Search results for query: *

Passing my 18.5 WSM to my son in law. Considering an Oklahoma Joe's Highlander reverse flow to give stick burners a try. I see the main complaint is the paint burns off in the first few cooks. Considering sanding and painting with high temp engine paint before the first fire up. Anyone tried...

We love our Food Saver vacuum sealer, but the bags are a bit spendy. I found bulk rolls of bags on Amazon, but they were too big for the place inside the sealer the bags are stored. Just save the heavy cardboard tubes from the Foodsaver brand bags and roll on a bunch from the giant bulk rolls...

Camp Chef with a stainless steel door. Maybe 20 cooks on it, this is the inside. On left is Fantastik cleaner, on right is LA's Totally Awesome cleaner. No idea what's in this stuff, but it was under $4.

We have a dinner guest with many food alergies. The suggestion was ribs with no rub, no sauce so we're giving it a try. Folks can sauce them on their plates. I made pork chops for years without pre seasoning them and they were good. Got ribs from the butcher shop so I know the meat is good...

Lodge 5 quart Dutch oven with wire bail handle. Lodge cast iron lid for 12 inch skillet. A couple of no name 10 inch skillets. All need to be stripped and reseasoned, but in good shape otherwise. Free, but must pick up in Naperville, Il. And you have to take them all. Please don't say you want...

I bought a turkey fryer rig from a restaurant supply. Supposed to be 55,000 BTU. Took 4 gallons of peanut oil to cover the 15 pound turkey, I've done this before so I know the water displacement methos to decide how much oil is needed. I heated the oil to 350, took maybe 20 minutes, the turkey...

Fried turkey again this year. My fryer has both the basket, as well as the spindle to slide through the turkey. I've always done it with the spindle, it seems like using the basket would be easier to handle. Is there something I'm missing? Should I not use the basket? I have heat proof gloves to...

Local brewery is having a pulled pork contest. It was $25 to enter, they provided a 9 pound bone in pork butt from a boutique butcher in town. I marinated in a Coca Cola mixture, rubbed with Killer Hogs The BBQ rub. It's 7PM, 32 degrees and snowing here. I have a thermal blanket for my Camp...

Did my first competition last month, got ninth place in ribs. I'm happy with that. Now a local brewery decided to have a competition for pork butt. They never had one before, they were informed pork butt can't be smoked in their allotted time. Now it's cook at home and bring in a crock pot of...

After going back and forth over who was hosting Thanksgiving, we put our foot (feet?) down and said we'e having it here. Son in laws parents wanted to host, they cannot cook, but think they can. Finally talked them out of it. West Chicago suburbanites will know Ho-Ka turkey, we're deep frying...

The Slide N Sear heat deflector in my Camp Chef PG36 warped. It's very thin metal, maybe 20 gauge. New one was $75 and would do the same thing. I got a piece of steel, 8"x13"x.125 to bolt on top. I bolted it on with 4, 1/4" bolts. I don't forsee this happening again.

I saw this somewhere, I can't take credit. If you can source a metal coffee can, cut the top and bottom out. Put it in the middle of the charcoal ring, fill everything around the can with charcoal. When a chimney of charcoal is ready, dump it into the coffee can, then grab it with pliers and...

Hunsaker makes this deal to hold a remote thermometer. I've always been afraid to use the magnets on my SmokeX2. I thought you cats would be interested.

Looking at a Camp Chef 600 flat top griddle. I have lots of cast iron cookware, I'm good about seasoning it. However, this would have to live outside through Chicago weather. I would buy the correct Camp Chef cover for it. Will I be scraping rust off it before every use? Thank you...

Thinking about giving my 18.5 WSM to my daughter and son in law, replacing it with a 22.5, hopefully an end of season sale. Will I go through a lot more charcoal than the 18.5 if I'm doing smaller cooks? The 18.5 is fine for most of what I do, but occasionally I will do bigger cooks if I had the...

October 8, Ottawa Illinois, Smoketoberfest. Backyard cooks only, no pros. If it doesn't fit in my Honda Civic, it's not coming. Ribs, chicken and pork butt catagories, but I only have my 18.5 Smokey Mountain so I only entered ribs. They supply them, baby backs. I'm just doing my usual method...

I've been storing pellets in food grade 5 gallon pails with screw on lids, with an O ring. Sitting in the non insulated shed, never an issue. Today I was committed to cooking and it was raining all day. I set up the easy up tent and used pails at each corner to prevent the tent from blowing...

Event coming up, I need to smoke 20 racks of spare ribs. I've determined I can get 10 at a time in my Camp Chef PG36. I do 3-2-1, the foil part is with butter, honey and brown sugar. I understand I can partially cook ribs the day before and finish the day of, which I want to do so I can get half...

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.

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...