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I think mine looks like a big avacado to be truthful.

YOu ain't lived until you've tried grilled cracklins.

Watcha gonna do with the skin?

Schweinshaxe! Index of /schweinshaxen

Luckily, both options are availabe. :wink: Ever try cooking on calphalon one?

Two things, First like you mentioned the uneven heating since the sides aren't clad like all-clad etc. What happens is the sides get much hotter than the sandwiched part and stuff burns there (I have gas burners which exacerbates this too). Second, I just don't like SS to cook on. If I'm...

As I mentioned, I don't have any high end clad stuff to compare but I do have some mid-grade quisinart SS and don't care for it at all (bottom has a copper sandwich but sides are not clad). I'm a huge fan of the Calphalon one line - very durable and outstanding performance, way better than the...

As a former water smoker I'm not so sure that the "steam" in the environment is what does it. On my ECB for butt I used to brine and use a water pan. The results were excellent. On my Big Avacado I skip the brine (first time was on accident) and the water and I think it's even better. I'm...

Must agree with the review on SS vs. Al. We have several Calphalon One pans and they're my favorite - You can do some serious browning on them. I've had SS in the past and it was much harder to use.

Back when I was cooking with an electric ECB I had to build a shed around it to keep the temp up in cold months. To make the shed I looked for that foil backed foam but couldn't find it so I figured I'd just try the regular foam panels and just be careful. That worked fine until whatever it...

AB actually had at least three shows on smoking: The clay pot smoker he used for smoking a butt at around 250o The cardboard box smoker for a fish at around 150o or so, don't remember exactly. The gym locker/flexible pipe/smoke source device for making your own bacon at less than 100o...

Not trying to start another smackdown but are you sure this would work? If you turn the temp down so that you're below 100o will the element still be hot enough to produce smoke with the wood chips? I was under the impression that for cold smoking the smoke was cooled in some sort of heat...

Hey, I grew up in Livonia too. Graduated from SHS in '88...you? Remember, Livonia spelled backward is ainovil

Don't know what Manchango is but... I would recommend using regular sliced bacon as opposed to the thick stuff. The thick stuff takes for ever to crisp up. For the peppers, build the fire off to one side and put the peppers on the other. A few wood chips on the coals will be nice for flavor...

Only because you're taking every side and spreading missinformation all in a feeble atempt not to lose face. You're like a politician that argues every point rather than just specific points. If beerco says so, it must be wrong, even when he agrees with me. I too prefer charcoal. Do you...

Apparently there's a lot you don't know. Anyone with taste buds can tell you that there is a difference in flavor and texture between charcoal fueled and electric pits. Maybe it's just you that can't detect the differences. Anyone who's ever been in the kitchen of a high end or specialized...

The pit is the knife. You can't honestly believe that the artful watermelon was cut with the same knife as the other slices do you? A master will usually do a better job than the novice regardless of tools but it's not always the case. The tools can and do make a difference. That's why...

The truth is that if you truly know how to use a charcoal pit properly and select the correct charcoal, wood and pit you can achieve results that are simply unatainable with electric. Perhaps you just don't know how to use your charcoal pit. :tongue: (for anyone laughing along, I'm just...

Now you guys are just trying to gang up on me just because I'm not a regular. First you say "of course it does [taste different]" and then you turn around and say "you can achieve the same great smokey flavors that are achieved on charcoal" So is it the same or is it different? For the...

How so? (this sentence is here because my post is too short).

Honestly I'm not entirely sure on that one. The evidence seems to point that yes, it is strictly a pigmentation thing and doesn't really affect flavor. One thing I can say with certainty is that food made over charcoal has a different flavor compared to that prepared over e.g. gas, smoke ring...

Correct. The only thing I'd add for clarity is that it's due to the fuel/heat source.

I guess I wasn't clear. Let me back up a step. Smoke flavor is produced from smoke. "raw" wood makes the most smoke, charcoal just a little. The smoke ring is produced by the reactions of oxides of nitrogen with stuff in the meat. Both wood and charcoal produce oxides of nitrogen. Hotter...

But just because there's debate doesn't mean that one side isn't wrong. The fact is that while technically you are correct that "heat is heat" the reality is that in our world you can't separate heat from the medium (and radiant heat i.e. heat without medium does influence as well). Different...

Oh jeez, ever hear of google? how about http://www.discusscooking.com/forums/f84/gas-oven-vs-electric-oven-2902.html just search on moisture. Yes there's debate but the fact is that a gas oven produces lots of water. Sheesh, you seem pretty normal on the other threads where I've read your...