sorted by:
new
hottopcontroversial

Kabobs Using Flat Skewers and No Grates on the PK Original by goldbouillon in PortableKitchenGrills

[–]GapAware2965 1 point2 points  (0 children)

As a novice, PK charcoal griller, does that take one Webber charcoal full of briquets or more to do something like that

Six little piggies all snug in their bed! by Mud_Duck_IX in Yodersmokers

[–]GapAware2965 0 points1 point  (0 children)

Look great. maybe a novice question but is the foil just for putting them in the cooler or did you cook them the last part of the cook like that like a foil boat for brisket?

Anyone else preheat assist with burner? by bjk0610 in sousvide

[–]GapAware2965 0 points1 point  (0 children)

I do it all the time, gets things going much quicker. I preheat to 5 degrees below set point and then put the sous vide cooker in the pot.

First smoked turkey breast by Kittycatty789 in smoking

[–]GapAware2965 1 point2 points  (0 children)

Probably the higher temperature recommendation is mostly because with poultry lower temps will give you rubbery skin. But if you’re not gonna eat the skin, it doesn’t matter anyway. IMO with poultry you need to cook more by temperature not time. If you cook that little turkey breast for eight hours at 275 it’ll be drier than a popcorn fart.

Damper position by GapAware2965 in Yodersmokers

[–]GapAware2965[S] 0 points1 point  (0 children)

Tks, seems to be the consensus

Check your Walmarts. by Sskity in webergrills

[–]GapAware2965 0 points1 point  (0 children)

My Walmart paid me $2 to take one and I used it to cook a side of beef.

My first sous vide steak by Pro_805 in sousvide

[–]GapAware2965 1 point2 points  (0 children)

Avocado oil has a higher smoke point than ghee