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  • I'm also a member there. Lots of decent info about many different smoker types and overall BBQing. The only real bashing I see there is the Shirley Fab lovers bashing Lang smokers. Both are good smokers but the SF guys are way over the top IMO.
  • Thanks. I just did that. It was about 40 degrees low but adjusted to 100*C /212*F exactly. Also checked against the other thermometer as the water cooled. Should be OK.
  • I would never get less than a couple of dozen per person. Also: Put 'em on the grill for a few minutes until they just start to open. Much easier to shuck then. Add stuff and back to the grill if you want but I usually just put on a cracker, add a d…
  • DoubleEgger said: Very nice. Take several high quality guns with you. They are going to get a workout.  Gotta disagree with that. I would rather burn up the barrels on their guns and not mine. They'll take a beating for sure. The dove fl…
  • Keep the egg. Sell the opposition!
  • Different things for different guns. I prefer plugs (I have some $50 custom molded to my ear canal) when shooting long guns because the muffs interfere with my cheek weld. I prefer muffs for pistol shooting.
  • Hard to tell by the pic but it looks like you cut the skin off. Have you ever tried any with the skin on?
  • Why would you want to cover a perfectly fine butt?
  • KISS. A rub with some oil of your choice and dust with salt and pepper. Add garlic and onion powder or granules if you like. I cook on the XLBGE at 350 until an IT of 185 ~ 190 because I prefer sliced. The Lang likes to run between 275 and 350 so th…
  • 20stone said: The feet are really designed to be used over live fires, allowing you to set it on coals without falling over.  I would go slick bottomed True but a side benefit is the lids for the ones with feet normally have a lip so you…
  • 20 years ago I resolved to never make another resolution. So far I've kept it!
  • garthb4903 said: My dad is 72, active, likes (not loves) grilling 1-2x per week in Arizona.  He has a basic gas weber grill, and I'm thinking about getting him the mini.  Will he use it or is it too much "work"?  I have 3 eggs, and am on the fe…
  • I'm originally from south Texas and tamales with some of my aunts 3 alarm chili were a Christmas Eve tradition for us. Mom would have to order them in September to be sure of getting them for Christmas. I never learned to make them myself but would …
  • I have always been told that alcohol is the reason for all things. Either too much or not enough that is!
  • So what was the answer to pressure at the griddle?
  • The safety reset issue is pretty common with the any of the new propane fueled items. It's amazing that we didn't all blow each other up before the government stepped in to regulate our poor ignorant souls! I still say that removing all safety label…
  • CTMike said: I didn't buy the WiFi model for the connectivity, I bought it for the increased wattage.  Is there any significant difference in the time it takes to heat the water or the amount of water it can maintain? If heating the wate…
  • Just remember... A 4 wheel drive vehicle is simply one that will get you stuck deeper in the woods than a 2 wheeler!
  • Has anyone here tried the Blackstone Tailgater. I have the 36" for home but am considering the Tailgater for the RV. Any reviews?
  • I personally like the empty beer can method. My favorite part is the emptying!
  • The nutritional info shows 90mg sodium. Is that added or natural in the pig?
  • Personally I would replace the factory bolts with some grade 8 hardware. Torque only to the recommended spec because they won't bend 
  • Jeremiah said: Ho lee chit. I've been using a spatula. I'm a dumbass.  I have to admit that too. There are way too many $$$ solutions out there looking for a problem.
  • As a final followup, here's what I received from Blackstone. It may come in handy for any who have a similar problem. It will probably work with any propane grill also. Hello!  Thank you for contacting us!   If your griddle is having trouble ligh…
  • Hotch said: To answer your question one needs to know about how long you plan to simmer the gravy once the protein is added in. If you cook the brisket till it's  done then your protein will break apart shortly. Around 190 IT works for us. Chil…
  • I just looked at the "Over the Top Chili" post from a ways back. Is the dutch oven sitting on the charcoal grate and surrounded by the coals or is something else going on?
  • I just fired it up and did as suggested in the link epcotisbest posted. The burner flames were much higher. I watched as it pasted 450 and still rising so I turned all the burners to low for the breakfast cook. The griddle stabilized at 350 so I thi…
  • stv8r - Yes. Two of them and a couple of analog surface temp gages made for just that purpose. Lit - Which regulator do you have now?
  • epcotisbest said: Yeah, I had the same problem, especially when the Blackstone would not light with the built in spark igniter. It is a safety thing with the regulator. I have started lighting mine with a match so it lights the first time. Here…
  • Quite some time ago I called Lodge and asked what they use since they say their cast iron is preseasoned. They said flax seed oil. I normally just use some canola or vegetable oil after cleaning. I did like the tip in the video about cutting open so…
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