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  1. philpom

    Side project: Hooch

    You should give it a whirl, super easy and fun. Since you have brewed beer before I'll assume you have the racking cane already.
  2. philpom

    Hey Gents/ Gal's, anybody come across this?

    Ha ha! I get it.
  3. philpom

    Hey Gents/ Gal's, anybody come across this?

    I'll give it a shot using grok. Based on the user’s description of the Char-Broil Digital Smoker 2.0 (likely the Char-Broil Deluxe Digital Electric Smoker, model 17202004 or similar), the issue of the smoker puffing smoke like it’s under pressure and hissing with a final release at the start...
  4. philpom

    Side project: Hooch

    We have been doing this for years, fermenting fruit juice for joy. We have it down to an art. I consider it a useful skill :emoji_sunglasses: It was time to rack a batch so I grabbed some pics. Depending on the juice you use, some will be more dry than others. I prefer the dry variety but...
  5. philpom

    Yes, I still grill Meat....

    A very nice looking meal! I could just eat from the board and call it a day but the steak and salad had to be amazing. Very nice.
  6. philpom

    Hello from DFW.

    Hey Steve, welcome from Denton! looking forward to your success.
  7. philpom

    Smoked pork ribs

    certainly will be delish, the only catch is because it's savory only you really need a semi sweet glaze to finish. Salry/sweet on pork is great.
  8. philpom

    No sauce

    I agree, I do glaze my pork ribs half the time and I like to mix about a 1/4 cup of bbq sauce cut with 1/4 cup apple cider vinegar in to 6 pounds of fresh pulled pork to finish. Just enough to give it that extra something. Those thick overly sweet sauces are for bad bbq.
  9. philpom

    Too Much Q?

    I do some form of barbecue almost every weekend and at least twice during the week. I eat that for lunches all through the week and it gets incorporated in to dinners most nights except Monday is salad or sandwich night. I find that staying away from the sides except maybe some veggies keeps...
  10. philpom

    Smoked pork ribs

    Thank you. Sometimes I feel like I'm doing ribs all the time and I go through a phase where I tell my wife no when she asks me if I want some. Then one day I realize I haven't done them forever. They're on sale somewhere every weekend. Maybe it's time again!
  11. philpom

    Can ya recommend a WOK?

    I'm pretty sure those rings are meant as a counter stand for round bottom woks. Might work on gad but I'd be afraid of damage on a ceramic top.
  12. philpom

    Smoked pork ribs

    I've got 3 gauges on the chamber, low left, low tight and too middle. They read high with the lower gauges reading somewhere between 275 and 300 and the higher gauge 375 ish. There is a catch, I run with no tuning plate, no baffle. Some call it top down versus using baffles and plates cause a...
  13. philpom

    Can ya recommend a WOK?

    I don't know anything about the vortex but I have this grate on my 22" kettle. It fits perfectly. I can vouch for CGS, the brick and mortar store is here in town and Tom lives 300 yards from me. Great business and great guy. I have total faith in what he sells.
  14. philpom

    Can ya recommend a WOK?

    I have one of these, they are great. I use it on the kettle but it is a round bottom. https://ceramicgrillstore.com/products/16-inch-cantonese-wok?_pos=1&_sid=ee838279b&_ss=r
  15. philpom

    Homemade smoked beef sausage

    Oh man, even better next day. I asked the kids what they thought and they looked at me like I was crazy. "It's just sausage" while that is deflating I'll take it as a victory, mission accomplished, it tastes like smoked sausage! :emoji_laughing:
  16. philpom

    Homemade smoked beef sausage

    This is just basic smoked sausage, it's universal and delish. I blended, stuffed, dried, smoked and ate in a day. Nothing fancy, no ice baths, no rigorous temperature graduation etc. It was dinner! Ground chuck, granulated garlic, onion, black pepper, chili powder, red pepper flakes...
  17. philpom

    Home Grown Tomatoes

    Now that is a snack!
  18. philpom

    Smoker Purchase Suggestion

    Consider a kamado if you don't need tons of space and want real versatility. They can hold steady temps for 12+ hours with out adding fuel and can run anywhere between 150f to 700f. They smoke brisket, bake bread, make pizza, and grill up anything you want.
  19. philpom

    I hope everyone had a great Father's Day

    The roast looks great, I haven't owned a rotisserie for a very long time but it's something that floats around in the back of my head often. Yes, the cigar was great, especially after about a half hour into it. The last 1/3 I'd always the best for me. I did enjoy a little Toki whiskey with it.
  20. philpom

    I hope everyone had a great Father's Day

    Nothing like a shopping spree! Happy birthday to your wife! I'll likely take flak but I'm happy to share this very simple recipe. a bit more than 2 lbs 97/3 ground beef 1 tb black pepper 1 tb garlic powder 1 tb onion powder 1/3 cup of ground dried hot peppers 2 tb regular tender quick...
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