Search results for query: *

I was excited when I got it for $5.99 lb, its normally around $8.99 lb here when I can find it.

I came across a good deal on a boneless leg of lamb roast and decided that I wanted to try making gyros at home. I did just a simple rub of salt, pepper, olive oil, rosemary, and thyme. Threw it in the smoke until 140° Getting ready to rest for 30 min I threw it on the slicer and...

Looks like you have a good start there.

We use only the lenox hole saws at work and they hold up great, it is all I will use at home as well now. (if I don't pull out the plasma cutter and circle template to make the holes)

Looks great

That looks great and the recipe is getting added to my rainy day list of food projects to make.

A couple pits I built and the build thread: http://www.smokingmeatforums.com/t/129036/couple-pits

Yep its just the "knife" edge doing the sliding, less surface area sliding makes for less friction so they slide easier. I have been making my grates like this for a long time with no issues. I just use 1 x .25 bar stock for them to slide in and out on just because I usually have that on hand...

The only reason I test fried this was because it was the first time and I was doing everything on the fly and creating the recipe from scratch. Once I get it dialed in I never mess with a test fry.  And I think these will go in the freezer as is and straight to the cooker and just get a normal...

I had found a sausage in the store here that was fantastic and wanted to replicate it after searching far and wide I couldn't find one so I ended up taking a stab at it and here is what I came up with. It was pretty similar to the other one but I preferred this to the store bought version. It...

Looks great, a lot of great ideas in here.

Looks great!

looks like your set, I keep trying to convince myself to get the digiq

I have used my 1/4 thick tank like others have said in sub zero temps with winds blowing 20 constant and gusting to 40 makes for a cold day but the cooker held temps really well. I did just try to block as much wind as I could, after that I cooked at 250° for around 10 hours doing pulled pork.  ...

Thanks for the heads up went ahead and ordered a british racing green one. I have wanted one for a couple years now finally just bit the bullet and bought one.

The last cooker I did, I used Por 15 black velvet high temp paint on the main body but left it off of the fire box. It looks every bit as good as the day I put it on, and seems to be durable. I just rubbed my firebox down with oil and after a few uses the patina on it has it looking as black as...

That is looking great.

Sorry I didn't get back sooner got busy yesterday and just couldn't make it back on. Looks like jirod got you sorted out. Like others said you can slice the point instead of doing burnt ends with it if you choose its all personal preference.

The point will under cook while the flat will over cook. I like to put my probe in the flat, once it reaches 190° it then I pull the brisket and let it rest 15 min, then I separate the flat and point. I double wrap the flat in foil, and throw it in a cooler with towels to let it rest at least an...

Thanks very much I am gonna make a mini batch this weekend until I get it tasting just right then make a big batch.