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I don't remember where I got it, but I stumbled upon a rectangular ceramic/stoneware 'grill pan' that works great. Something like this, but 8x12. Perfect for the typical 2# of meat meatloaf recipe. Lots of smoke coverage and good fat drainage.

I usually use regular Honey Hog on my pork ribs. I don't think it has enough spice, but I was worried that Hot Honey Hog would be too overpowering with the heat. (I like heat for a lot of foods, I just prefer more of a peppery spice on my pork ribs.) I've occasionally tried <this> and <that>...

It doesn't make up for the unhealthy air quality, the wildfires it caused elsewhere, nor the severe storms and devastation the overall system caused, but we at least got a pretty sunset out of it.

I'm not sure if RO is the best of the bad lump, or the worst of the good lump, but at $7/per, I'd buy the rest of the pallet! Seriously, I found it to have too many small pieces, too much dust, and the slightly-more-than-occasional uncarbonized piece of wood to pour it blindly into my BGE, but...

Hi all! As I mentioned over in Roll Call, this thread is what brought me to SMF after receiving my RFX setup for Christmas. Thanks to all for their observations, as it really helped me get a head start on things! I've done three cooks with my setup (Since Christmas, he said?!? Yes, lame...

Hello all! Long time BGE user, stopped by here for the Thermoworks RFX talk (which seems to be among, if not *the*, best on the 'net,) and have been lurking since soaking in the great cook discussions. Love the recipes, long-form 'in-game' threads, and the overall discussion. Perhaps I'll...