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Team Canada

I just remembered why I was able to foil tape the vents on the one-touch... mine's a silver The only advantage, other than being $40 cheaper I've done another cook, keeping the two other vents foiled and it definately keeps the temps way more predictable (especially if it gets windy) and...

I've really not ran into feeding up to 6-8 people using a 22' for grilling For indirect, I've done 10lb briksets, a couple big butts, and up to 5 racks of ribs (using the kebob stick method)

I actuality found this method to work... Foil tape the 2 holes not in use, use lump which produces less ashes... and I was able to hold 250, for 6hrs straight with no adjustment, other than when I had to foil my meat (I had to then bring it down)

Actuality the top vent is mostly open all the time, but should the temp spike, as I use lump, I'll bring it down with the top vent as my bottom one is usually always closed When I bring it up from cold, slowly with appropiate bottom vent adjustment and with a small minion... I'll be able to...

Now... I personally haven't had any issues at all holding temp with just fire bricks, heck even without I'm a lump user as well, however, this is what I think almost everyone seems to make their mistake on when performing their light, Minion or not... You want to bring your temperature up, not...

Well, I broke down and picked up a "Tadafusa Nashiji Hand Hammered" 7" Santoku with a classic pakka wood handle The other half didn't like the big bolster and rivets with a full tang. This also meant it was a bit cheaper for the same Its a Aogami Blue #2 Steel Core (carbon steel) wrapped in...

For consistant cooks, its foil for me... I haven't had any better results without, and have had far better cooks with. Assuming all meat stops absorbing smoke @ 140 anyways, I see no point not to, especially when you can just unfoil to finish at the end anyways. I figure its just braising...

"I" personally don't care too much about the origin's... but I work in IT and globalization unfortunately is a reality (not a big fan, but again not a huge fan of Nafta neither ) Regardless, I don't see a difference in performance with my $3XXish retail'd Staub Pumpkin compared to the $50 Ikea...

I've always used a crockpot to do my slow-cooking, but have found it to always ended up in a mushy, but tasty mess. I've really only been using cast iron as of late, purchasing a couple used skillets and most recently some dutch ovens. I have one from Ikea's Senior line, which was a really...

I never liked the RO briquettes I have a half bag in my pantry right now, and yet have serveral bags of lump that I use regularly. Compared to the Kingsford, I think they performed just as adiqutely and it is more affordable.

There is this shop in town up here in Calgary Japanese steel, some edge'd to 16-18degs http://knifewear.com/knives-for-sale.asp not much more than a Henckel or Wustoff set

Man I want one... Only problem is, by the time it ships my way, its close to $300 which is only $70 less than a 18" WSM I saw Brian of left hand use it at a comp, and he had stated that there is plenty of airflow to have the bottom closed once you get it to temp and hold (lid open of course)

So I managed to procure a Zwillings JA Henckels book which has all the lines of the Twin (Zwilling) line with a breakdown of the lines, design and processes used. So I was wrong, the Twin Masters are the same as their other Stamped blades. These blades are a full blade and have a full tang...

Man... if I could only find that Tamale cooker here... fricken Canada doesn't really eat Mexican cuisine.

I picked them up, and will post pictures quickly. This is what I bought: http://www.hendrixequip.com/details.asp?item=38728 They are twin series blades, and say Zwilling J.A. Henckels Twin Master Fridur Ice Hardened w/ a Spain and NSF logo (with the double twin people as the main logo) When I...

I just talked to a buddy, who's a prep cook and just swears by the Yellow Handle Henckels the Twin Master series. (he kept saying its a yellow handled knife with a german name, and when I said Henckel for the 3rd time and he looked at the knife, he said, yup that's it) Apparently they are still...

Hi guys, I belive the Forschners to be an industry standard for knives that apparently hold a good edge and is easy to hone. I had the urge to call a kitchen supply store, of which I talked to a on-road sales rep, who indicated that alot of cooks/soux/chefs like the Forschners & Henckel Twin...

Bring back the SJP with a one touch and shorty legs! I'll buy it!