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Recent content by bwarbiany
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Surprised nobody has mentioned it in this thread, but one of the keys to tri-tip is slicing it properly.
Easiest to just to a youtube search for videos, but the basic idea is that you halve the roast along the grain, then slice perpendicular in each half so that you're cutting your slices...
Very happy.
Although I screwed up the ribs a bit trying to change temps (got bad smoke), that was just a lesson learned. They were still the most moist ribs I've ever smoked.
And the ABT's were amazing. I'd done them once before and my wife and I both agreed "this is what they're supposed to...
White smoke means your chips are igniting, not smoldering. If you have them in the main chip pan, there's not (IMHO) much way to avoid that.
I use the water pan, lined in foil, sitting on top of the chip pan. I use chunks, not chips, and try to space them out well enough that they won't cause...
Yeah, if I want to wait until June, I'll get the nest included and a few other accessories for $1130 plus tax: http://www.socaleggfest.com/event-eggs-for-sale
I've also been looking at the Kamado Joe BigJoe, which is available at Costco road shows for $1199, which includes all the firebox...
Agreed of course that the cook and the technique is far more important than the equipment... Equipment can matter when it helps the cook do his job better, though.
BTW as much as I said I liked the oval design of the Primo, I went to another shop today and they're offering the XL BGE for...