Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bill1

    Converting an old gas BBQ

    Unreliable? You're basically just turning it into a Weber Kettle of rectangular instead of round shape. There's millions of those out there turning out great food. Yours will probably be a better (more convenient) height, have an easy hinged lid, and have wheels for moving it around. Sounds...
  2. bill1

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

    So Chasdev, how much of this is based on the current price of charcoal? I agree it's outrageous. I kept thinking it was seasonal and I'd stock up but it's 7/4 weekend and it's still at $1-per-pound. I agree that's got me down too. I'm using more pellets and less charcoal because of it, and...
  3. bill1

    Had a "discussion" with Police on Canada day

    Not to take anything away from the cops, but they only showed up because someone else called them out of concern. It's real easy to consider such folks as busy-bodies who should MYOB. But they deserve the same thanks as the courteous & professional law officers in this case I'd say.
  4. bill1

    That was tasty!

    Steve, I eat all variety of plants and animals...but just can't get into fungi. But I gotta' tell you, those mushrooms are looking awfully good. And the steaks look perfect as well. Did you only use salt? The juices look incredible.
  5. bill1

    Big Barolo Wine Kick-Off!

    Inda, your skills never cease to amaze me but I'll add my 2 cents anyway....cleanliness is next to godliness in making wine. Every container, utensil, etc needs to be biologically/surgically clean. It's a totally different world than BBQ where heat is our Guardian Angel, killing off enemies we...
  6. bill1

    Best basic electric smoker for DIY PID install

    Late to the party, sorry. I assume you're using the stock element so this is a 120Vac unit, not 240. Which means you'll not have much power to spare so you can't afford to lose much heat out the walls, so getting a double-walled unit like you did is key. Still, you'll want to limit your flow...
  7. bill1

    Converting an old gas BBQ

    The coals won't burn as well directly on the bottom either. Find a fairly sturdy steel grill (grate) that holds your coals off the bottom. You may find a half-grate laid sideways works just fine. It can be supported off a couple bricks or a few rocks if it doesn't fit the bottom curvature of...
  8. bill1

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

    I think they say to stay under 500F on the surface (the max oven temp as well). Now they may pass the bottoms through a 900F cool flame for a reasonable amount of time, similar to passing a finger through a candle flame, but they might be counting on the low heat conduction of stainless steel...
  9. bill1

    Oak Barrel Staves

    Me too. The aroma was like heaven itself, eh?
  10. bill1

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

    Wow, cookware is a heavily-hyped field. Digging a bit further, a lot of "hard anodized" pans refer to the outside of the pan, where the anodization gives wear resistance and a long-lived appearance, which makes me wonder if hard anodizing is just not slippery enough. (Even if great for wear...
  11. bill1

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

    I think that was an original main marketing advantage of these...that stainless steel nubs stick up above the teflon-sealed, relatively low thermal-conductivity core so you can slide steel utensils over the steel and not damage the plastic. (They argue it helps the high-temp searing as well.)...
  12. bill1

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

    Silicone mostly for me--softer yet. But for a spatula I have to use PE or PTFE.
  13. bill1

    Weber Chimney mod

    Nothing beats hog rings for something like this. Quick, effective, heat-resistant
  14. bill1

    Plastic wrap to wrap with?

    I wouldn't be too quick to put it on. Some is made of polyethylene which can have a melt point as low as 220F. If there's any chance (e.g. out of a kitchen oven) you meat could be that hot, I'd wait a couple minutes before putting it on. But I frequently let it get hot and shrink. Adding...
  15. bill1

    Habanero mango hot sauce.

    I'm following this for sure. Walmart had mango habanero ice cream that was to die for (and for cheap) for about a year but Covid killed it and a few other fantastic flavors they'd just brought out.
  16. bill1

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

    If this can sear a steak it is fundamentally different than any pan that uses a polymer matrix, which I thought these hex ones do. I'm loving my new "ceramic" pan ($20 price point) but never take it to high heat, and am careful at heat with even hard utensils, even if plastic.
  17. bill1

    Oak Barrel Staves

    I'll trust you. I can envision smoking bourbon wood better than wine wood. But good chefs cook with wine all the time, although I confess my culinary results with wine have been a lot more hit-or-miss than using bourbon.
  18. bill1

    Gator, Its what's for Lunch

    I'm no zoologist, but I'd be careful about eating just any old reptile or amphibian. That one lizard did not look inviting. At least alligator and rattlesnake meat however have a (living!) user base. But...what does gator taste like???
  19. bill1

    Oak Barrel Staves

    I'll cook over wood that's had some rain, spiders, and lizards running over it. But I draw the line at manure. :emoji_sunglasses:
  20. bill1

    Flat Tops - Grease splatter?

    Mine's on a patio slab. It's level left to right but slopes down (to the front) about 1/4" per foot as chopsaw wisely notes. I have two cheap bathroom wall tiles (~3/8" thick) for the front legs (actually wheels) to sit on. I seldom move it; if I did I'd probably put a couple small...
Top Bottom
Back
Clicky