posted about having a lot of older used pieces. I was at the time in the process of cleaning them up etc. 2 rounds of oven cleaner worked on the ones I wanted to start completely over with. I used orbital sanders on a few. first mistake I made was using to...

im probably late, but directv gives me all kinds of movies channels for free around christmas, and a different package then that a couple months before. No reason why or anything but sure enough I turned it on and it was on. Just seems like were always watching something that were not paying...

i tuned in for the first time a while back thinking I could see some good technique and ideas. I learned to put sugar in and on everything and learned that "South Park" was more educational. (and funnier). I also learned that "Jack old south" is married... somehow... ?

I've personally these days have come to the conclusion slow cooked/smoked tri tip (250 degrees or so) is much better then brisket in any form, high heat or low smoked. Its just tastier and much more tender, thats just my preference though. I love the amount of food you get with brisket though...

a lot of smoking i've done. I've noticed kingsford original seems to makes a bigger smoke ring then lump (royal oak ussually). I find this strange and makes no sense to me, but then again I cant fight it cause it happens time and time again. I don't know what else to say except I know its not...

I kind of typed that wrong. I mean Im not cooking in them yet and yesterday and today have been seasoning them. I put a very very thin coat of crisco and bake at 430 deg. for an hour or till they've cured or whatever you call it (no more shiny, or puddling) I'm on my third coat today, and...

just got around to cleaning and refinishing 4 old/used pieces of CI i've collected from yard sells for the past while. People just dont understand what they have I guess, one is an older looking griswold double pan.. thing that can act as a lid or another pan. I don't know if its "good" or not...