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Blackened Chicken with Q-View
You want the stack open all the way at all times. I have an older Silver Smoker and the only time the stack cap is closed is when it is cold and covered. I use lump charcoal and (mostly apple, some hickory, some alder, and some cherry) wood for smoke. While the plumes of smoke are a bit more... -
Spice supply
Thank you for this one! They even allow local pickup are just a few miles from my house. Prices are even better than our local herb and natural foods stores. -
botched sourdough, what happened? - view
I use that same recipe all the time. I'm pretty new to sourdough myself. Our starter that is out at room temperature and fed twice a day got sick and we wound up with a few tossed out bricks posing for bread as well. How long the first rise takes depends on a lot of things, but by 4 hours you... -
Hello From Santa Cruz, CA
My first post and introduction... Apologies in advance if I get too long winded. Way back when (as in early 1970s) one of my first jobs was running a wholesale bakery for my parent's restaurant so I have been around great cooks my whole life and exposed to a lot of foods from different...
