tony b

@FotonDrv-Stephen - first off, nice cook. Turkey looks great. As far as cleaning the roti clamps, I know that I'm beginning to sound like a broken record (or a pitchman for their company), but PBW (Powdered Brewers Wash) works like a charm on the basket and clamps. I drop the whole assembly into a 5 gal bucket with 4 TB of PBW and filler up with hot water. End of the basket will stick out, but just flip it over after a couple of hours and do the other end. Rinse in hot water and regular sponge will wipe everything off.

One of the best parts of tomato season!! FGTs with remoulade - doesn't get any better!

Been there, done that!

Lovely bird.

Mighty tasty looking, MacKenzie.

PETA = People Eating Tasty Animals

Just insane! Like Dennis said, perfect food porn!!

It does and that's after they removed most of the copper in them.

That would be yum-may!

That knife is straight up crazy.

Funny how the Grill Mates label says "slow and low." Must be because you're in the southern hemisphere, sorta like how water swirls down the drain in the opposite direction from us!

Merry Christmas, everyone. Hoping 2017 is full of joy, health and lots of good cooks to you all!

Strange. I have always had good success with PBW. Granted, I wasn't expecting it to be shiny, like new again, just remove the gunk. YMMV

Doesn't ring a bell with me, Doc.

I'm doing a 3 bone pork roast today. Unfortunately, having to do it in the oven, since I'm at my sister-in-law's with no access to a grill.

Nice. I did some cashews and almonds with the cold smoker for the family Christmas get together. Tasty, but I struggled with keeping the smoker lit, as it was a windy day.

Yes, and the tank owner pays. I've been procrastinating on taking mine in, as it needs recertification.

It's worse for home brewers. When you take your CO2 tank in to get filled, they don't fill your tank, but give you another one that has already been filled. You own the tank, so sometimes you turn in a new one, but get back an old one. Granted, they are all certified for their pressure rating, but it still sux to give them a nice shiny one and get back a "beater."

If you have any of the coco-char, use that as your sole fuel. It doesn't impart much smokiness at all. That's why we love it so much. It doesn't interfere with any other flavors.

Amazon, baby. It's where I got mine. Next to Aleppo and Pimenton, one of my favorite red peppers.

At the rate things are going, before long, Google will not only be posting your cooks for you, but actually cooking them, too!!

Given that ya'll are confirming that there's no cheap shipping option to/from Down under, guess I'll just have to bite the bullet and pay up. Definitely want to try some of these products.

The Pusher.

Sounds doable. Similar to making fermented hot sauce from fresh chile peppers. One difference is that you cover the jar with cheesecloth to let the gasses escape.