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Has anyone tried freezing freshly smoked butterflied chicken halves? My kids love my smoked halves but making them to order during the week is problematic. My thought is to smoke 2-3 butterflied wholes halves on a weekend then seal in Food Saver bag and freeze. I know this works boneless...

I saw this Kickstarter video...

Hello, Any recommendations for a tangy/mild sauce using ketchup? I bought a 44 oz bottle the other night and discovered that I had a unopened bottle in the pantry. My kids are partial to Sweet Baby Ray's Original which I spice up a bit with a modified Henley rub. The only other requirement...

The CI pans in the Mac & Cheese recipe featured on the home page... Other than Lodge, are there other cheaper alternatives? I've been looking to get two flat pans for broiling and a few more for serving.

I saw this article today...

I finally ran out of smoked meat in my freezer. My last smoke was Sept 2014. It's been a long time so I smoked 15 lbs of butt yesterday. I ended up with 9.5 lbs of buttah tender tasty meat. Whoever was the first to put coleslaw on top of smoked pulled pork needs to be knighted. I buy Costco...

Hello, On CL, I discovered what looks like a good condition Genesis Platinum NG for a very good price. Are NG to LPG conversion kits available? Is it worth it? I appreciate any insight pro/con. Thanks in advance. :)

During my annual cleaning, I discovered my drip pan has a hole and one of the railings has rusted out. I believe I bought the grill in '99. Where can get replacement parts? I suspect I may have to buy something on CL and scavenge it for parts...

Hello, I posted this thread in the BBQ forum a few days ago. I got plenty of looks but no feedback. Can anyone provide any insight? Thanks,

My arm got twisted to volunteer to cook BBQ for a charity event in Alexandria, VA on Sat 27 Sept. This will be my first ever cook for charity, attendees pay $25/head or $55/family to sample the various BBQ offerings. I plan to cook pulled pork the night prior/morning of the event and recruit a...

I started a smoke a hour ago (0845 EDT); 35 lbs of butt to stock the freezer. My 22.5" WSM lid has never fit well but when the center section heated then loosened up, it popped in. I forgot to insert the ET-732 food probe so I tried to remove the lid but it will not come off. I had a same...

I saw this Maverick thermometer in a news article for "10 Great Gadgets for Summer Grilling". I love practical, effective toys but I can't see how it can measure internal temps. Anyone have first hand experience using toys like this? Thanks. :)

I tried something different and cracked my Pampered Chef flat stone sheet on my gasser earlier today while laying down 2 room temperature NY Strips :( I preheated the grill using the 2 outside burners to 450 with the stone right in the middle of the grill area. I laid down the first strip no...

Hello all, Using my 22.5 WSM, my M.O. is to smoke large amounts of meat (butt, brisket, chicken) then portion out into 20 oz family dinner servings then seal and freeze using my Food Saver. It saves $$$ and time for busy weeknight dinners. Last night, I heated, opened and served a 2lb bag of...

Hello all, It's been a while since I posted. I had my first smoke of 2014 last weekend. I filled my freezer with pre-portioned pulled pork and brisket dinner servings for quick family weeknight dinners. A neighbor who is an avid bow hunter just gave me a 3-4 lb wild turkey breast he shot...

Hello all, I bought a Cuisinart Spice and Nut grinder a few months ago on impulse. I thought I was being extra careful grinding an exotic (ie unknown) homegrown dried pepper mix I received from my co-worker many years ago. I wanted to grind it more so the mix would be more uniform in size...

Is this beyond stupid? I saw this article today. I guess it is too much to ask the Chinese to reduce auto & truck emissions. I visited Beijing last Aug. We landed around 1pm local time and I mistook the heavy fog for smog. I guess they have to start somewhere. :confused:

Hello all, Here is my earlier thread. I'm finishing up the smoke right now. I started with 12 lbs of Costco chuck roast. I used a basic Bulgogi recipe from a retired co-worker (soy sauce, white wine, sesame oil, garlic, sugar, sesame seeds, pepper, chopped green & white onions). I marinaded...

I've had my 22.5 for over a year now with 25+ smokes. It is well broken-in and seasoned. When I got it, placing the lid completely in the groove was tight to the point of it sticking. It was never easily removable hence all but one the lids has not been completely sealed. After every smoke I...

A former co-worker suggested I try making Korean bulgogi. I've marinaded and grilled many meats before but now I'm wondering if anyone has tried this smoking a chuck roll or roast? My plan is to create the marinade then marinade overnight, add more via injecting then cook L&S to fork tender...