columbia wrote:Thanks for sharing.
What the hell is that, BTW?
cicada shell on a tree in my back yard
columbia wrote:Thanks for sharing.
What the hell is that, BTW?
shmenguin wrote:blackjack68 wrote:Not sure of the science, but if the lid is on the crock pot, wouldn't the alcohol just steam in vs. escaping as steam?
that's what i'm thinking - at least to some extent. while the ingredients seemed like a homerun, i was skeptical the whole time of the cooking method. the picture on the web site showed this thick, luxurious sauce, and i knew that wasn't going to happen from a slow cooker.
Sarcastic wrote:this is one ugly looking g-damn thing.
Sarcastic wrote:gf and I are breading and frying a flounder fish, to be eaten with mashed potatoes and a nice salad. this is one ugly looking g-damn thing.
Letang Is The Truth wrote:anyone have a good smoker recommendation?
tifosi77 wrote:Letang Is The Truth wrote:anyone have a good smoker recommendation?
How much are you looking/willing to spend?
tifosi77 wrote:Masterbuilt Electric Smoker
Not sure if I want to get a dedicated smoker, or just beef up my grill/smoker box. But if I do get a dedicated smoker, that's probably the one I'll buy. The modernist online cooking school ChefSteps uses these, as well.
shmenguin wrote:i've struggled with my electric smoker. you need the temp to be pretty high to generate smoke. "low and slow" is a challenge.
count2infinity wrote:shmenguin wrote:i've struggled with my electric smoker. you need the temp to be pretty high to generate smoke. "low and slow" is a challenge.
isn't the high heat just at the wood chips? won't it be pretty low heat in the rest of the smoker? or is that not how these work?
shmenguin wrote:count2infinity wrote:shmenguin wrote:i've struggled with my electric smoker. you need the temp to be pretty high to generate smoke. "low and slow" is a challenge.
isn't the high heat just at the wood chips? won't it be pretty low heat in the rest of the smoker? or is that not how these work?
The heating element is at the bottom - under the wood chips, but it radiates throughout the whole smoker. it's all one open area inside.
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