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Knife ideas I second the boning knife comment. Sharp and nimble. I use a Victorinox off of amazon and it has served me well.

Always good to see another NC poster. Welcome aboard.

As a Raleigh-dweller I feel obligated to claim NC State as Russell Wilson's formative college location. I was so disappointed to see him go (although his replacement turned out okay). Sour grapes aside, the snacks look great! Wish I had motivated myself early enough yesterday to do the same.

Welcome to another Raleigh member. You'll be happy with your smoker choice. And the panthers are looking surprisingly decent right now!

SeriousEats did a run down on cleavers a while back. They ended up recommending a Dexter-Russell 7" cleaver. They also list some other good ones. I bought the Dexter-Russell one and have loved it for the entire year I've had it. Very sturdy, well-built knife. Here is the link to their round-up...

I live in Raleigh and the ribs served at the Pit are accurately described as "decent". Nothing great by any means and it is more of a white tablecloth BBQ restaurant than anything. Flavor is nice, but not the most tender. Ed Mitchell isn't actually associated with the restaurant anymore, but...

Welcome to the forum. My family sneaks out to Crested Butte a few times a year for vacation. You're a lucky man to get to enjoy Colorado scenery every day.

Welcome to another North Carolinian. I look forward to that recipe and seeing some of your cooks.

Great idea for a thread. Here is my loyal companion: First, the obligatory puppy shot. I couldn't say no once I saw this picture of him. Here's a more recent image. And, lastly, when I made the mistake of leaving him with my girlfriend before Halloween. I still don't know if he's forgiven...

Been a little slow getting these up, but I finally managed to sneak away from the drudgery (read: work) and the boss (read: girlfriend). I bought a 18.5 WSM a few weeks ago and decided ribs were an obvious first choice. I have had a few opportunities to do a few chickens since then and am...

Meat and beer is always a great combination! Thanks for the suggestion Alan. I picked up a pork belly there one time that I cooked sous vide and then deep fried. Now that I'm making the plunge I need to make my way back over there to explore. The only smoker I've had experience with was the El...

I sure hope they are cleaned by now and being used to sear some great meat! When I inherited an old cast iron pan that my grandmother was going to toss I soaked in vinegar for an hour and then scrubbed it with steel wool. Restored it to new and just needed to be re-seasoned.

Kenji Lopez-Alt (MIT grad and SeriousEats website contributor) uses his Thermapen to check temperatures in cooking oil and pot water so there shouldn't be any issue with getting just the probe tip wet. You should avoid submerging the plastic casing though unless you have the newer waterproof...

Glad to see another new North Carolinian on board! I'm just about to build my 18.5 WSM and will be doing my first smoke down in Raleigh this weekend. I've heard good things about the BBQ throwdown and was thinking about making the trip. Maybe I'll see you down there.

Hey Chip. Glad to see I'm not the only new person joining up. I also have a gas grill that I've used sparingly (Charbroil infrared). My 18.5 WSM just showed up today so I am about to build it, but I'm already planning my first few (solo) adventures. Good luck!

Hello everyone. My name is Ashton and I'm currently living in Raleigh, but originally come from the rural Northern part of the state. I've been browsing the site for a while and finally decided to take the plunge into smoking. I decided on the 18.5" WSM since I'm a novice, although I have helped...