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  1. bill1

    GrillGrates, worth it?

    The price is steep. has anyone tried making them? You can get corrugated roofing sheets in stainless, but it's the wide ripple pattern. You can get narrower patterns for landscape edging, but I've only seen it in galvanized steel. Although I think a lot of the zinc oxide fears are overblown...
  2. bill1

    I've Died And Gone To Bacon Heaven!!! Baconnaise

    Somehow I missed this in the early summer. I love bacon grease, esp for hash browns, but the missus prefers the clean stuff. The chunky stuff needs a purpose like this. But I don't have the energy to make mayo from eggs and not sure how to get it blended into store-bought mayo?
  3. bill1

    Treager Pro 34 keeps going out

    fire needs air. Air comes from the fan. I also lean towards a fan problem. To the great list above I'd add intermittent wiring...I'd particularly inspect and twiddle with the connections. In other words, the fan may be ok, and the controller ok, they just might not be communicating to each...
  4. bill1

    I need a grill mat

    I'm pretty happy with just a galvanized automotive drip pan. I've got a couple going. One more or less permanently under my pellet machine and another one that leans against the house and goes where the grill goes. This one's 2'x3' and is <$15 shipped to your door...
  5. bill1

    PA Dutch Dark Shortshots

    I'm in for the ride.
  6. bill1

    Happy Birthday DaveOmak

    I'm late to the party, but the wishes are just as sincere. Hope all is well, Dave!
  7. bill1

    Plastic wrap to wrap with?

    almost certainly isn't polyethylene wrap then but a more expensive Teflon-like product. Anything out of a smoker is going to less than than 400F, but then again sometimes I grill a steak. If meat is sizzling, it's boiling oils, which means it's over 550F. So just a reminder, compared to...
  8. bill1

    New BBQ and smoking tool/toy

    Saw some Amazon videos. This is nothing like the pipe-soldering torch I've been using. Bought the $20 version...seemed to have more bronze/brass parts to trust and periodically inspect.
  9. bill1

    Pizza cooked indirect

    sounds applicable to indoor oven cooking too. I like a short, high-temp cook on my pizza, but I waste a lot of time waiting for the oven to pre-heat. to desired temp. Maybe I'll try putting it in earlier and letting it come up to 400-450 with the heating of the oven. Gets you a pizza quicker...
  10. bill1

    Anyone hear from TNjake?

    Nice to hear folks are OK. Nice to have friends who miss you too.
  11. bill1

    Simple Way To Eat Your Veggies - With Sausage and Stovetop Stuffing!

    Ray, you're equating yams and sweet potatoes here, right? Or are there potatoes included in the recipe? Or are you referring to the stuffing mix as potatoes???
  12. bill1

    Pizza cooked indirect

    looks great! Time and temp??
  13. bill1

    The True Story of The SS Warrimoo

    Had a deposit in 2015 to make on PI day, March 14. My Treasurer was in the bank that morning and had to explain the significance of the date but then the teller was fully on board this ship, down to the very second. So somewhere i have a deposit slip reading 3/14/15 9:26:54 I find this so...
  14. bill1

    Who roasts their own coffee on their BBQ or Grill?

    My wife makes iced tea this way. You mentioned a microwave oven heating route after the 12-18h slow brew for a hot cup of coffee...have you tried that? How's that compare to the normal pour-over approach? I could imagine more complex flavors could appear in the hot version as well. Seems...
  15. bill1

    Wood Chips with Pellets, anyone tried this?

    The hollow ones are definitely easier to make, and once you get chips-larger-than-pellets into them you can get bigger stuff to propagate to the burn pot, but the problem is getting the wood from the hopper into the auger mechanism in the first place without jamming. If anything the hollow ones...
  16. bill1

    Wood Chips with Pellets, anyone tried this?

    I think they'll burn better putting the lit end down and the angle up on the end point. Unless you're trying for a little less smoke. For the people having trouble keeping tubes lit, you're not alone. It frequently takes two lightings for mine to truly stay lit. I never put them in right...
  17. bill1

    Wood Chips with Pellets, anyone tried this?

    I'd sure love seeing a picture of these chips with a biz or credit card in the background for sense-of-scale. Because I don't think your auger or drive mechanism is significantly different from everyone else's. I'm inclined to think these chips have been filtered/sieved down to only small sizes.
  18. bill1

    Char-Griller 980 After Six Months

    I claim no business acumen but it seems to me in the typical small business, the management wants customers to be happy (and see customer service as a key way to do that) because they take pride in the product...they've got a lot of sweat equity in their business. But when these companies get...
  19. bill1

    The Importance Of This Forum! IMO

    Come for the smokers, stay for the recipes. That's been my experience! :-)
  20. bill1

    Lang Fire Dawg Basket Suggestions for Fire Management

    The triangular wedge helps equilibrate heat above the fire, like a fan sprayer vs a nozzle. If your firebox was directly below your food (like a traditional rectangular charcoal grill) it makes sense. I don't see the point in an offset firebox and unless you have room to spare in the firebox...
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