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Damn … I was dejected at first, but managed 4th place getting a total of 13.52 points from my QB and WR1 combined … I’m guessing we all have tales of woe.

Make an offer and come get it. New Bern NC. Would like to see it go to someone here. Will put on FB after a few days. 3 years old. In great shape, BUT … Auger/pellet jam. This is my second time, and I just don’t have the health and patience to deal with this again. Last time CS was great and...

Got them drunk, and ready to throw on my grill … Pellet jam! 🤬 A rack of ribs, a ribeye, and chicken breasts … all dressed up and no place to go Sigh … 😔

Curious of 2 things … Has anyone tried the Hexclad pizza steel? And see most are using ovens, but many using their smokers (mine is RT590 claims to get to 700*)

Thought this was worth posting … I just completed pretty much a complete rebuild of my RT590. It was about 3 years old. Worked great, until … Months ago I left it out, uncovered and unused, for well over a week in extremely wet weather. My fault. When I got back to it, entire hopper and...

Haven’t tried this. Was hoping it may make a griddle or pan-seared burger taste closer to coming off the Weber, for when the weather or my energy level doesn’t cooperate (As we sit thru a thunderstorm). Have tried char hickory pellets, but that didn’t do much. Unfortunately found an earlier post...

Having a back procedure Thursday, so gonna be a chill day here. Undecided what to whip up to enjoy during the US Open. What are your plans?

Title says it all. Wont drone on if no one else here cruises.

Looking for any recipes for the “healthiest” bacon I can make. (Store-bought out of the question) Did cure/smoke a belly but even that seemed too salty (Used a reduced salt Pop’s cure). Any of you wrestle with this? Thx!

H guys … I stumbled onto what I thought was a great recipe for authentic NY bagels … and I can’t find the $&%§€ thing now. 🤬 Anyone have a similar recipe? This used diastatic malt powder, and malt syrup, and food-grade lye. Yeah, I know the food safety nazis use baking soda, but caustic soda...

So I put this in Pops brine, a ziploc bag, and into a fridge crisper. went to flip, and the bag leaked into the crisper, so much of this loin would not have been submerged for as much as 3 days. Repackage and keep going, or toss out? Not a big investment so leaning toward the latter.

Have a couple small bellies 5 days in with Pop’s wet brine/cure. For slicing/freezing for future use, is everyone cold smoking, or can ‘warm’ smoke? Temp & time advise much appreciated! :emoji_pray:

Already had one of those🤬 Had Xavier Worthy starting until last minute I subbed in Christian Watson. 🤦‍♂️ Hope he has a good game tonight

Ok, 2 batches of wings. Using the “Air Crisper” function and basket. Broke down full wings into sections, salt and pepper dry brine in fridge for about 8 hours. First was maybe 10 sections in the crisper basket, LJ char hickory pellets, 400*, 30 min … way over done again. This thing cooks sooo...

Well, this one didn’t go too well, and it’s my fault. Didn’t feel good today, and was also erecting a small shed in the rain, so I was not very attentive. Didnt use my Signals nor Ninja probes, no alarm. I thought I’d be able to keep an eye on it enough. Nope … I seasoned with just salt &...

Maiden voyage. Image shows the fairly short power cord with GFI, dual thermometer holder, measuring cup (1/2c) for pellets, removable grease tray with one disposable liner, and 2 samples of pellets. Kind of a handsome little beast. Crisper /Air fryer basket. And the business end of it...

Ok, I am probably not the first, but I am going to give this a try. A number of reasons … 1. I rarely cook for more than the missus and me these days 2. seems a lot of days it’s just too damn hot or too wet to fire up the Weber or Rec-Teq, and I could run this in the garage 3. All the female...

So, plans for tomorrow? I‘m battling pneumonia, so just throwing a rack or two on the pellet pooper and watching golf, and will live vicariously thru your infinitely more interesting exploits. :emoji_disappointed:

Ok, Feb 11th coming. What’s for dinner? I’m hosting, and always want to feature something from participant cities. Going to do burnt ends for KC. SF is always a problem … rooting against them just on culinary principle … think I’m going to do something Ghirardelli. Cioppino, or chowder in...

I have compiled a fairly complete list of the more conventional or popular do’s and dont’s for good luck in 2024. I can’t say any of this works, but with all the crap dealt to us over the last several years, I’m thinking we should incorporate as many as possible and need all the help we can get...