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chunks > chips everytime.  do NOT soak - you're creating steam, which will hold creosote on the meat and steam instead of smoke.   if you're holding 230 reliably that smoker is a gem, especially for pork or brisket.  it will take a bit longer, but you'll be happy with the results for sure...

LMFAOROFL ED!

Skirt steak taco & squid tacos with tomatillo avocado salsa  

For sure.  If you ever need to vent we're here buddy.

stetto - I wouldn't really worry about trying to install a thermometer in that thing or paying too much attention to it.  use it as a 'general indication rather than an exact measurement.  it's less of an issue with your smaller smoker, but my wsm will show 250 at the thermo mounted in the lid...

  I'd recommend dried pods or flake.  Drying seems to help curb some of the intensely floral "chinense" flavor - without pulling any of the heat.  Plus you'll be able to accurately measure how much you put in just in case it's so fkn fabulous you want to recreate it.   Also recommend you hunt...

Hello Grapeful_Peppers & welcome to THP.  When making sauce I weigh ingredients (by ounces or grams) rather than counting by pepper because there are so many variables regarding thin or thick walled peppers, varying sizes of peppers from the same plants, etc.   So if you have a recipe that calls...

Overthinking?  most definitely. :)   Novelty pepper items - especially those in the $2-5 range are a great way to increase add on sales.  The little vials and such would be a good addition to your booth.    My only advice:  Don't go buying 5k small glass vials. 

It sounds to me as if that one particular batch of sauce might not have been brought up to proper temp for the proper amount of time, thereby leaving enough lacto intact enough to begin fermenting after it had been bottled.  Most every hobby and small time sauce maker has had such issues, and...

  This is a great perspective on the situation beavers.  Also a great way to look at life in general.  I don't have any reaper seeds or I'd send them to you just for this post.  :)

  Put some rice in a coffee mill and grind the holy pajamas out of it.  Then mix a little of that powder in with your pepper powder.  Works like a charm.   Jay T and Scovie tipped me onto that trick.  Note:  You can also buy the rice powder online.   

Round Two!   Grilled chicken, fresh garlic scapes, onion & cherry tomatoes along with some cilantro lime crema.     getcha pull      

Made a fresh chive & caper dipping sauce with dukes for the arti.  ;)

D'arbol?  Or jala x darbol?  

Freshly ground chuck.  Duke's.  Tomato, lettuce, onion, mericun, plochmans.  Parmesan zucchini, grilled artichoke.  

Picadillo, jalas and onions pickled in lime juice & salt and home canned salsa from last summer.     Breakfast of champions