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  1. bill1

    Masterbuilt 560 won't hold temp?

    It may be hard to get to, but I'd check the connections to the inside temp probe. If there's too much resistance there, the controller will interpret it as a higher temp so the controller may think it's 600F when it's only 350F. Replacing the probe (may be nothing wrong with it) won't help if...
  2. bill1

    Pellet containers

    I use 3.5 pound Folger's coffee cans from the coffee club at work. Keep a couple dozen on shelves in the shed 10' away from my cookers. One hand job. No back strain and pour easily into the hopper. Fill them occasionally from the big bags stored flat in garage 100' away via a 3gal bucket. I...
  3. bill1

    WSM and Wood Chunk Quantities + Stick Burn Trial!

    Metal 1 pound or "3 pound" coffee cans (open both ends) work well here. (Costco and Cafe la Llave still use all metal cans.) Of course you pull the can out with channel-lock pliers last thing after adding the hot coals to help the fire spread radially out
  4. bill1

    Black pepper and coffee

    I love the pepper coffee but even I think you might want to consider halving that at least once more
  5. bill1

    New Years eve dinner plans.

    I'll be the first to embarrass myself and admit to going out. The wife and I now have a tradition of going to Applebees. Very average, very uncrowded, very predictable. But as we get older, doing things a bit differently than most adds a certain degree of intimacy to an action.
  6. bill1

    Black pepper and coffee

    Cafe la Llave (with caffeine, but still a green can) is what I use at work. For a pre-ground, grocery-store-bought canned coffee, I think it has no peers. But Bustelo (yellow packaging) certainly isn't bad. I believe CLL is Cuban and Bustelo is Mexican. One clear difference from comparable...
  7. bill1

    Black pepper and coffee

    Update: I traveled a bit this year and after going a week with "just" plain coffee, it sure is good getting home to the special pepper stuff. And now that the Christmas rush is behind me (and to prove to my wife that we already own an espresso machine relegated to the lowest pantry shelf) I've...
  8. bill1

    Whats everyone's Christmas meal plans?

    Yeah, I resemble that remark too, being a fan of the Costco ones. But I'll counter that you're greatly increasing the area exposed to (more) smoke and if you're glazing it, the more surface area for those delectable flavors. Or are there folks, proud of their skills with the knife, that...
  9. bill1

    Whats everyone's Christmas meal plans?

    We've bought a lot of those spiral cut hams...never tried finishing them on a smoker. How did that turn out? Of course everything's better with more smoke!
  10. bill1

    Insulated smoker build

    I'd keep the inside stainless. Hardee Board types of concrete boards are cheap and easily handle the temp but will leave a dirty taste in your food. Firebrick that's been taken to kiln-like temperatures will be clean but will add bulk to your build and aren't cheap. But if you've got 30+ amps...
  11. bill1

    Easy, Rich, Decadent, Bittersweet Chocolate Pudding

    EXACTLY! And the recipe's proportions show that you can add quite a bit and it still remains hidden. The trick is to add it until you taste it then dial it back a notch.
  12. bill1

    Easy, Rich, Decadent, Bittersweet Chocolate Pudding

    I immediately thought a little black or cayenne pepper may be coming to that pudding!
  13. bill1

    Water pan under meat decreases smoke flavor?

    I think Blonder's test is valid...and I think his reasoning is that moisture helps the big smoke flavor molecules stick to the meat better. But it also cooks the meat faster so you're spending less time in the smoke. It may average out to a wash. But I've always been a water pan guy...
  14. bill1

    Griddle anyone?

    Nothing like breakfast from a griddle. Like camping with a comfy bed. It helps to live in a warmer clime...I was just using my outdoor griddle the other morning in PJ's and a hoodie. Flip up the lid, start the burners and it's ready by the time I get the eggs, sausage, and hashbrowns ready...
  15. bill1

    Easy, Rich, Decadent, Bittersweet Chocolate Pudding

    Ingredients don't seem all that rich but you've never let me down Ray so I'm going to try this!
  16. bill1

    Heating Element for Landmann Smoky Mountain Electric Smoker

    +1 on forgetting about using 220V units. Power is voltage x current and both will halve at half voltage. Also forget about 120V elements intended for heating water...air doesn't heat near as efficiently so the element will get too hot and fail. If you're sure your controller is OK and only...
  17. bill1

    Glad My Home Is Not Wood -All Repaired

    It's the eaves to the left of the light that I'm worried about. Once you get flames into your attic, things get real bad real quick--you're way beyond garden hose controls. I'm sure you're right...a hot ember fell onto that flammable ground cover. I always say pull cookers away from walls or...
  18. bill1

    Charcoal/wood inside pellet smoker

    Me too. I like a cast iron pan with a perforated metal plate on top. But the height over the heat source and the set temperature has to fall in a pretty narrow range for it all to work well. For me, 3/4" over the crucible and a set point ~300F works great. (I start at 325 and then when I get...
  19. bill1

    Charcoal/wood inside pellet smoker

    Opening an electric smoker is a big No-No...they're somewhat power-starved so getting back up to temp is a big deal. But with a pellet grill/smoker (or any wood-burner) it's just not that big a deal. Sure your cooking temp takes a dip but it will recover quickly and you should be cooking to...
  20. bill1

    God help me...

    Not quite ready to make it myself but I have been enjoying trying some of the specialty cheeses at Costco this past year. I recommend the Rembrandt gouda if you've never tried a fancier cheese before. Goes well with wine, beer, or bourbon. Cheese...it's not just for sandwiches and burgers!
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