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Recent content by MNholla
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So my 44 year old hand-me-down 22" Webber kettle bit the dust a couple of weeks ago so I went and bought a new 22" Premium Kettle. Struggling to get the legs on this thing, the lock pin component is really cheap and always slides out of place when I am trying to get the leg to click into place...
This has been a very informative thread to say the least! I am looking to move away from my Chargiller 5050 and get a dedicated smoker and think that the OK Joe Highland is going to be the one
I have seen some videos online lately where people pour boiling water over their chicken prior to grilling it to crisp up the skin. Has anyone tried this? To me it seems like a bad idea - but then again I have never achieved crispy chicken skin on the grill...
I have a question for the members with the off-set firebox for the 5050. Do you have to take the handle off of the side or does the box sit under it? I would love to add on the box but cannot lose mobility
I have been on a cowboy-taste profile lately. I mix in some coffee with Montreal seasoning and it has been great.
Otherwise we are big fans of Brown Sugar Bourbon by McCormick's and Chili Lime by Weber
Does anyone here have one of these wood pellet grills? I am getting bombed by ads on Facebook for them. Really cheap price point compared with similar rigs from other brands.
https://zgrills.com/
The wind was pretty brutal up in MN yesterday - cooked this in my Char grill 50/50 using cherry pellets in my a-maze-n smoker - my dog enjoyed being outside all day with me
I have never done velvetta either. however, on my last cheese smoke I bought block of processed horseradish cheddar (didn't read the label close enough). I was pretty pissed but it turned out to be the best cheese of that batch. I think I will always put a processed cheese in the mix from now...