Recent content by thickstrings

Nice!   I bet that really can get very hot...

You could try  some high heat silicon caulk to hold the grommets in.....nice bird!

OK..The chicken and shrimp is well, boneless chicken breast cut into large bite size pieces, marinated in chile paste, sesseme oil, garlic ,fish sauce and oyster sauce...for about a hour .Vegetables consist of  onion, snow pea pods, green pepper, can of bean sprouts{ unless you can get fresh]...

 http://www.agrisupply.com/bbq-disc-blade-discada/p/85077/    Finding a disc is easy....This is where I got mine...ready to go... I have the 22"er.. But they sell a 24"..Notice in the pic  that it is  well above the flame...because I have a high pressure burner...So, I set it on a old lawn...

  Chicken and shrimp on the top, ginger beef and broc on the bottom........

Nice job on the smoker and the pork!

A social worker from a big city in Massachusetts recently transferred to the mountains of West Virginia and was on the first tour of her new territory when she came upon the tiniest cabin she had ever seen in her life. Intrigued, she went up and knocked on the door. "Anybody home?" she...

First of all, let me thank Noboundries for the original recipe, and Dirtsailor and Tropics for the inspiration......I took N.B's recipe and substituted Sesseme oil for the olive oil, plus a little more, and used 1/2 cp of oat flour in place of 1/2 cp of bread flour....added sesseme seeds to the...

I am finding that out as Chris Perres ,  from the Cajun bandit co has emailed me to say that the inside of his unit is about 22 7/8"...the outside of my barrel is 23 3/8"   Any sugestions for hooking up a rotisserie?  Sacrificial weber kettle? Metal band on the inside lip?

I will have to try this for pizza.....looks good!!

Is anyone familiar with this?          http://cajunbandit.com/rotisserie/22-5/   I would like to get one for my UDS

Thanks...DCB, I got the bowl from here......   http://www.foodservicewarehouse.com/pinch/mbwl-120/p1515793.aspx                                         DS, I have not smoked a whole pig.... YET    ....... been thinking about getting a small one for the brick oven though ..on a spit.

Hello Dano. I think that a reverse pressure cooker is a good idea! Don't see why it wouldn't work........Inline shutoff to hold pressure on the pop off valve?  You will be limited to what ever will fit in there though.....lots of possibilities.....let us know what you come up with...

Another  discada  cook.....Beef Lo mein...Marinated skirt steak and rice noodles....I like the rice better....Wife likes the noodles

I sure could, but, it works pretty well  as is...a problem that I will address is the fact that the inlet slider bar gizmo that they give you in the kit doesn't fit great.....leaky...so I guess I'll have to put some hi-temp silicone around it....still in all it will hold 225-275  with only 1 of...