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  1. Great cook! Definitely going to have to try that cake! I like the sauce for the crayfish tails. I bet that sauce would be great on some wings! Simple and easy.
  2. I saw an article about this. Apparently the salt concentration is bad for the moose. Causing them to get addicted. There was another post floating around somewhere, about how bears in Russia are addicted to huffing jet fuel.
  3. I use a headlamp and a make shift street light. I had a 5 gl bucket added concrete stuck a length of 2x4 I had laying around. If you check out led solar flood lights you should be able to find one. I attached it to the 2x4. It's heavy enough not to blow over but light enough to move around. The solar light has enough power even when if it has not been very sunny. It also proved to be a valuable for lighting up the patio area for dinners outside.
  4. Interesting. I have heard of a left or right side brisket and one side being better cause the cow lays on the opposite side. Causing one side to be more tender.
  5. Fantastic set! What is the grit of the black stone?
  6. Think of it like this. You got a pot of water to boil for some pasta or hard boiled eggs. What happens to the water? It cools and is not a rolling boil. If you leave the heat the same without adjustment it will come back to a boil. The same with the grill. Add cold meat temp drops and slowly goes back up to temp. If you start messing with vents you will be chasing temps all day. Sure others might chime in. Good luck
  7. Well done! Sounds like a new method to try!
  8. Don't give up! You can do it! The reward is far to glorious once you figure it out. Take a break, step back, and try again later.
  9. I second the suggestion of lighting one spot. Are you using a stone? Is it on the main grate or below? Do you get a seal all away around the lid and the bottom felt? There might be a gap in the back, just a thought. You could also try lighting one spot and set your top and bottom vents to 1 or half and just let it ride to see what that temp is after an hour or more. This would give you an idea on what temp to expect when at vents are at 1. Keep trying and soon you will get the hang of it.
  10. Dainpd as usual your cooks and posts are great! I'm keeping it simple with a stuffed pork loin and sides with a few different dips. Nothing to exciting.
  11. Thanks for the replies. So the harder the steel the sharper and more retention of that sharpness? But also means more prone to chipping. With cutting boards there are many out there. Glass, Plastic, bamboo, wood. Wood being the best? I too have the Ken Onion. I don't know If I have the one that does the smaller degree. I think there are a few different models. Derhusker thanks for the detailed response. You pointed out many things that I was not thinking about.
  12. Hello fellow gurus! I'm looking to upgrade from the old Chicago cutlery knives that I have. With lots of comments on the guru about the Dalstrong I would like to get a chef and maybe a nakiri. While looking at them I realized that I had questions and needed some guidance. Any information is greatly appreciated. What is the rockwell and how does that number come in to play? Also bevel 8/12, 14/16 13/15. I understand 8/12 is the angle to strive for when sharpening. Also Japanese au 10v steel what information does this give you? When doing the compare option on the Dalstrong site these ques
  13. That is a lot of meat!!! Sounds like it will be a fun cook. I'm not sure if there is a correct way or not. I assume that your going to load the bowl to the max at first. When taking off the first round of meat check and see how much lump is left. When adding more put the new stuff on the not lit or burned out area. The thinking is that it would continue to burn and then reach the new stuff. Might have to add and then let it settle for a bit before adding the new batch of meat. Best of luck!
  14. Just a thought. If your in a location that is already in full swing winter. Redoing felt is not a fun job in the cold. 1 wait till the weather breaks. 2 try and get the torn felt area clean enough that you could cut a piece that would fit. Kind of like a patch so that you can still cook. With the cold winter months a quick tip, after the coals die place a spacer in between the lid and bowl. That should help with the freezing.
  15. Excellent choice Chris! Check out hang over helper on Pandora. Those are my two favs plus the mighty zep!
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