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  1. grampyskids

    Need advice, newbie at cheese

    1, Any hard cheese that you like; Cheddar, Provolone, Jack, Gouda,  Mozzarella etc. 2. Ambient temperature; under 100. 3, and 4. I age in the refrigerator for 2 weeks. 5. It won't bloom. The smoke will only be a surface smoke. 6. Wood is your choice. I personally use apple or alder, I prefer...
  2. grampyskids

    Attn Mods-Threats on site

    So far no problem here. Ran into a hornets nest 3 months ago. Changed from IE to Firefox and my problems have gone away.
  3. grampyskids

    favorite types of wood

    The 1st time I smoked with hickory, the smell gave my wife a headache. I had to extend the smokestack on my smoker by 3' to keep peace. Now I like in this order: Alder, Apple, Oak, Maple and then Pecan. As ypu can see, we like lighter woods.
  4. grampyskids

    Woodchips

    Let's apply logic to this question. Our objective is to have chips/chunks produce smoke. Now if the wood is wet, it will smolder until the moisture is driven off. Smolder equals moisture (good) and white smoke (bad). {art of the fun of smoking is tending the fire, in this case adding chips...
  5. grampyskids

    I am never using chips again

    The cheapest source for wood chunks is from doitbest.com. You can order 10# bags for $8.29 with no tax or shipping. You just have to pick it up at a local building supply dealer.
  6. grampyskids

    Has anyone heard from ronp?

    I've been waiting for a call, but I haven't heard from him.
  7. grampyskids

    restaurant depot

    In order to shop at RD, you need to be able to show a Business License or a Tax ID; but if you are a member of KCBS, they will issue you a. 1 day pass.
  8. grampyskids

    restaurant depot

    If you have a KCBS Membership they will issue you a one day pass to shop there,
  9. grampyskids

    Chargriller SNP mods: Tuning plates vs fire brick

    I have a Chargriller SNP and I am not ready to assemble it yet. In all the threads, I see all kinds of tuning plate advice, but in comps I have talked to users who have lined the cooking chamber with foil wrapped fire brick. Can anyone give me the pros and cons of each method?
  10. grampyskids

    Where's the members list?

    It make take me a year or two to figure this new thing out, but where is the members list?
  11. grampyskids

    Judging my 1st competition -Any advice

    I went through the KCBS Certified Barbeque Judge's class last month. So tomorrow I am judging my 1st comp. I am looking forward to it, yet I realize that a lot of money and prestige is involved. So Judges, what info or hints can you give me. Thanks
  12. grampyskids

    Country Style

    Go to doitbest.com for your alder and other woods. They will deliver it to a store near you. No shipping charge.
  13. grampyskids

    am i confused

    I have been brining chicken for over ten years now. I first learned about it from America's Test Kitchen. I never cook a bird without brining. A basic brine is 1/2 cup of kosher salt, 1/2 cup of sugar(light brown, dark brown or white) mixed in 4 cups of water. Put it in a gallon baggie and let...
  14. grampyskids

    Flank Steak Suggestions

    We love garlic, so what I do is to cut little pockets in the steak and insert slivers of fresh garlic in them. Coat with some EVOO and season with garlic salt and CBP. Grill them over high heat for about 8 minutes on one side and flip for another 7. Cover with foil for about 10 minutes. Here is...
  15. grampyskids

    Want to Buy Smoker

    If you want a truly set and forget, I would buy the 40" MES from Sam's Club and get the A-mazen-smoker. No tending fires, smokes up to 8 hours, and a quality product. I have a Char-griller Smoke-n-pro with a SFB in my garage and I now regret buying it. I have a barrel to build a UDS amd I am...
  16. grampyskids

    Basic tomato sauce?

    The recipe I learned from growing up with Italian neighbors is simple is better. I take my tomatoes and drop them in boiling water for about a minute to loosen the skins. I peel them and cut them lengthwise and remove the seeds and put them through the food mill. I then put some EVOO in a dutch...
  17. grampyskids

    garlic fries!

    I hate the darn things. I had season tickets at the Oakland Coliseum for 7 years and my seats were right behind the vendor who sold them. If you really want to make them google: gordon biersch garlic fries.
  18. grampyskids

    Buying new grill and want opinions on weber grills?

    I bought my 1st Weber in 1972 and used it for 22 years. The only thing was I had to replace the grills when they were used up. On an average I grilled about 4 nights per week. Then I gave it to my Daughter who used it for 12 more years. So my average cost per year was $2. I went to gas for 10...
  19. grampyskids

    First cook on the Smokin-It model #1 w/pics

    At 200 you may be in the danger zone for too long. I would suggest 230-240. Take one of your probes and push it through a potato to check your cooking temp and put the other probe into the meat. You will find out how accurate the stock therm is. Keep notes so that in the future you will be able...
  20. grampyskids

    Smoking Cheese in a WSM

    I use the tin can/soldering iron method. I've done it my Brinkman propane and my MES. I used a can of Bushes Grilling Beans because of the can construction. I cut the lid most of the way off so that I could open or close it. Around the bottom of the can I used a bottle/can opener to put in 3...
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