if i have been smoking all day, i save the good stuff till later near dinner. that usaully will be something smooth on some rocks. and a cigar. unless its hots as a witches tit out then,im prob consuming a tone of water with rocks.
same but we dont peel the last layer at all. we soak the corn after peeling all the husks off except last layer some where around your 45 min to end mark and letem rip. after they were ready you peel the layer off and place your butter (real butter not that cheap crap) and enjoy. you will find...
i have not found any particular fav yet, been doing this a little while still experimenting but may i ask? your brine seems to be a little more saturated then the usual. what i mean is i have seen a few ok alot of brines that are the simple, 1/2 cup salt , 1/2c sugar , 1gal water. so this...
after looking hard at it, think aobut doing some of the following.
i would raise your baffle just a bit , looks like its riding low and maybe restricting it a bit
on your charcoal basket. you only use the lower vent for the air in not the top one. i see it looks like there are two inlets by...
just my opinion the angle and depth that your rollin at seems really low. but , just to ask a few dumb questions.
when smoking you are smoking with the exhaust fully open and adjusting the inlet?
what type of fuel are you using?
yea the owner or moderator of virtual weber did a prod test on it, its sixes but has work that needs to be done.
i think the biggest draw back is the way the lid fits on it. other then that, it is a decent expansion.