tony b

Now I'm jonesing for a steak!! Thanks, you two!

Thanks, Aussie. I've never used mine either, so thanks for the tip. btw - Did you get the quick marinade container, too? I've used that one a lot.

This was their "Winter Home" to get away from the bad weather up north in NY. They even built the railroad up from Atlanta just to build this castle.

And the furnishing inside are just as opulent. First time I went there as a 6 year old, I was fascinated by all the bearskin rugs, with the heads on, on the floors. And, in the library, on the second floor (yes, the library is 2 floors high - or was it 3??), you can actually walk through a tunnel in the fireplace chimney. I thought that was kewl, too.

I plan to use an old one that doesn't see much use anymore, so if it does start to corrode, I'll drive off that bridge later (to quote Ted Kennedy). But, thanks for the heads up, Charles. @Aussie Ora - check's in the mail, as we say here. https://tools.usps.com/go/TrackConfirmAction?tLabels=+LA077229165US

I'll check, but I think that I might still have some paraffin starter cubes. Could quarter one of those and give it a try. And, I'll wait longer after dropping it in before topping off the tube with more chips.

My kind of "Hamburger Helper!"

Isn't that place amazing! The gardens alone are incredible. Did you go to the winery? Plus, lots of good breweries in the area, too - Sierra Nevada, New Belgium, and Oskar Blue; plus, the local spot - Wicked Weed. My favorite restaurant is Curate - Spanish tapas. Hope you had a nice visit. I love Asheville. I grew up just south of there in Greenville, SC.

He was very good on The Chappelle Show. My favorite skit was him telling the story about kicking Rick James' butt. He will be missed!

That's a new one on me, but it seems to be one of those "down under" words. Well, we got spun! Dizzy Pig arrived today, so I'll be boxing up the stuff and heading out to the Post Office tomorrow.

Excellent!

Huge patio, my ass - you'd need a Walmart parking lot for that many grills, Ken!!

Good that you spruced up the area, as the KK expects a nice home when it arrives!

True, dat!

Need to find a KK owner in Maine, much closer than Jon!

Cute.

Super, Duper excited now!!! The Dizzy Pig order has shipped, so it should be here by the end of the week - fingers crossed! Then I'll be able to ship out your box of goodies.

Now I 'member. The basic sauce on WS website looks like 1000 Island to me; so start there and hit it with some Sriracha and do a taste comparison, MacKenzie.

I think that mine are Coarse, probably should have gone with Medium. But, the last time I used the smoker, I did hand sort through the pieces to remove or break up the bigger ones. Still thinking pellets is the way to go.

Just a short hop across the border to Upstate NY for a shopping trip and I bet you could even stay with Jon and do some cooking!

OMG. And I thought plain ole duck fat was decadent! Gonna have to hit this hard!! Update: Just ordered the foie fat and happened to run across this on their website. Takes decadent to a whole new level - http://www.hudsonvalleyfoiegras.com/index.php/duck-67/foie-brat.html

Indeed!

Yep, I have a red one.

The last time that I used the cold smoker was for my bacon. I have to admit that it was a fairly windy day, so that might have had a part in it. I did use the small piece of lump, just like you said, and my chips are from Fruita as well. I lit the charcoal outside the smoker and made sure that it was going well, then dropped it in the tube on top of the chips. Then covered the charcoal with more chips up to the top of the tube. I've only had one experience similar to yours and it was my first. I let the smoker run overnight and when I woke up in the morning, it was empty. So, I thought "woo, hoo" this thing is the schniz! Unfortunately, I have yet to repeat that experience in multiple attempts. I was thinking about shifting from wood chips to pellets???

Thanks!