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    Camp Chef drip pan...foil covered or not?

    Camp Chef PG36 has louvers in the drip pan. It gets filthy and is a pain to clean. Do I dare cover it with foil? I see other brands folks cover them with foil, but those are flat, no louvers. Input? Thank you.
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    Cooking barbecue vs. restaurant barbecue

    A barbecue restaurant near me that is very popular made the mistake of going on TV and showing the "barbecue" is made in the oven, and "finished" on a wood fire for 10 minutes. My theory is an actual barbecue joint must be able to run out of something. You can't just make more at 5PM.
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    Cooking barbecue vs. restaurant barbecue

    Displaced Texan agreed with me, I only needed one agreement. Not my favorite then to get up at 130 to start the smoker at 2, but when the neighbor in the morning asked "What the hell was all the fire and smoke at 2 friggin' AM?" and I invite him over for the brisket at 5PM, it's all worthwhile.
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    Cooking barbecue vs. restaurant barbecue

    I find going going to barbecue restaurants is not what I like. I've been to high end places and greasy barbecue joints. For me, a big part of the experience is making it. Talking to the butcher, trimming and prepping, sometimes lighting a chimney of briquettes at 2AM, babysitting meat for 16...
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    Rib rack question

    I've done this on my WSM 18.5, the overlapped parts were less asthetically pleasing than the rest of the ribs. Yes, I'm a bit vain, but guests oohing and ahhing over a bunch of ribs is part of the fun.
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    Rib rack question

    Thank you. Once again, you cats have the answers.
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    Rib rack question

    I have something coming up where I have to smoke lots of spare ribs. The racks that hold ribs in a verticle position, will I sacrifice any quality in the finished ribs to allow me to get more ribs done at once? Any opinions welcomed. Thank you.
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    Why so hard to find whole, untrimmed spareribs?

    Thank you everyone, there's a few places I hadn't thought of. I typically avoid Walmart like I avoid both ex wives, but they are the only place near me that has Moo and Oink pork hot links, so I'll look for ribs at the same time. We have Meijer stores near me as well, not sure I've ever been to...
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    Why so hard to find whole, untrimmed spareribs?

    Why do so many meat markets only have St. Louis spares? Costco cryopacks are the best price, they come trimmed. My local butcher needs a few days notice to get whole spares. I like rib tips, I'm cooking for a block party and I want to have tips and hot links along with spares. What do butchers...
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    Chicago style barbecue

    I wouldn't call it progress, exactly. Malcom Reed shows how to trim spares, so I have vacuum packs of rib tips in the freezer. I spent years trying to perfect a technique of cooking sausages so the casings don't burst, but hot links get charred so the casings do burst. I tried several vinegar...
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    Pit Barrel smokers, new in box, $200 each

    Moderators, if I'm breaking rules let me know. I was in my local hardware store today, they had Pit Barrel UDS smokers new in box for $200. Cashier said they couldn't sell them, list was $439, I see them on Amazon for $400. Purcell Ace Hardware, Yorkville Illinois if anyone is interested.
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    Camp Chef PG36 in cold weather

    I bought my Camp Chef PG36 specifically because of how big it is. While others also have 36 inch grates, most are cylindrical so there is less "headroom" on the top grate. Six big pork butts fit this beast, no problem. After almost a year, I've found two issues. The burner chamber isn't in the...
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    Hot zone report, Camp Chef Woodwind PG36 Wifi

    I did the bread test today on my Camp Chef PG36 pellet pooper. I had the thermal blanket on it, it was about 35f today. Drip tray is foil covered, so obviously the louvers on the left half were covered. The slide and grill thing covered the fire pot, I wanted to do this set up like when I'm...
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    First time smoked cheese, possible fail

    Possible fail? 100% fail. Vacuum packed for a month, Shullsburg Sharp Cheddar and Boars Head whole milk mozzarella both had bitter flavor. Six people gave thumbs down.
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    Using the WSM like a UDS - No water pan at all

    I see this is an old thread. I wondered about using my 18.5 WSM like an UDS, mostly to avoid the mess of cleaning up the water pan. I always line it with foil, but even Gordon Food Service foil I have to make a seam in the middle and it leaks. If I dump out the water critters get attracted to it...
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    First time smoked cheese, possible fail

    Thanks for all the advice. It's currently vacuum packed and in the fridge. I'll try it maybe at Thanksgiving, that'll give it 4 weeks. For this cook I used Pit Boss apple pellets, they claim they are 100% wood. However, I examined the A Maze N smoke tube, it seems to have some sort dripping on...
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    First time smoked cheese, possible fail

    We have no shortage of "experts" on Youtube, I find Malcom Reed hasn't steered me wrong. I followed his method, with one difference. I put a grate over a pan with ice and water and put the cheese on that to keep the temp down. Also, he used a Yoder pellet grill which allows you to keep the fan...
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    First time smoked cheese, possible fail

    I put the smoker tube on my Weber kettle to find what went wrong, it seems like too much smoke and perhaps the wrong pellets. Opening up the kettle it looked like I was doing special effects for a Cheech and Chong movie. Certainly not the desirable "thin blue smoke" we're after.
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    First time smoked cheese, possible fail

    I filled the tube with the same Pit Boss apple pellets and lit it up. Smells bad. Had two other folks give their opinion, they agreed. One said it smelled like burning a Christmas tree. I suspect the pellets now. I used these pellets for an 18 hour pork butt smoke, came out excellent. Perhaps...
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    First time smoked cheese, possible fail

    I didn't. It didn't feel oily or anything, so I just filled it and lit it up. That's a possibility
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