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What do you guys use besides the knit gloves with an extra liner in it? Or, how often do you replace them. They just get a funky smell that doesn't really come out in the wash. I've got a nexgrill rubberized mitten - like 70's-80's style oven mitt. That's holding up better, but you give up grip...

https://www.overchargedforpork.com/

Have you ever happened upon a product that you liked as a young kid/adult and said what they heck, for old time sake I remember being fond of this? Today's tragedy is Open Pit BBQ sauce. Not only is the taste not there - I can see my plate through the drops of sauce that are on my plate because...

thank you for tuning in - I know some of you have that stuck in your head now.... Looking for recommendations for long tongs with some serious grip strength at the end. My current set of long handled tools is fine until I get to a nice big T-bone. Too much flex in it to get a good grip on a...

As crazy as it may sound - we had a frickin' mosquito in our car just last week! We were downtown Chicago. So anyway now with the deep freeze - I can start the cold smoking. I guess it means different things to different people, but for me - literally just smoke, no heat. Salting 3 pork loins...

Does everyone get the whole firepot sent out for a bad igniter? I don’t want to take it apart, I’m just about to install it. But I noticed weld spots and wondered if this is pure 1070 style or if they are all like this? See the welds on the nuts? This is my second replacement. Invoice has it...

Anyone else got any hometown memes to share? The food is good btw…

I've been sitting here happy with a double grind thru the 10mm. I do like the chunkier texture in the sausage and the patties/burgers I make. Used 4.5mm once and wasn't really a fan, thinking about going with a 6mm but maybe that's just because I haven't bought anything in a while. What do you...

Unplug the red wire, the grill thinks nothing is wrong. Light some pellets - propane torch is my favorite way. The fans will blow, the auger works, everything is great. Set the temp you want and cook away like normal. 4 people later, my igniter is on the way. It just clicked that part of the...

Yeah I should know better, late night steaks, didn’t cover the grill, a drop of water hit it - now I’m doing a burnout hoping it doesn’t require surgery… Small desk fan to keep it going, can’t get past igniter in menu to use built in fans. Wet igniter pops the gfci.

Turkey threads are going on but no one is talking about sides. Do you keep it American traditional or will there be something unique at the table?

Put 2 pork shoulders out there at 225, 2 hours later- pfft! I’ve got the Cochinita Pibil in the oven now. Too late and too dark to troubleshoot now. It’s got to be auger related, tune in tomorrow for the exciting conclusion.

Well, There's a 21 pounder (pre trim) on the grill right now. I did a heavy S&P on it before placing it out there last night. The concern is, with such a large brisket, as you get to the middle, away from the bark, there will just be the flavor of meat and fat. Never cooked one this big and yes...

Just this past week, we got a refund on a faucet. Sent in pictures of the damaged finish and they refunded it fully, but also said they think the damage was due to using anti-bacterial soaps/cleansers/wipes on the faucet. Now this thing is a little over 6 months old - whereas the faucet it...

How bad do you let them get? Assuming you regularly wash/oil the board, how many knife marks before it's retired? Do you sand a wooden board and keep going? What about the plastic-y ones? The glass ones suck to High-HE!! . I have the full spectrum - I have my favorites - other than based on...

GAVIN NEWSOM SIGNS LAW REQUIRING FAST FOOD RESTAURANTS TO PAY $20 PER HOUR California Christmas gonna be bbq and infomercial cooking gadgets.

Those of you with grinders (all of you should have one), how do you clean out the drive gear? I made 50lbs cevaps, so double coarse grind and a final run through to form the skinless sausages, it’s pushed 150 lbs of meat through (50x3). As always there’s squick back into the connecting drive...

No wonder the rtd stopped working. I didn’t inspect it when it was new. Was this high heat damage or poor quality from the start? All good now, replacing it was fairly easy.

I have this ever expanding party coming up in two weeks. A little concerned about quantity, but I have done (successfully) 6 racks across the top, so I guess I'll be OK. The last gathering was at the neighbors down the street and I can't repeat what he served - so I'm doing ribs. 18 people...

Got an err3 rtd - no it's not a grease fire, grill won't even ignite, it thinks it's trying to cool down. I'll call tomorrow. Last time I emailed It took them days to respond.