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Re: Cooking direct - too much flame?
Raised direct, at the felt line, is much better at not burning the food then direct with grid on the fire ring. Steaks and chops can be done down low, close to the fire, chicken wings/thighs not so m…1 · -
Re: All you need to know about Net Neutrality - Important.
Great bit, like Mr. Oliver. Same song, different band. For those old enough to remember, landline telephones in the '60's were pretty much all electro-mechanical, you paid a flat rate and c…1 · -
Re: Lump Question.....
@Nanook - Maple Leaf is a great lump, very neutral and all Canadian (if that matters to you). Our friends in Ontario can get it for as little as $13 a bag, we have to pay at least $20 - another remin…1 · -
Re: How do you apply wood chips ?
Smoke wood, chip or chunk, is best mixed throughout the lump. Smoke is seldom visible during a low and slow using an egg. I use whatever is on sale. For steak and grilling cooks, less than 20 minutes…1 · -
Re: 16.1 lbs Wagyu Brisky (from SRF) - Thanks Drew!!
I don't know..... a guy who usually cooks by gut feel, now using technology......1 ·
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