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Been trying a few online recipes for both Italian and breakfast pork sausage, so far they are just okay. Hoping someone here has a recipe or 2 for either of these that they would be willing to share. I've been using pork butt and the scraps from spare ribs. Thanks

Thanks all, sounds like I'll just keep doing what I've been doing, whatever it takes to get it clean.

For those who use a cast iron skillet how do you clean it? I know you are not supposed to use water, soap, or a scrubby, but after a hard use those are the only things that work. And yes, I oil it a bit after. So how do you get off the really crisped on crud?

Thanks Lew, that's a big difference.

Can someone with an EX4 measure the headroom when trying to get something in the door of the smoker? I have a Rec Teq 340 and find it's 6.5" to low for some of the foods I want to cook.

Just the 2 of us too so we picked up a 7 lb breast. Calling for rain all day Thursday, think I'll put up the small gazebo and use the smoker. My sister in laws brother, mother, and father, just tested positive, no gatherings here.

Okay, guess I just repaint once in a while. I've always debated whether a cover is worth using or not, especially since they are all full length to the ground now. Other then this year, we get a lot of weather, rain, snow, wind, and so forth. I have 3 grills out in the elements, all covered.

Last fall I stripped down and repainted my 2001 Genesis Gold. I use a cover on the grill and where the cast sides hold the handle the High Heat satin paint has rubbed off. I had stripped these down to bare metal, primed, and painted the parts. I know it's not going any harm, being aluminum, but...

I'll give that a shot next time.

Came out great but took 11 hours. 5.5 lb Prime flat injected with beef broth about 2 hr before going on the grill. Cooked for 4 hrs @ 225+/-, bumped to 250 for the rest of the cook. After 1st 3 hrs I spritzed every 30m till I wrapped it in paper @ 5 1/2 hrs. @ 9hrs the sides read 203 and felt...

Thanks

Looking to cook just a flat using https://www.virtualweberbullet.com/brisket-flat-central-texas-style-butcher-paper/ as the recipe. Can anyone give me an idea of roughly how long a 5.5 lb flat would take at 250 degrees? Thanks

3 out of 10, guess I'm not a gear head.

I stop in when I'm passing by. Good trout fishing in the river too.

The bird I did last week I quartered. I did it on the kettle so i get the skin crispy, I found it simpler to handle and cook.

That's a thought. I'll write down the measurement and see what I come across in the stores I stop at. Not many of those these days, pretty much only go into a store if I have to.

I like the idea of the midget 18, especially as how I have one I don't use that isn't selling. I'd go for it if I thought it would survive long trips in the uncovered bed of the truck.

I changed to a B&W laserwriter when I retired, 7+ years and it's still working just fine. Much nicer not screwing around inkjet cartridges.

Don't have a rib roast handy, but I did just put a 7.6 lb frozen butt on the JJ, it fits when positioned just right with hardly any clearance. The measurement from the grate to the lid 4.5" or just a tad under, in the center. My 18 kettle measure just under 5.5" in the center.

I've been there a couple times, it's good, but I like mine better.