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  1. bill1

    Do you use toppings on your chili?

    I've got to try egg on chili!!
  2. bill1

    Pork belly BE

    Pig Candy! Love it!
  3. bill1

    Pulled Pork a little dry - overcooked?

    The most common cause of dryness is (as many have mentioned) is just not taking it to high enough internal temperature. It's counter-intuitive, at least compared to beef, where the more you cook the dryer it becomes. That all said, your pictures didn't look all that dry to me and it appeared...
  4. bill1

    Here we go …. This will be the next thing that’s banned

    I'm no expert, but I think if someone's suicidal you prefer they use poison...the recovery rate is pretty good. Especially compared with guns, which turns out are remarkably effective at killing people. If you recover from a suicide attempt, you hopefully get some support and can turn things...
  5. bill1

    Do you use toppings on your chili?

    Gotta' have chopped raw onion. Anything else is just noise. White, red, or yellow doesn't matter.
  6. bill1

    Beginning to hate my MES40

    I'd say the problem with the stock unit (as you mention) is that the smoke is generated by the heating element. So as it goes on & off to regulate cook temperature, your smoke generation does as well. Adding more precise temperature control (like an Auber) may switch the temp more frequently...
  7. bill1

    What am i doing wrong with seasoning this pan?!?

    one last comment...I find pans season better with the cooking surface upside down. The oil (or Crisco) that's needed will stick, the excess falls away. Of course if you're doing this in the kitchen oven you'll want a drip pan underneath that can handle the heat. As others have said, a new...
  8. bill1

    butt and brisket

    I think the WSMs tend to hotter at the top (heat rises) so that's the reason I'd put the butt on top...it's thicker than the brisket so will cook slower. Even then, I'd cut the butt in two to hasten its cook time.
  9. bill1

    Attaching external cold smoker box to Traeger?

    I agree. Start with something like the Bella...the MB takes a lot bigger hole. And not everyone loves the MB...you might want to do a search. There's no forced air with the MB, and they're optimized to be used with simple low-flow boxes, so you could get mixed results in a pellet machine...
  10. bill1

    Butterflying a pork butt.

    I usually cut my butts completely in half, so they're 2 separate pieces, not really butterflied or spatchcocked. If they're partially frozen, gliding along the bone instead of into it can be challenging. I see no downsides if you're "pulling" all of it and they definitely cook faster including...
  11. bill1

    Karo Syrup Experimenting

    I've never made my own sausage, but when I want a hint of sweetness in sauces I start with maple syrup. Usually I avoid using so much the maple flavor becomes obvious, and then I'll add Karo if I just want more sweetness. But it seems for just "sweetness per ounce" the maple syrup packs a...
  12. bill1

    Brisket on Traeger Pellet grill

    Pulling at 198 should have given a good brisket. I like using multiple thermometers just to see if I have an Odd Man Out issue. Pellet grills move a lot of air. Hope that wasn't part of the dryness problem.
  13. bill1

    Shotgun shells - questions, the build, and the smoke

    I stuffed mine with cheap Banquet frozen sausages. Thawed them a bit in the microwave, rolled them a bit smaller than standard so I could place 2-3 strips of cheese slices into the noodles with the sausage. Cooked them in the toaster oven on a pan covered with foil. Rotated them half-way...
  14. bill1

    What's Up with the Price of Mayo?

    +1 to that! Costco sells a bouillon in a short but wide lid jar that's perfect for leftovers. Mayo jars are shaped like a beer bottle
  15. bill1

    What's Up with the Price of Mayo?

    Thanks, but Kids have trouble with the large squeeze bottles...although it could be an intermediate transfer vehicle. It's about monthly I think of something I simply must get a 3d printer for....now it's making a squirt top with threads to fit a large mayo jar! Or just save an old lid and...
  16. bill1

    Daveomak?

    He may also be monitoring things but can't reply. If so, DaveOmak I'm thinking and praying for you. Maybe a loved one can post a status if he can't. And if he's passed, may he RIP.
  17. bill1

    Need help/ideas for converting proofer cabinet to vertical pellet smoker

    Make sure the walls and door is double-walled like a MES, otherwise, you 'll have a lot of temp variation inside. If you were going electric, you'd need to worry about power but a pellet grill apparatus should give you plenty of heat and smoke. Set it fairly high when you're starting out, then...
  18. bill1

    PBBEs - Kettle Style

    They look great! And I've got a PB to use up. Might put a little honey in with the BBQ sauce.
  19. bill1

    Inexpensive or Quality Pellets in Hopper When Using a Smoke Tube?

    I'm pretty happy with the Dirt-Cheap Expert Grill Walmart pellets. But when I've had bad pellets to just "use up", (and I have some old bags of Traeger-brand pellets I put in that category) I put them in the hopper where they're mostly being used for heat and put my favorites into the purely...
  20. bill1

    FIRST TIMER with the Bella

    The website https://www.smokin-it.com/product-p/bsmkgen2.htm recommends chemical cleaning but I'd never do it. The inside wont' get that bad...consider it flavoring. But the tube/pipe will coat up with creosote kind of gunk. When new, I find the drill size a size or two smaller than the...
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