Recent content by hagcel

So, how was it? You do a fermented sauce?

I have both remote and instant read thermometers. There is also the matter of the additional flavor you can get from using cider or beer in the pan. I will try to give them a call on Monday. Interested in the stone / brick idea. Thanks for the idea.

Man, I hate to bump a 10 year old thread, but what are you using? My smoker is just over a year and it's water pan is toast, and Masterbuilt says new ones aren't available. (Rather they did not respond to my question and when I went back and checked, they had a notification that any parts not in...

Don't knock San Diego... But really, it was the power of family with a 3 year old son.

My goal was smoked wings, collard greens and baked potatoes. The cook required a shift from 350 to 225 then back up to 325. I was smoking on our offset barrel stick burner, and ruined the wings. They were edible, and moist, but so overpowered with smoke flavor it was like sucking on a stove...

The friend who got my old grill? She kept calling it "super cute". She's the most amazing baker, who makes all of our birthday sweets at work, but hates sweets herself. She was pretty excited about the excuse to buy a rivet gun. :) It wasn't my favorite grill, but it made us many great dinners...

Got pulled away from my offset smoker, when the doctor called and said, "You and your wife need to meet me at the hospital in 20 minutes, we need to induce labor, you're going to be a dad tonight." Over 10 days in the NICU, I brought in smoked apple dumplings, nuts, and fruit salads...