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I wanted everyone's best go to method for bite through skin. I have found old posts but I've done almost everything. I dont like soft mushy skin, and my biggest problem is getting skin thats plastic consistancy, which I don't like either. Sometimes Im tempted to throw it all out before I...

Well I searched pretty well and didn't see anything so forgive me if I missed. I just have been seeing 22 inch wsm users waking and loading another 3/4 pounds of kingsford in the morning hours during overnight cooks. Well I havn't logged on for literally years but fairly recently I purchased a...

Hybrid-type sauce This went the fastest in the line of 65 people that came to my little reception. I laid it up against/next to all of Sweet Baby rays mixes (were on sale at store. I just wanted something more familiar for people who would want choices) + a bottle of a vinegar based next to...

THE ASH BATH Step 1. Find or buy a square, handled, scrubbing brush (the ones that are not very abrasive, im not sure what there called but there pretty gentle. Dont use copper etc). Also have a large crappy fine brisled paint brush for bbq only. 2. Every time after your cook start with the...

Is lemon thyme good or not so much. Ever use a dried anaheim, or big jim chili? is it worth the time drying, smoke/drying, or dehydrating or is it just better for making AWSOME rellonos? Aji Lemon' (sp?) Does it truly have an unbelievable citris taste somehow or is this another joke. also is...

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 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...

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...

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...

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...

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...

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...

so just to verify for sure this time.. dry mustard in everyones (or not everyone, depending) experience doesn't "activate" or whatever the term is, ON bbq meats, when included in rub (brisket, pork, etc.)? not at all period, or is it just kind of agreed on that its just not enough to do any...

lately have been kind of caught up in thinking that fresh wild mushrooms are pretty good eats, and kind of fun too. I REALLY need a recommendation for a good acurate detailed book of them though if anyone has one. Im in CO. (might not matter though for a recommendation). Anyway I have a...

was somewhat getting ready for dinner last night and got distracted outside. I put Olive Oil in a stainless skillet and def. didn't remember turning the burner on but ended up finding a new flock of weeds growing and started pluckin em when I was on a smoke break, lol. well when I finally went...

tryin to keep this short, but: put a tri on the smoker a couple nights ago or so and thought it was pretty darn good, but different. I've never actually smoked one before (I know, sorry guys) so thought i'd try. Was obviously more tender, but a bit dryer. Keep in mind i've GRILLED a load of...

am I better off using fresh orange, lemon, lime, etc. zests rather then dryed orange and lemon peel? what is a good use for dried? silly question right, but I just keep wandering if its kind of a worthless thing to have around. Im thinking of marinades, brines, cures, pretty much anything for...

well we ate at a place that had GREAT alfredo sauce. knowing nothing about it it just looked and tasted great. Looked like a lot of melted butter in it or something, maybe this is normal but i've never noticed before..kind of different looking and tasting, best I've had so far. Anyone have an...