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I was able to get mine connected by changing my router settings to use Google's DNS rather than the Xfinity's default DNS. For anybody interested the Google DNS values are 8.8.8.8 and 8.8.4.4.

I purchased a replacement booster pump. The replacement came with the new screw on connectors. In order to use all 4 of the new connectors I will have to attempt to unscrew 10 year old connectors from the existing pvc caps. I am afraid that the old connectors may be brittle and when I attempt...

Nice roast Sent from my Nexus 7 using Tapatalk

That is the max that you can set the cooker controller to (and temp in the cooker is measured on the indirect side away from the direct flame zone). On another site they did a performance review using an IR gun and I believe that it hit over 800.

I don't know if this is the best bbq or not but... I simply fill it with pellets, flip a switch, set the temp and come back in a few minutes and cook. I can sear a steak at over 800 deg. I can cook cold smoke. I can smoke pulled pork overnight as low as 180 deg. I can smoke ribs at...

So the existing threaded collar does not fit the new cell?

I have a Jandy PHPU2.0 pump and the motor sounds like it is getting ready to go out. The motor is beginning to squeal. The motor was replaced under warranty several years back. I am looking to replace the motor and I am hoping that it is something that I can do myself. The motor has a tag...

My cell died last fall. I am now looking to replace it. I have looked through the forum and I believe that in addition to adding a 3rd port on the cell Jandy has also gone from 2" to 2-1/2" connectors. Can you please confirm this? Also below are a couple of shots of how the cell is currently...

That is mine as well. It keeps me from way undershooting or overshooting my target internal temp for med rare steak and still get a nice crust on the outside.

That might have been from a burger cook. I do brisket on the pellet cooker around 200 F until I foil (with pellet cookers the lower the temp the more smoke). I then crank it up to 250 after I foil to get the cook done. This cooker will go up to 600 F to put a nice sear on a steak (600 F where...

The drawer on the left is ash and the one of the right is a warming drawer (buns, bread, tortillas, etc.).

Thanks for the kind words everybody. I used hickory/oak blended pellets to cook the brisket.

I recently got my Cookshack PG-500 pellet grill. It has 5 distinct heat zones (1 direct grill on cast iron grates, a zone above that is about 25 degrees lower, then one to the top and right that is 50 degrees lower, and then one right next to the direct that is the same temp as the digital...

ok...thanks I just looked at the advised settings but I will let the TA drift back down to where it was for the salt cell.

My salt cell has died so I decided to switch over to BBB (last Saturday) until next year when I get a new one installed. My water reading (today before I added chems (bleach/acid) per Pool Calculator dosage) are as follows: 20K gallons 3100 PPM Salt 3 FC 3 AC 7.8 PH 90 TA 380 CH 40 CYA I...

If I don't stay on top of the acid it will go off of the scale on the PH (I am using the TFTestkit). Thanks-

I try to keep the PH between 7.6 and 7.4 because of the CH being at 550. It does seem to sneak up on 7.8 on occasion. I will let the TA fall to wherever it wants to go I suppose but I was concerned that it might want to keep going much lower than 60. Thanks-

I am having problems with constantly falling ALK in my pool. I am using a SWG. I am adding acid almost daily at a rate of 16 to 20 ozs per the Pool Calc for the Iphone. I am only dropping my PH to 7.4 from whatever the reading is that day for the PH and ALK. I am currently sitting at 70 and...

Looks like the cat's out of the bag now on fatties.... http://www.nytimes.com/2009/01/28/dining/28bacon.html

Those are some fine looking fatties! I haven't tried wrapping in bacon but I imagine those being mighty tasty.

Hey Sean - Please enter me as I believe that I have met the requirements. Thanks

This is a very easy item to make. I usually do one when I am smoking other meats. Simply get one of the standard breakfast roll sausages (I prefer Jimmy Dean maple) and remove the outer plastic wrap while keeping the sausage in its rolled shape. You may then either put the sausage on the...

Mike - Good luck on your new grill search. I have all Weber. One of the things that I like the most about them is their customer service. I have a gas grill from them that I had owned for about 7 years when it developed a hole in the side of the lower bucket. I called to inquire about...

I prefer Royal Oak lump if I can find it. Otherwise I use K. I have never had a problem with taste with briqs but I don't use lighter fluid. I use a chimney starter and make sure that the coal is ready to grill (unless I am smoking and then I do a Minion start).

That's kind of a tough call. I own Webers and they work great. However, they are not really very decorative. I would probably consider one of the ceramics as they might blend in better with an outdoor kitchen. One thing to keep in mind is that any charcoal grill will need grill will require...

Wow, that does sound good. I usually just use the following rub when I grill it: 3 tablespoons kosher salt 1 tablespoon garlic powder 1/2 teaspoon dried parsley 1/4 teaspoon black pepper, medium grind 1/4 teaspoon Accent (MSG)

What kind of bullet do you have? I have a WSM and I don't have any issues with getting whole packers, multiple pork butts, or several racks of spares on mine. I have a Klose rib rack and I can easily get 5 racks of spares per grill in my WSM. Others roll their ribs and use skewers to hold the...

I had a butcher at a local grocery store, HEB show me a tri tip when I was looking for a steak to grill a few months back. They come in about a 2 lb piece and sell for about 10 bucks (much cheaper than a prime ribeye). I cooked them indirect with a piece of smoke wood to about 140deg internal...

I have had good luck on my brisket, butts, and spares using a combo of either mustard or worst sauce and Texas BBQ Rub.

Sean - I suspect that some of the tenderness can be attributed to the f word...foil. I recently did a high heat brisket (325 deg - as high as the WSM would go with lump). I was able to do the flat from a 10lb packer in 6 hrs by placing the brisket in foil at 165 deg and cooking until fork...