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I don’t know if you guys are using iOS or if the new app is out for android, but they’ve completely abandoned the old design and started fresh. Whoever is making the new app knows what they’re doing. Give it a shot. I knew they’d eventually figure it out, and it looks like they did.

They carry Wernesgruner, which is an outstanding German imported pilsner. It's great german beer at natty light prices. Unbelievable deal. Their pork butts aren't that great because they're like 15% injection. Done side-by-side with a non-injected one from the cryovac, you can taste the...

I‘ve got a couple racks of ribs ready to go but if I can get one, I’ll do a Berkshire shoulder. Apparently there’s a store downtown that might have one.

The big thing in my opinion is staying out of the plane of rotation and wearing eye protection. When one of those disks lets go it’s impressive. My HF grinder has served me well.

I've got the signals+billows setup. It may be oversized but it works perfectly well on a 14.5" WSM. That little guy moves air! The hardware really is typical Thermoworks quality (battleship).

I’m done here.

I understand that you have a fair amount of anecdotal experience with these things, and that can be valuable. However, peak amperage available through a rectifier depends on circuit design and the quality and limits of the silicon parts. A resistor is just a curly piece of wire that gets hot...

We got a pre-86 model about 10 years ago on eBay. Paid something like 50 bucks for it. I just needed a good cleaning and some lubrication. The thing is a beast. From a electrical design standpoint, the new electronics and motor are more efficient, but more complex and less resilient. They also...

I’ve done this. Also cut a piece of expanded to fit over the bottom grate. It really worked well and reduced ash clogging in the 14.5

Sounds about right. I have a Silver A so this is what applies to me: I did some fajitas today for lunch and afterward baked everything on the grates until it was crispy and scoured it off with crumpled aluminum foil. If it’s really bad I’ll take them off and hose them down with oven cleaner and...

Looks like they’re going to use the NDA on meat plants, keeping them open. I don’t think this will be as bad as we have been thinking.

I got mine at goodwill. I have a nice smaller Griswold and a large Wagner fry pan that have been re-seasoned and see regular use, particularly for making corn bread. All it takes to reseason is some oven cleaner and some bacon (not at the same time!). Of course you have to be careful of whether...

I looked into it further and apparently it varies by state and region. However, almost all have some regulation. I suppose in order to be fully complaint many use kiln drying, but not all. Here’s a neat interactive map of firewood laws: https://www.dontmovefirewood.org/map/

B&B chunks are pretty common in my area. Typically Pecan and Cherry, though sometimes I will branch out into Oak or Hickory, particularly with beef. I have not been able to discern a difference between brands. All I know is that your wood must be sufficiently dry or it will burn dirty. All wood...

Actually, funny as it sounds, H-E-B does in fact carry Berkshire bone-in butts (and a lot of other berkshire stuff) at their Central Market store. At 4.29/lb I think I can swing it!

Thanks guys, I'll take a look at some of the local butcher shops. We also have a lot of mexican meat markets around here that can probably get locally raised hogs. I know some of them will sell whole and half hogs if you ask. We have some halal places, too. Obviously no good for pork, but it...

After reading up on how pork has had a lot of the fat bred out of it so that it could be marketed as "the other white meat", I've wanted to try some of the older breeds to see what it used to be like before the pencil pushers got ahold of things. I've heard a lot about Berkshire and Duroc, but I...

Thanks! I'm glad you liked it. I did another overnight smoke last night of two pork butts. Came out perfect. It was very interesting to see the graphs, showing the stall so clearly. Very cool. I should have saved some of the graphs for attachment here. The blower attachment held up just fine and...

The Kosmos video wasn't really my style, but the idea of a butterflied pork butt is interesting. Donna's work was impressive in Harry's video, but it's been too long since I took A&P - I couldn't keep up. If I did it, I'd just end up doing like Kosmos did. Aldi's been having half-price boneless...

I did the good old BRITU ribs today, with two racks of BB ribs, following the directions to the letter. I don't really think the temperature change at the three hour mark makes a great deal of difference to the end result, but it gave me a way to see how stable the setup would be and how easy it...