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    Paint on Oklahoma Joe's Highlander

    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...
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    Vacuum sealer bags

    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...
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    Thermometer probe storage

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    Successful fried turkey, but I have questions

    I dug the burner and a propane bottle out, I keep wondering what happened here. Turns out, my fault. I heated the oil, and turned the burner off before dunking the turkey. Today I found out if I don't turn the regulator to zero before opening the propane bottle the burner only runs about 50% or...
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    Successful fried turkey, but I have questions

    I was looking at 30 quart pots at the restaurant supply, wondering if it's worthwhile for once a year. I made a wind break/shack for my WSM out of old waterbed decking, it works great. Even a little wind messes those up.
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    Cleaning stainless steel

    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.
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    No rub, no sauce baby backs

    It did, but at 20-25 degrees I think I used twice as many pellets as I would on a summer day. No matter, I stock up on them at Costco.
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    No rub, no sauce baby backs

    They turned out great 2.5-2-0.5 was the timing, should have been less in the foil. They were moist and a little too tender. Hickory pellets, high smoke setting on Camp Chef for the first 2 hours, spritzed with water.
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    St. Louis Spares

    Those should be on a billboard advertising ribs! What was your opinion on the peach paper vs. foil? I'm in the same boat, I have about 1.3 miles of butcher paper I'd like to start using up, and ribs going on today.
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    No rub, no sauce baby backs

    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...
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    Successful fried turkey, but I have questions

    Turkey came from a local farm, never frozen. The 20 pound bottle of propane was full when I started, used 4 pounds of propane during the cook. Part of my previous job was filling propane. I'm aware of slowly opening the valve, which is a safety of the hose gets a leak. The burner had an audible...
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    Successful fried turkey, but I have questions

    Thank you, that explains it.
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    Cast iron cookware for free, must pick up in Naperville, IL

    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...
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    Another CI skillet.

    I knew a woman who have over 20 cast iron skillets on display. She never cooked in cast iron, claimed she didn't know what all the fuss was about. I'm a sucker for cast iron from garage sales, but I usually restore it and give it away.
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    Successful fried turkey, but I have questions

    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...
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    Fried turkey, basket or spindle?

    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...
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    Competition tomorrow, pork butt in the smoker tonight

    They only announced three places, we weren't one of them. The guy that won first made pulled pork tacos in the oven, not even barbecue. It was excellent, but this wasn't a taco contest. But we had good beer, met lots of people, had lots of fun, and our son in law won a big honkin beef shank in a...
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    Competition tomorrow, pork butt in the smoker tonight

    15 hours at 225, no wrapping. Almost 20 pounds of pellets, it was 22 degrees last night. Nice flavor, the vinegar sauce we made adds a nice kick. Turn in shortly.
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    Competition tomorrow, pork butt in the smoker tonight

    I'm trying a vinegar sauce we made. Apple cider vinegar, red pepper flake, onion and garlic powders, salt, and a nice balsamic vinegar from little shop near us. It's a bit spicy, so I have two other sauces for folks to use. The photo is from this morning, 13 hours in. About another 20 degrees to...
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    Competition tomorrow, pork butt in the smoker tonight

    Compart Farms is where they say their pork comes from. It was well marbled. I never had a Compart shoulder, but their pork chops are excellent.
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