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Thinking about 36" Blackstone Modification
I have a couple year old 36" Blackstone I've been using a lot. To me both side batwing shelves are pretty much useless, wind changes and what ever is on them gets really too hot from burner exhaust heating what ever is there. I have used the clamp on scraper wind guards with a little success...- 801driver
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- Replies: 2
- Forum: Flat Top Griddles and Discada
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Pizza Dough With Only Two Pretty Common Ingredients
I did not find this posted, my apologies if I missed it. I make a lot of different kinds of Pizzas to cook in the oven, grill, and on the griddle. Make them up and eat some, bag the rest to freeze for quick meals. I have been buying the longer round tube of store pizza dough in the biscuit... -
Fatty Flavored Smoked Cheese? How To
OK, not sure what category to put this in, but if Burnt Ends are listed under Brisket, I guess this will fit under Fatty's. I smoked a couple Fatty's this evening in my electric smoker, one Cheeseburger style, one Mexican Taco style. I had a clean foil pan underneath to catch the drippings. My... -
Smoked BBQ Cabbage
OK, this was a weird first for me but thought I would give Smoked Cabbage a try. Started out with the cabbage cored out sitting on a crummpled foil ring.. Filled with a sauteed onion cooked with 4 strips of cut up smoked bacon, about a cup of BBQ sauce with a little of Jeff's Rub mixed in, a... -
Smoke-it Smoker Users In Oklaahoma
I am still getting use to my Smoke-it #2. Mine is a very quality built unit, very impressed with the tightly sealed door, not a wisp of smoke even during the seasoning. I need to get something to elevate it 20-25 inches or so off the concrete to make it easier to get racks in and out. Most...- 801driver
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- Replies: 0
- Forum: Oklahoma Members
