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    The Ultimate Chili Recipe - for posterity's sake.

    So wrong! 3/8 dice on the meat is clearly superior;) I use on sale steak vs chuck. Funny thing about chili, you can hide a bunch of veggies in it and the grands don’t know. Processed cauli, white shrooms or even Kale just get absorbed and don’t change the flavor profile. The wife asked me to...
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    Camp Chef Releasing a new Smoker?

    I’m going to need a bigger garage
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    Advice-Brisket on a pellet smoker...

    Keep the tube away from the grills temp sensor as it can cause issues. I like to use the tray and light both ends. Put it under the drip tray. Still not stick taste, but better.
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    Video…. Tom Horsman, no charcoal used in a gravity feed bbq cook.

    My thoughts watching it is that he is both cooking and making charcoal at the same time. The nasty is coming from the charcoal making process. I was surprised it fed without bridging, if you could keep the chute gradient cooler it would probably work.
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    Me? The smoker? Or the method?

    Way to high for chuck internal. Imho. Temp swings aren’t as bad as you think. Water helps stabilize. You’ll get the hang of it with fire management. Probably slightly smaller pieces to stabilize swings. How was the flavor
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    Advice-Brisket on a pellet smoker...

    Start out low as you can go and add smoke tube for several hours. My smoke setting sits from 160-190. Then 200 for an hour then 225-250 until bark is set. Into foil pan on rack. Raise temp to 270. A bit of broth and Guinness in pan. Roll pan edges in towards brisket. Fat up. Let it go until...
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    Whole Hog Cinder Block Build / Function Questions

    Jirby bbq
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    Got an 18 pounder today

    Thanks, saw that. I did see ones of smoking until 145 but then the water bath time’s varied from 12-48 hours using the same temp. Here is a pic of the loin from the other day. Smoked until 125 the sous vide at 136 for2 hours. Seared in butter at serving. Edit to add. 155 for 24 hours not...
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    Got an 18 pounder today

    I was going to run for 24hrs. I took it up to about 150 on smoker. A huge storm front was rolling in so I pulled it a bit early. Torrential downpours and smokers oh my ! Been in for 16 hours so far at 155. Recommendations to raise temp or increase time? When looking across the web, recipes were...
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    Got an 18 pounder today

    Brisket went down this am. Going to smoke until 160 and then sous vide at 155:overnight
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    Got an 18 pounder today

    Wife brought home a packer from Costco today. Going to try a sous vide finish (tomorrow). Have a pork loin and prepping wings for today. Should I go up to 180-185 then hold overnight or smoke to a lower temp and the. Let the sous vide foll for 24hrs? My last pork tenderloin I smoked until 120...
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    New build 60x24!

    Nice looking welds!
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    Spicy Dry-Cured Bacon Advice Needed

    I always season the slices before cooking. I use a salt free blackening mixture or jerk seasoning. No boring bacon ;)
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    Looking for my first Japanese gyuto 240mm knife.

    Try using those thin knives like a Japanese saw, on a pull stroke. Pretty amazing how easily they cut just letting the edge work.
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    Masterbuilt Gravity Series 800 - one year in

    So the solution is to take the gravity fed part and bolt it to an Oklahoma Joe’s ;)
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    Holding temps on a long cook

    Really sounds like it is just your startup coal bed getting consumed, then you are adding (fighting) enough to reestablish a coal bed. The big initial bed is providing enough heat that isn’t getting replenished by the small splits. Throw a bigger split in every so often to help provide a buffer.
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    Which pellet smoker is a good one?

    Couldn’t agree with this more. I have believed for a while that they need a larger firepot and move more air through at a lower velocity. They wanted the efficiency for heating, but for cooking we want dem flavanoids!
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    Looking for my first Japanese gyuto 240mm knife.

    Next thing you know a Takeda, Toyama and a Wat are going to be calling your name. Since you are a good sharpener, I find frequent touch ups (I keep a couple Diamond stones in kitchen as I got old and water stones…lol ) of a few strokes really helps keep micro chips down in some of these knives...
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    Looking for my first Japanese gyuto 240mm knife.

    MAC makes very solid knives as a nice entry to the Japanese chef market. The Konosuke HD is also a good choice. I have both, a Blazen and Gesshin Kagero. All a bit different but lightweight. Kanehide also make a good budget knife.
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    Looking for my first Japanese gyuto 240mm knife.

    Really what do you want to spend and if it will be rough service or not. Some of the higher end ones are a bit fragile, like race horses. Also if you like a lot of belly in the knife or a flatter profile . Rocker vs slicer cutting action
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