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  1. bill1

    No idea how to use Stone Age cabinet smoker

    I may have been missing the forest for the trees in this thread. Let me make a more general statement...this looks like a wonderful home you've acquired! Wishing you years of happiness in it. The prior owners seemed to have been well invested in this both monetarily and personally! Now go...
  2. bill1

    Char-Griller 980 After Six Months

    And Dansons owns Pit Boss and others. But outdoor cooking is about all they do. Middlebys OTOH seems to have no real core business. But that might make them more hands off. When Masterbuilt bought up Smoke Hollow, they sold off stock under both the MB and SH name. So my pellet grill says MB...
  3. bill1

    Char-Griller 980 After Six Months

    Sounds like middlebys.
  4. bill1

    Q'ed Hickory Pork Roast and mashed

    Were you serious? I've tried making "savory pancakes" with a bit of salt, pepper, onion, and garlic in the mix. Great with butter; forget the sweet syrups. Wasn't real popular but I rather liked it, even for breakfast. I could see where some corn in there....or were you pulling my leg?
  5. bill1

    Cancelled BBQ and depression.

    I'm with Mike. If the party falls through, just cook for yourself! I'm inclined to think our hobby is a substitute for cigarettes, pipes, and cigars. The chemicals we ingest may be a bit habit-forming. So yes, if I go for a week without at least grilling something, I'm, if not depressed...
  6. bill1

    Char-Griller 980 After Six Months

    Great review RME! Welcome aboard. When they first came out, I may have slightly preferred the CharGriller over the MasterBuilt. And granted, maybe I'm just a cheapskate, but it seems MB, with 3 different sizes, seems to have better sales so if I pull the trigger later this summer when the...
  7. bill1

    No idea how to use Stone Age cabinet smoker

    My old Masterbuilt vertical isn't near as nice as Thirdeye's but I've made a Z-labyrinth for the lower fire box. Keeps the temps under control and makes a long cook possible. The key thing to remember with any vertical is that none of your meat should be in a direct line-of-sight path with any...
  8. bill1

    It's Alive! My Frankinsmoker!

    I guess the design question is how offset should an offset smoker be? Yours started quite offset but you modified it with pipe to be just the opposite. Glad to hear you're happy with the top-to-bottom temperature gradient now. Any chance you have temperature measurements before and after at...
  9. bill1

    Hexclad Pan Review, Real World Real Time - Lots of Pictures!

    sorry, polyethylene (typically cheap white slippery plastic) and polytetrafluoroethylene (Teflon).
  10. bill1

    Q'ed Hickory Pork Roast and mashed

    You more than earned it with that meal! I love a little BBQ sauce in my gravy too on occasion, but the Missus just won't have any part of that!
  11. bill1

    That's all folks, good bye to brisket cooking.

    You're not alone. You hear of folks here getting MB560's at end-of-summer prices of ~$200 but at $1/# for charcoal, you can go through a similar $200 in fuel mighty quick. I'm using my pellet grill more and more. I'm not saying it's the best flavor, but flavor per dollar spent is pretty...
  12. bill1

    New BBQ and smoking tool/toy

    Thanks for the link. Much easier for bbq usage than a weed burner with 5# tank to lug around.
  13. bill1

    Officials investigating another death in outbreak linked to infant formula

    Life is fragile. Salmonella's been around for a while but Wikipedia tells me cronobacter wasn't even categorized until 2007. I'm thankful for the scientists and public health officials keeping on top of this stuff. Sure they can over-react, but that's beats under-reacting.
  14. bill1

    KitchenAid Vegetable Sheet Cutter, 1, Metallic Price drop

    My Kohl's doesn't even require you to wrap the product. You can literally show up with a QR return code on your phone and an armful of stuff. They take care of the rest for free.
  15. bill1

    Advice on Temperature Controller for 26" Kettle?

    I'm like Chris and Chopsaw...kinda' amazed how stable temps are, even in a 22", once you set the air inlet/outlet vents. But a remote thermometer on both meat and kettle is a must-have. My problem, snake/labyrinth or not, is running out of fuel. When I start seeing a temp drop, i know I'm...
  16. bill1

    First go at hotdogs.............FAIL!!

    I don't disagree more fat for more juice is an improvement but I've had plenty of high-price bratwursts that also seemed too dry. As long as the taste is good, you're good.
  17. bill1

    Doctored Cattlemen's sauce

    Cattlemen's is a CA chain of steakhouses. (Pretty good, though consistency can be hit/miss.) My memory can be a bit untrustworthy but you used to be able to buy their sauce in local stores, with their logo on the label. Gotta' wonder if this is the same thing, now nationwide, and bought out by...
  18. bill1

    Reheated pulled pork not wowing me…

    Next day seems smokier. I attribute that to having desensitized my olfactory nerves during cooking. But after a week I agree smoke flavor gets lost. I think a lot of our “flavor” is smell not just taste and I think it just gets lost to the container, fridge, kitchen etc. Pulling it all at once...
  19. bill1

    That's all folks, good bye to brisket cooking.

    Totally understand.
  20. bill1

    Best basic electric smoker for DIY PID install

    Is your tray on legs, above the toolbox bottom? You might be smelling the paint/rust?
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