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  1. packplantpath

    Free ECB!

    Drill holes in the firepan, but don't use it on the deck afterwords. Is second moving the legs to the outside of the ECB. Then, put legs on the firepan. Long bolts work great, if a bit wobbly. This way, to replenish fuel, just pick up the whole unit, and the firepan stays on the ground. Be...
  2. packplantpath

    Water Well

    So, it ran clear for a while after the pump change, now it's not? You guys under a major drought or flood?
  3. packplantpath

    Nut shells with meats still inside

    Yea, shell them. Why waste good pecans, even if it tasted fine to smoke with them whole.
  4. packplantpath

    mojito recipe

    I perfected this recipe over the last holiday, and thought I should share. In 1 glass. Put 4 to 6 mint leaves (less if big, more if small) in glass with a little bit of crushed ice. Grind into a moderate pulp by hand with a big plastic spoon. When ice is slightly green, it's enough...
  5. packplantpath

    Firefox

    A few nights ago, I was banging my head against the wall with something similar. I could get a ping, my wireless router said it had incoming, and my isp could see my modem, but my computer refused to go anywhere in firefox. Turns out a recent windows update plus zonealarm screwed up settings...
  6. packplantpath

    new guy in Iowa,soon to be BBQ capitol ?

    is it the large grilldome? I've got the med, a bit small, but I picked it up for $50, so I can't complain. Low and slow for me has been a bit tough with it since I have no really good way to do indirect. Still learning with that one. Any pics of your setup for indirect?
  7. packplantpath

    new guy in Iowa,soon to be BBQ capitol ?

    Hey man, Don't know about the bbq capitol, lots of arguments about that one!!! I too have a grilldome, we may be the only ones on this forum. Do you have the platesetter or the hanging rack? I'm looking into them now. I just got the grilldome a few months back used on craigslist. Look...
  8. packplantpath

    Butt/Country Ribs

    I have always heard that, but they don't quite look like a butt to me. I asked our local butcher, and he said they "come from the rib side of the loin". Is this a regional thing? Google is my friend. A little history, if it's true. http://www.discusscooking.com/forums...ibs-42747.html...
  9. packplantpath

    So you want to take it to the next level eh?

    You think he'll do a discount if we buy in bulk
  10. packplantpath

    Storing herbs what's the best way? Vote in the Poll

    We have tons of basil this year, so I just tried vac sealing quite a bit and stuck it in a freezer. Is that all most of you guys do for this? How does it hold up? I'm sure it'll be limp, but I'm thinking for a pesto, it should work great. I typically make up a huge batch of pesto, spoon it...
  11. packplantpath

    Lodge Color = Enameled C.I.

    That's the first I've seen of fully enameled, but I've never looked too hard either. All I've ever seen was the non-cooking surface enameled. Kinda defeats the purpose of using cast if you ask me.
  12. packplantpath

    UDS "Burn Out"

    I vote for using a hotter fire That oughta clean that booger out. What about using a weed burner?
  13. packplantpath

    Just about the best quote about doing ribs ever

    I somewhat agree with this in some aspects. Cooking a brisket, probably not the best idea, it will be tough. But a fatty pork cut or whole hog? Nah, turn the heat to it. We always cooked whole hog closer to the 300* range, and it was always pullable. Heck 350* for a short time was not a...
  14. packplantpath

    Lodge Color = Enameled C.I.

    The benefit is that only the unglazed surface needs seasoning, so it will only rust on the inside if not taken care of. The problem is, the glaze chips pretty easily and begins to look rough if you are not very careful. I say stick to the regular cast. Or, were these fully glazed, inside...
  15. packplantpath

    Restoring my first love

    I've seen places claim you can season iron at 250* too, but I've never had any success with it. I put a pan in the oven at 250* for hours, and it was still sticky. I finally found somebody telling try it at 350ish, and never looked back. I suppose eventually, it would dry at 250*, like over a...
  16. packplantpath

    UDS Poll - How many of you tossed the rubber seal?

    Heh, I bet if you leave it on there and get it up to say 300*, it'll be sealed real good!!!!!
  17. packplantpath

    Flat Iron Steak

    I didn't know they could be used for anything but fajitas, since I never tried. They take a spicy fajita marinade extremely well, and taste awesom. Looks good, I may have to try some sans tortillas now.
  18. packplantpath

    Paint peeling inside the Bullet Smoker

    Is there really paint in there? I thought I remembered it being bare metal when I got my ECB, but it's so coated with years of grime I can't tell anymore. It seems like it is more likely to be just carbon buildup that is flaking. I get that on my gasser, and just knock it off by hand.
  19. packplantpath

    Just introduced myself in the roll call section....

    If anybody is in NC, I can almost certainly get you a barrel for about $50 to $75. No oil, most of them had molasses or maple syrup in them, and the last 2 my father in law got actually leaked syrup into his truck bed. My father in law has access to them, but don't get in a rush, it's...
  20. packplantpath

    Old homemade cookers

    It's made of PEEEEEPLE!!!!
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