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The deflector plates with the holes of decreasing density along the length of the plate are really cool and do the best job of giving you even heat, but there is no way for you to know in advance what specific design (length, diameter of holes, spacing of holes) is going to give you the best...
Saw a few sitting out front today:
Marked down 66% because they were mistakenly labeled as Oklahoma Joe Longhorn smokers. The true retail of the Brinkmann is $299 as I recall.
But there were a few of those there as well. Based on the similarities and construction they are made at the same...
OK I had my first McRib sandwich today at lunch. I'm sorry but I thought it was just about the most disgusting thing I've ever put in my mouth. It tasted like nothing more than bad BBQ sauce and pickles, and the "pork" itself had a bizarre, mushy consistency that was reminiscent of no food that...
I'm stumped. Mine runs 225 with the firebox vent open 1/4-1/3. That's at grate level. The Thermometer on the door runs 50 degrees high for me, so it's reading about 275.
I use lump and wood depending on my mood. But even with briquettes I've not had a problem getting it hot. So you're saying that if you open the ash pan, you can get up to higher temps? You are not closing the flu on the chimney are you? I'm not sure what to recommend, other than making sure that...
If you use that sword as a burner you'll have to change the writing on the pit to "Crush your enemies -- See them driven before you, and hear the lamentation of their women!"
Just a couple of thoughts on getting even temps with wood. In my experience the key is getting a good bed of coals going, adjusting your air intake until you have your desired temperature, and then keeping your fire going by feeding it sticks at regular intervals. The word "stick" is important...
Gosh, that's like asking for an authentic meatloaf recipe. Even in NC you're going to get almost as many recipes as there are are cooks. In the west they add tomato, in the east they don't.
In it's purest form, traditional NC vinegar based bbq finishing sauce is something like this:
2 cups...
I collect old cast iron frying pans. If you're going to go with cast iron, I would definitely consider buying one of the older pans....from Griswold or Piqua or Wagner...for the simple fact that they are superior. Back in the 40's and earlier cast iron pans were made out of much higher grade...
I only have steak when eating out if I'm at a real steakhouse, like Peter Luger's, or Prime, or one of the other good ones, and then only on business. I would never spend that kind of money on something I can cook fairly competently at home when there are a ton of similarly priced restaurants...
It really comes down to your personal need for auto pilot or not. If you have an ornery pit that is difficult to keep stable, or you're just not very good at keeping it stable or you just can't be arsed with babysitting it then the guru might be exactly what you need and want. Certainly in some...
Ceramic coated heat plates? Can you provide a link to what you're talking about? I keep meaning to put some bricks of some sort in mine to help with heat retention and would love to see what you used.
Tsunka if you are out there smoking when it is -38, my hat is off to you. But only real quick lest I get frostbite. :D
Cracker, you can pickup a 1' x 2' x 1/16" steel plate at most hardware stores (ask them where their rack of metal parts is...steel strap, expanded steel, angle iron, etc) Cut...
I'm going to assume that compactness is a very important priority for you given your design. If it's not then you might want to consider moving the firebox out from under the smoke chamber as that will give you more control over your temperatures.
Also, your design for the firebox has 32 faces...
Vichyssoise is one of those classic French recipes that is so simple that it really doesn't change much. This one is pretty straightforward:
http://www.epicurious.com/recipes/food/views/Vichyssoise-102030
In my mind there are three keys to a really good product: blend the ever lovin' $#*& out...
I used to smoke on a weber kettle with some creative use of tin foil.
I have a friend who has one of these inserts and he swears by it. If you have the money, give it a try:
I LOVE potato-leek soup. And in the summer it's amazing chilled as a cold soup (Vichyssoise) if you puree all of it. I make huge batches of it and before I add the cream I freeze it in portions. When I want to serve I just thaw it and stir in the cream.