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The handy thing about smokers is that they eventually coat everything with a thick gooey layer of grease :)

That's a beaut!

We've gone totally paperless in our kitchen. Our preferred recipe research tool is Pinterest, my wife and I share around 2 dozen food/recipe Pinterest boards where we pin new recipes or ideas. Then we use an online site called "Plan to Eat" for organizing our recipes, menu and shopping list...

I would not think pre-sliced pork belly would be a good choice for making bacon. Being already sliced, it's going to (over)cook too quickly.

We had some leftover pulled smoked chuck roast in the freezer last week, and needed a quick dinner one evening when we both got home late one night, so I thawed it out and whipped up a quick batch of smoked beef posole soup. I think I took leftover posole to work for lunch at least 8 times, and...

I agree with Dave from Denver. Steven presents lots of great ideas, but he's not exactly dynamic on camera. Still, I've watched all 12 episodes that have aired so far (dunno how many they're making), and I'm going to replicate some of his recipes/ideas.

I haven't logged on here in a few days, so I just saw this thread... I'm in! And I agree with those that the fees should be paid out of the total donations. Chris, I'm sure I'm speaking for others when I express my sincere thanks to you for putting this together, and for living up to your...

I used to teach knife sharpening classes when my kids were in Cub Scouts. My wife is a little dubious about the $300 Japanese water stones I would like to buy to keep our kitchen knives sharp :D

Since I'm using a dual-probe thermometer, I cut the slot in the vicinity of the rubber probe port, since both wires have to plug into the remote sender unit.

Mine sealed up nicely with smokey grease after the first cook ;)

I wouldn't trust this. First, it assumes that temp vs. cook time is linear, and it's most likely not (I'm not a thermodymicist, but I may pass this question on to one I know :) ). Second, it assumes that double the Fahrenheit temp is twice as hot, which is also not the case.

Interesting, but I'm not sure how well that would work from inside an all-steel smoker or grill, or how long it would last with electronics inside the cooker.

I'd say that's much wider than needed. I slotted mine with a 1/8" thick hard grinding disk. It took about 30 seconds to cut the slot, and another couple minutes to file off the burrs and smooth the edges. I get virtually no leakage from the 1/8" x 1/8" opening that remains once the lid is on.

I tried for 2 years to smoke on a Spirit gas grill, with mixed results. I had a couple awesome cooks, but probably 75% were disappointing. The problems I ran into were: - poor temp control - either too much heat for the wood (it burned up too fast) or too little (no smoke) - inability to...

I had a "flare up" on my grill a couple weeks ago that required a fire extinguisher to deal with :D

Same here. I must have 100 hours on my Maverick since I bought it this spring, still on the batteries that shipped with it. The only issue I've run into is that the temps don't sync on the receiver at power up until I hit the sync button on the sender.

I can keep my 22" below 200 if I keep all the bottom vents closed, and the top vent mostly closed. I don't have gaskets on mine, so there is enough leakage around the door that the charcoal stays lit, but burns very slowly. I'll start out with the top vent full open and one bottom vent half open...

Beer, butter, bread, bacon, eggs, pepper jack cheese... what's not to like?

I think injecting the butt with a liquid like apple juice or chicken stock mixed with some rub, or at least some salt, helps a lot with the flavor of the internal meat. Neither the rub's seasonings nor the smoke penetrate very far into the meat, leaving the majority of the butt totally...

It's all about lubricating the correct component ;)