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Stok, they are a new grill.  I worked at the Depot until a couple of days ago, and Stok is awesome.  The propane grill has serious issues so until they fix the burner stay away.  But, the tower is awesome.  The burner is inconsistant and doesn't stay lit if it's windy.  Not to mention it's three...

I grabbed my charcoal starter bucket by the side, one time. I thought that was pretty painful. I can't wait until I step on a red in my bare feet! Just kidding, mostly. Hope you heal up.

I can't get mine to rise. I quit trying to make them. They were so terrible, more like flat bread or drop biscuits. Everyone has the one dish they can't master, and mine is biscuits. thanks for the pics!

I have had good luck mixing lump charcoal with wood chunks. I just throw the wood on, but they are not logs mind you, they are chunks. The lump keeps the temp and the wood does its job. I have not tried preburning the wood to get it to coals, I didn't figure the time ti took really made...

Thanks for the responses. I am certainly going to visit those places. I don't know anyone that has been to that area, and I was only at the dunes about 15 years ago. So being young, I have really little idea what it was like. Thanks again, and if anyone else can add, please do so. I...

I have been around for a while, though I haven't posted too often, I just enjoy reading the discussions. Anyway... I am graduating soon and heading to Northern Indiana, valpo, to continue my expensive education. Anyone familiar with Valparaiso, or the surrounding area, and can recommend any...

I did a brisket on a day I had class intermittently. I heated it up about 5, put more wood in about 9, it raised the temp a little higher at first, a few hours later, it had dropped to about 170 when I had gotten home. I simply heated it back up and it came out like I had never missed a temp...

Well, it's been a little while since I've been around, school does that to us sometimes. However, I am making a smoked ham (small since Im the only one eating it) and I may try to smoke a tofurkey (because the wife eats no meat). I would love to smoke some turkey legs, since that is my...

I also noticed the difference. We normally buy our eggs from the farmers market, but in the winter we buy farm raised free range vegatarian fed eggs (the one's for 3 bucks a dozen). I didn't know the difference until my girlfriend at the time (currently the boss) pointed out there were much...

I smoked some brats and some chicken quarters about 2 weeks ago. I am not sure what the temp was, the smoker I was using had a not so good therm on it. I would guess about 260, just about the same as my brisket. Though it took about 3 hours for both to finish. I did have them foiled with some...

Welcome to the block! I am new, and there are many new others around. Have fun and ask away.

OK, this was great! I pulled it at 188 and let it rest for 45 minutes under a towell on my island. I cut it across the grain, and it was so easy to cut. Not quite falling apart, but the knife went through it sooooooo easily. It was very juicy, I am so happy it didn't turn out dry. I am...

Yep, so far, its almost 5, and we are up to 183. I am apparently going to have a nice small dinner, and hope to have some serious late night snack!

There has been a constant smoke from the unit, but I have not been soaking the chunks of wood like with a grill, I've been simply placing them on the coals as the temp needed, should I pre-light the wood chunks to get them already going and hot before I place them on the bed?

I put a therm in about 1130 when I foiled it and it was about 165. I also added a touch of apple juice to the bottom of the pan to assist with some moisture since I am not there to spray it. Though, I would assume that after I foiled it I shouldn't have to respray it anymore as long as it's...

You may be aware of this, but in your post you mentioned you foil the veggy burger, I assume this is to keep it from becoming too dry. I found that if you rub a modest amount olive oil on both sides of the burger before you grill, it stays moist and unless you leave it too long, so it stays...

So, if one wanted to smoke salmon, would you use the same techniques as the blue fish? Brine or not; would you raise the temp substantially, and finally, would you foil them or half foil them to keep them from drying out?

So I am doing my first brisket today. I have done a thousand chickens and steaks and vegetables on the grill, but I splurged and bought a new smoker yesterday. I put on the dry rub yesterday morning about 7, and started the smoker about 5 this morning. The brisket sat out from 5 to 6 today...

Hello all. I'm 31, and have been cooking seriously for about 6 years. I have been grilling for about 10. I started out in the Army learning how to crawfish boil, and went from there. I have a modified Brinkman upright, a medium size propane charbroil grill, and am looking at a larger barrel...