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  • My started acting up pretty much like yours. It turns out moisture corrosion to the input jacks. They rebuilt my unit...but I understand they no longer recondition these as they are no longer available. 
  • I would also set the fan gate to less than  1/4 mark. 
  • We're still waiting for spring to arrive. My Yard kind of looks naked yet, but the birdies have arrived.
  • Be sure and get a flash fryer. These have super fast recovery when you dump the cold ingredients into the fryer, the oil temp does not drop too much. This keeps the food from becoming satuated with oil. HSN always has a few.
  • Get one of these racks. Got mine from ACE. Cook direct and wings get crispy. No need to pop lid to flip wings, the cause of most flare ups. finished wings
  • Boy that looks good. I like salmon steaks on the mini. Steaks are more moist than filets. The mini does a great job on fish
  • statins keep chloresterol levels down. Most of my egg cooks involved fatty meats :laugh: best kind though. actually my dad had bypass surgery so doc is just being overly cautious. I am using the lowest level of statin.
    in Just Asking Comment by rosros July 2010
  • The bird is a sun conure, hand raised so very friendly.
  • My doc just had me double by statin meds :huh:
    in Just Asking Comment by rosros July 2010
  • Indirect, slow and low. The lower the better. I usually smoke at around 230 for 6.5hrs depending on cut. There is the longer flat bones which cook faster vs the shorter thicker bones closer to the spine. Throw in a few hickory or mesquite chips. No…
    in Beef Ribs Comment by rosros July 2010
  • Got to find a friend/relative by a William Sonoma store. They had an 11piece set for $600 new in box! The stores seem to have ample stock (since its not advertised) and they will sell display models at a discount.
  • I was in the store. I received an email yesterday about their big sales and dropped in. The sales lady said they were quietly clearing them out. I purchased the cleaver, 10inch, 6inch, 7inch hollow ground san. Its what ever is left in inventory. Jus…
  • Low and slow. indirect 220-230degrees, around 7hrs depending of cut. shorter if you have the thinner long bones. The meat just literally melts in your mouth. Don't think about foiling.
    in Beef Ribs Comment by rosros June 2010
  • I have one with and without the cover. It measures 16 inches w/o the handle. It has a permanent handle on one end, the other end the handle removes, but there still is a stub.
  • Your doing fine. Usually I use lite 3 starter cubes for the large, keep the dome open and bottom draft door wide open for 10 minutes or so (depends on wind condition). I check to see if the coals on bottom are glowing. Next I close the dome and for …
  • I like not being tied to the grill. Even for shorter cooks like ribs. I can leave and go shopping, visiting etc and come back to dinner...sort of like a crock pot. Nice not having to worry about starting dinner after a long day out shopping. This wa…
    in Digi Q Comment by rosros June 2010
  • I take some of the drippings and add it back onto the pulled pork. My finishing sauce is basically a 'watered down' bbq sauce to compliment the pulled pork. 1c apple cider 1/2c ketchup 1/2c bbq sauce 1-1/2tbs sugar 1/2 tsp salt 1/4 tsp cayen…
  • I have done Gino East frozen, ps/grid/extended grid/pizza stone/pizza. As an alternative you could skip the pizza stone and place pie inside cake pan with a little olive oil on the bottom.
  • Ooooo now were talking. Thin and fattier the better.
  • Your pic of Remington brought a tear to my eyes as I reflect on my many friends that have departed so soon. it is not easy losing a pet, but I get another as that day is overshadowed with all of the happiness my pet has given me.
  • I was looking at the the small, which would fit inside the large, but the actual cooking area was a little too small for my use. I picked up a large when wm sonoma had a clearance sale for the gasser. These are great for teppan grilling, fried rice,…
  • Thanks for the update. Guess its time to contact them about warranty work on my hinge and hope they send me the new ones.
  • I just finished starting the guru for a boston butt. I set the guru to 234 and clip the temp probe right on the grate. That make it pretty close to 250 dome initially. over time dome and grate becomes the same.
  • No problem, just use the pliers and pull the spring out.
  • Those are always tasty. We put in red bean paste; breakfast and dessert at the same time.
  • Forget the coozies, send me the plated meal instead.
  • Did you get that puppy?
  • I see a lot of minis being used recently. My kind of cook, meat on the mini. My weekday low carb diet recipe. Nice cook.
  • Did you say you had any leftovers. From the way it looks, I would have scarfed it all down. I would have left the macaroni salad off the plate, gets in the way of meat :laugh:
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