tony b

I'm still struggling keeping my cold smoker lit. I've even tried Dennis' suggestion to light a small charcoal piece and drop it on top of the chips just above the air tube, then fill the cylinder the rest of the way with chips. It went out after about 15 minutes. I end up babysitting the damned thing and relighting it through the side holes with my MAPP torch about every 10 -15 minutes. Any tips, Keith, would be appreciated.

Gotta clue me in, MacKenzie, on this Burger Bomb Sriracha Sauce - sounds right up my alley!

Mine's still rocking on. Just used it last night. Highly recommended for folks that don't have outdoor electrical power nearby.

Only way to cook eggs! I keep a jar of bacon grease right by my stove, just like my Momma did! She didn't raise no fool - well, at least not in the kitchen!

I think that I'd eat an old leather shoe if it was cooked in lemon caper sauce!

Aussie, I have a S&P set from Peugeot. They look nice, but I don't think that they work as well as some others that I have that cost much less. Charles, those handmade ones on ETSY look beautiful. I'd be seriously tempted, but have like 5 or 6 grinders already. I like the ones made by William Bounds. I own 2 - a wooden one and a metal one and they both work great.

One of Dennis' prototypes - those are for gas burners. Not the same as the gas burner insert down below. This is a dual fuel model.

What Aussie said!

Nice pie, for sure! Good crust. What did you cook it on - looks like cast iron?

Are they all still in the box, Bruce? (sorry, couldn't help myself! )

Love Szechuan peppercorns, so that one would be my choice here. My "standard" fried chicken recipe is something similar to the first one, but with Frank's hot sauce in the buttermilk marinade instead of the cayenne. I'll pass on those dipping sauces. The last one, all I can say is "Meh!" Nothing going on there for me.

That's the best part!

Comic Genius. Could ad-lib with the best of them. Pity the poor schmuck that heckled him during a show!!!

Can't say how authentic it is, but it surely looks damned tasty! I've had lots of steam bao in my time and this looks similar to what I've eaten.

Here's hoping you get some call-up's @ MIM.

Wish we had that kind of variety here.

I've run out of superlatives to describe your cooking, MacKenzie.

Perfect!

It's probably one of the hardest things for new folks to adapt to - not fretting exact temperatures! Cardinal Rule #1 - Don't chase the temperatures! Like others have said +/- 50F dome temperature is nothing to sweat about on just about all cooks. Constant fiddling with the vents to hit an exact temperature is just wasted effort and overly frustrating.

Ditto. Just a waste of rub.

Welcome to the Obsession. Remember to post those all important arrival pictures! What MacKenzie said - looks like you've got the baking thing down already.