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tjv

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  • Re: Need a spider or woo

    tjvtjv
    you might return the cast iron wok, not the recommended accessory for wokking.......wokking is a fast and hot cook, so a thin carbon steel wok is preferred as it passes the heat quickly. t
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  • Re: Pizza stone size?

    tjvtjv
    If you are doing thin crust pizza, the 16 works great on the rig extender. It's the only stone I use with thin crust, no second stone as a heat deflector. If you are doing thick crust pizza, the…
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  • Re: Turning beef meat once or twice?

    tjvtjv
    I always figured, if you keep fiddling, you got problems or are not confident in what your doing....... t
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  • Re: how many hickory chunks

    tjvtjv
    two steps:1. bury three or four in the lump2. place a couple on top the burning lump when loading the brisket chunck size about half the size or your fist or so.... t
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  • Re: Lang smoker

    tjvtjv
    I'd do some serious research on what it takes to open a catering gig....it's a whole lot more than just a cooker......quick trip to your local health department will get your head swimming …
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