Search results for query: *

Same formula as the consumer version. Just can buy in larger quantities with "industrial." Dilution is the key. Start with a MINIMUM of 1:1. Probably will take less than you think. It's good stuff if you use it right.

I buy Simple Green at Sam's Club. Locally it's only $9 for a little over a gallon and comes with a spray bottle.

I contacted PK customer service, this was their response: Our recommendation to clean the castings is to use Simple Green Spray, which is a degreaser. Sometimes the gunk on the inside can really build-up and in that case, you may want to power spray it. Just spray the inside of the casting...

Howdy, neighbor!

I would just contact PK and ask what they recommend.

They're having an "open box" sale that includes many of the probes for the Smoke.  Good chance to pick up the needle probe if you haven't already.  It's great for thin pieces of meat and/or ribs. They also have a straight probe with 12" cord and also a 1 meter cord extender...

Just a couple things to clear the air a bit lest y'all think I'm some kind of knucklehead: First, check out my bio in Roll Call http://www.smokingmeatforums.com/t/267212/a-whole-lotta-words Having worked so long in the commercial/industrial food chain, I've had a lot of things drilled into my...

Hey SmokeyMose, No sure how much Kielbasa you plan on making, but here's an idea:  Split into 2 batches.  Make one at 1:1 and the other at 1.2:1.  That way you have some real data points rather than just internet chatter.  

Well, ya.  That's pretty much what I said.  I would go easy on the 70% thing, though.  Like all processed food ingredients, the final tally depends on things like source material, processing method, and what the suits want the final product to be.  So the perceived difference in sweetness could...

Shouldn't be a problem for that.  A couple notes:  do the conversion by weight rather than volume as they can have different volume:weight ratios.  Also, some dextrose will absorb more moisture than sugar, but if you're using small amounts it's probably not going to make a significant difference.

The short answer is:  roughly 1:1 The long answer depends on your application.  Dextrose and sucrose differ chemically and have differences in perceived sweetness which may (or may not) impact the final product.

Haha.  I feel your pain (although not so much now that I'm happily single again ).   Several years ago I bought a Tramontina 6.5qt enameled cast iron dutch oven from Sam's for about $40. Thing's been a real trooper.  I like it so much a I recently bought a new one when they were on sale for...

When you write your wish list to Santy Claus this year, request a regular (not enameled) cast iron dutch oven. Then you don't have to worry about it.  I have two enameled for the kitchen and two plain for outside cooking, so I may be a bit over the top.

If you have a Dutch oven or wok (carbon steel or cast iron), you can use those for deep frying.  Might give more room than whatever you're using now.

For years I've been using the "Clay's Pulled Beef" recipe from the Dizzy Pig website.  Well, I've adapted it over the years somewhat, but the basic procedure is the same.  Process is probably more complicated that it needs to be, but it makes mighty fine pulled beef from 2 chuck roasts, and I'm...

That's the way we cooked them at the brewpub I worked at.  Smoked a big batch then put in the cooler.  When an order came in, they were flash fried to reheat and crisp the skin.  Still among the best wings I've ever had (not the least because they were jumbos rather than the scrawny things most...

Academy has RO ridge @ $3 a bag.  I'm a confirmed lumper, but at that price I might give it a go. http://www.academy.com/shop/pdp/royal-oak4-lb-charcoal-briquets#repChildCatid=4697643

I've been using them for years to fire up my ceramic and love them. While they do contain "petroleum distillates," they're confined to the cube rather than spread all over the fire source.  Once the cube is burned up, the chemicals are largely gone and any residual that may have touched...