gfweb

That's good judgement on your part. I love them, but too many bad mushrooms out there that can hurt you in many different ways. https://namyco.org/mushroom_poisoning_syndromes.php

I see what you mean.

If searing a single steak is the goal, consider the Alton Brown method that uses a charcoal chimney. Cheap and hot as hell. I get good results with a cheap kettle grill. They use a lot of charcoal just to get a quick sear, but I can't see any benefit to an expensive model.

74f is hot?

Tremendous effort!

Only fit for arrancini

Only good for illegal sales....

acorn squash, braised short rib, pork roast,

Yup. It’s a trap that Top Chef contestants fall into every season.

Maybe with spacers in the bottom pan to keep the water from getting pushed out by the weight of the upper pan. Something the size of the cap on a bottle of coke, maybe

Or put in a pan of water

IR thermometers are really cheap. I use mine all the time.

True. But when you figure in clean up etc. I think my knife would be quicker

I haven’t. It’s meant to homogenize rather than chop. Couple pulses might do it. You’d have to work in small batches so as not to have a big range of sizes

@paulraphael

I wrap tight in foil and punch a single 2mm hole

If you wrap chips in foil to exclude air, they'll smoke nicely without burning.

I second @rotuts about the torch for the pellets. Makes it easy. Tin foil wrapped dry twigs cooked on a $10 hotplate will smoke for about 30 min. I usually do it for 30 to 60 min of cold smoke. Then cook, often sous vide

LOL. Me too I looked at that and said Holy Shit!

Nice. That tube burger at Olympic is raved about by the members and guests. But its just a hamburger in a hot dog roll, and I think, gives less meat than a regular burger. Your pork is a real upgrade.

When I prune the fruit trees I throw the suitable trimmings in a bucket to dry. Always there when I need smoke. Of course somebody always asks why we have a bucket of sticks...

Maybe there are a few dead branches to Use?

Controversy here. Some do it...many more soak dried chips and then heat to smoking. In fact that’s the textbook advice for home smokers. To me this makes an acrid bitter smoke/steam, like a campfire smells when you douse it. Ewww. I don’t want that taste. I dont believe the big smoker machines use wet wood either. So so I use dried twigs wrapped in foil or even better the @rotuts pellet smoker. You get a blue sweet smoke that way. I can taste the difference

I got a blendtech on sale years ago. I make soup twice a year. Expensive soup.

I think home delivery is a real niche, but meal kits don’t seem to solve a problem for most people. And they aren’t cheap.