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I'll be smoking a chicken along with a couple racks of ribs tomorrow. I've done chicken twice before. Successfully in the sense that the chicken comes out fall-off-the-the bone tender with a great flavor, however the skin has been leathery-chewy-inedible. I've tried crisping the skin on the...

One only has to use one of these offset smokers a couple of times to realize they're very inefficient. The fire in the SFB has to be hot enough to melt metal in order to maintain 250* in the smoke box. One solution would be to insulate the smoke chamber. A web search revealed that the most...

Outdoor temperature, 60F. 2:00 PM Lit a chimney full of briquettes. Mean while, I got the fire box ready with a setup outlined else where. I placed 11 lbs of briquettes and some Hickory chunks around a bottomless coffee can. 2:30 PM Dumped lit charcoal into can and removed the can by pulling...

The motor runs but the attachment thingy doesn't. I'm assuming it's a stripped gear. How do you take one apart? Thanks.

I've used a domed (covered) turkey roaster for the past 12 years. The recipe is the same: Stuff my 17 lb turkey, place on a rack in the roaster, cover and roast in the oven @400*F for 3.5 hours. The bird comes out brown and juicy. Recently however, I've noticed, many cooking shows are...

I went completely nuts today! I added Celery to my otherwise authentic Clam Chowder! I liked it!?:mad:

What? I don't have to submit an essay to join this forum?:rolleyes: Hi every one. My name is Crash form East Lansing MI. Nice to see a bunch of down to earth people who love food almost as much as I do.:mrgreen: Just checked out another forum where a guy can't get an answer for "What is...