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I don't post much but have been here for ten years and just have to say that I have made this several times and have always been amazed at the results. Footnote: it is the chefs responsibility to determine the "hotness" of the jalapenos. This will determine whether or not to add or subtract...

How is it that I can not connect to my HM entering my IP to either IE browser, or Bing browser, but it will connect using Google Chrome? This caused me many hours of frustration.

Clint, PEX is for water lines, not gas lines. You would want someone to hard pipe the gas line up through the floor then install a shutoff, followed by a flexible appliance connector. Shutoffs for ranges can also be installed before the line runs through the floor. Complete combustion of...

The 2012 edition of the National Fuel Gas code states that venting to exterior is not required for listed appliances. I'm betting any residential range or oven falls under this. I did service work for my gas company and have never heard of red tagging a range or oven for no vent to exterior.

Just pass the firewire thru the pieces twice so it looks looks the first pic that Rolf posted, works great.

I always use the MM but with 20 briquettes and use three pieces of newspaper in the chimney starter, works every time. Why such a small amount of briquettes?

Google "homemade lump charcoal" and click on the link from The Smoke Ring. If one chooses to make their own, I'll clarify some of the information on in the link.

I recently started making my own lump and have done one smoke with it. I sorted it out into large chunks for grilling and then smaller briquette sized pieces for the WSM. I accidently grabbed the large chunks and found that there was too many voids for a complete smoke at temp. I'm certain...

I stay with any of the Laudemio producers. Pricy, but not bad for all I use.

I build trail cameras and many people are using the picaxe microcontroller, writing code is suppose to be very easy. It looks like it may be able to do the same thing.

There's a saw mill on 168 next to Hookstown where you could probably get all you need cheap.

I like it when others cook items that look like meteorites. Good cook!.

My Guru didn't do what I wanted until I started foiling an empty water pan. I'm now getting more from my fuel and more consistent temps where they are suppose to be.

Adam, go to page one of thread.

I have Mac, Global, Henckels, Wusthof, and Forschner and there is nothing wrong with a stamped blade like Forschner. Regular sharpening is where it's at. I use the Spyderco Tri-angle Sharpmaker for my knives.

A fat cap does not contribute to the juiciness of a brisket. The only thing a fat cap MAY add to a brisket is a heat buffer.

IMHO, do a trial burn after spraying the interior with pam. New ones aren't as stable as a broke in one because of the clean shiny interior, I guess. Also, you'll find that your food tastes alot better the next day because you've been tending your smoker around that smoke all day.

There was a BBQ sales place on the way to Cypress Gardens which also carries Trager products.

I pour it over egg noodles then add the meat and roasted onions.

I'm looking for some suggestions on how others use Mae Ploy sweet chili sauce. One great way is to mix with PP burnt ends then place over seasoned steak fries and smother everything with shredded cheese.