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Credit and debit cards are making us all a lot dumber. And they tack the 3% service charge onto the bill. I'm paying an extra 3% to spend my own money. I've been moving back to cash. I put down a $100 bill on a $60 lunch last week. It took them 10 minutes to bring back the change. They must...

Wow......That's good looking pork butt. I like the idea of pulled pork butt. I also like the idea of backing off on the sweetness and adding the pepper. Nice work.

That's a lot of sliced beef. I'll bet it's tasty. Should make for some good eating during the football games. Nice..........

What a sandwich. I like the technique for getting the chicken crisped up. I'd have to pass on the HDD though. Pretty much a spice wimp. I may need to hunt down the Braai Salt. Good job.

Nice looking sandwich. I need to poke around the freezer. I thing there is a roast in there somewhere.

Nice looking bacon. The final product looks great. I also might back off a touch on the smoke, or use a less prominent wood, like apple. Good job.

Nice looking ribs! A feast to say the least.

It would not be a decent get-together if something didn't pop up. The food looks good. I've eaten plenty of burned hotdogs. They're still good.

Interesting....It's the slaw I grew up on. Maybe it's a west coast thing. Thanks for kind words. They definitely have meat on them. I prefer a bit more fat myself. Thanks.......... Thanks...... The tube made a big difference. I agree. Stick with St. Louis.....

It took 5 1/2 hours. I let them rest for 1/2 hour. They could have used another 1/2 - 1 hour on the smoker, and perhaps another 1/2 hour or so resting.

Smoked some ribs yesterday. Personally I'm not a big fan of baby back ribs, prefer St. Louis cut, but it's all Safeway had and I didn't feel like driving out of town. Rubbed them up with the same SPOG I used on the turkey breasts the other day. It was fine, but I think I'll go back to 40% salt...

Rice-a-Roni is long gone. Manufactured in Bridgeview, Illinois. But the cable cars are still in San Francisco.

Once on the Wifi I was able to open the app, go to the Setup page, and the click Grill Options button. There I noticed the Grill Temperature Adjustment had been changed to -10 at 150 degrees and changed to +15 at 500 degrees. Gee........a 25 degree span. I moved both back to zero. I did the...

Finally.......I was able to connect the smoker to the internal Wifi. I undid all of the internal Wifi and GMG Wifi settings I had made on the iPhone and on the router. As if I had never tried to connect the smoker to the Wifi. I did the following: Turned on the smoker Went to the iPhone setup...

Fideo noodles are basically vermicelli noodles which have been broken up. The Moderna brand we use is sold in Mexican markets, although I've seen them in Safeway. We brown them for a bit in butter or oil to get some color on them. Like rice pilaf. We then sprinkle in a little chicken or beef...

Thanks............ Yes.....I read a few forums on the internet where they suggested setting up the guest as strictly 2.4. I did that and it helped, but was still disconnecting. Another thing I read was to dedicate an IP address. I need to get the MAC address to do that, and last night I just...

Smoked the first turkey breast last week on the Smoke Vault 24. My wife raved about it. I hate it when the first of anything is a hit. It sets me up for failure on the second try. Oh well.....we'll through caution to the wind and go for round two. And, just to add to the challenge we'll use a...

Well........I threw on a turkey breast. The temperature on the display (237) was off from the temperature I set (250), and the temperature I set was off from the probe I had in next to the turkey breast (262). 25 degrees. And it was the same 25 degree span when I set the temperature at 220...

Nice job. I have not tried ribs in Pop's brine. Poultry yes, but not ribs. Not certain what the flavor profile would be like. Since I have a new-to-me pellet smoker, I may need to brine some up for a smoke this weekend.

I pulled the trigger. The smoker was $150 on Craigslist. Eight years old, but it looks like it's been well cared for. He fired it up and walked me through the process, so I know it worked there. I'll unloaded this morning. This afternoon will be a turkey breast to break it in. That will be a...