Recent content by rio_grande

With chips fill it as full as you can get it and I don't soak. I use primarily chunks. And I put as many as I can but there are a lot of air voids in the box. I think chips packed in last as long as chunks, but my chunks are free.

I have the 3/4 hp cabelas and run it through the small one first pass. Unless I want it mush which I never do. Make sure the pressure on your nut is as tight as you can get it by hand. Rye freezing it is in my opinion the best bet.

Well how did it go????,

Nice build Tim!

Would love to share the dough recipe, but it came out of a bag.

I have done a few on the grate, but the stone made all the difference in the world.  This was my first shot at a real pizza. Wow no burning on the bottom, hot clear through I just have to figure out how to get the top a little more done. 

I wish, but it ain't looking good for me this year.

Hey good to hear from you. I been around just not posting much. They sure are good. I spiced the sausage up with some Cajun seasoning and just enough brown sugar to give them a hint of sweet. They were awesome.  They are almost a meal in and of themselves.

They were a hit! Easy to make and tasted fantastic. 

Turned out really good. I will get more confident. Really easy. Little hickory was a nice touch.

Been a while since I uploaded pix. Much easier now.

Well I love hot and spicy but wings always leave me wanting more meat with my hot and spicy. Tried thighs, but they are a bit too meaty to get good spice in so we started doing legs. I recently got a weber performer so I thought what the heck.  Started off high heat searing the outsides. Then...

Actually started out around 250 but not on purpous, i am new to the weber and had a tough time getting the temp up. Not sure guess I will have to try another one.

I have my doubts too Jerry. This is the first brisket I have ever had an issue with. With dozens under my belt thought I would try something different. Maybee the old way was the best.