Eastman Outdoors 19-Inch Gauntlet Cooking Gloves

Great Product and are certainly classified in the heavy duty category. I run a large smoker up to 12 times a year and these have not dissapointed. I like these, but some users might think they are a bit too long.

Nice gloves. Keeps heat off the hands as advertised. Should last me 70 or 80 years.

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Microwave Waffle Grill Maker Mold Pancake New Pro Baker Machine Double Cook Tool

I purchased 3 such grills to be able to turn out waffles quickly for family, using them one after the other.

The waffles turned out so so; not fluffy as shown in the picture. I am comfortable with the electric models which turn them out a bit slower but much much more fluffy and delicious.

Disappointed, but that's life.

NEEDS ALOT MORE WORK....ONLY COOKS ONE SIDE.

ONE SIDE HAS THE PATTERN BUT THE OTHER DOES NOT.

I MAKE THEM AND THEN HAVE TO PUT THEM IN THE TOASTER.

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Island Bamboo 14-by-8-Inch Cheese and Bread Platter Cutting Board

We purchased this cutting board and in short-order it had begun to delaminate (see my photos). We didn't let it sit and soak in the wash water either...

I own a couple Island Bamboo cutting boards; this one, a smaller one, and a larger one. They are all very high quality. The oldest is 5 years old now and still is very usable. They wash easily, do not retain as much odor as maple or walnut cutting boards, and are aesthetically pleasing. Not much else you can ask for in a cutting board!

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Vacu Vin 2977450 2-1/2-Quart Instant Marinating Container

I had a much older marinator but it finally broke after many years, so I ordered this one. The pump has greatly improved; so much easier. But the bowl has a very stupid design. The bottom of the bowl is not level...it's "humped" whereby the middle section is raised and the area near the edges (where the bottom of the bowl meets the sides) are much lower. I don't get the reasoning behind this! So, part of the meat (the portion that's against the edge) is in the marinade, but the remaining portion of the meat (the part that's not shoved against the edge) doesn't touch the marinade unless you pour a HUGE amount of marinade in the bowl to fill up the entire bottom. Dumb design. I wish I knew this feature before I bought it, but the picture doesn't reveal this.

This new larger and stronger model works even better than the discontinued one. The larger size will hold roasts and the larger pump pulls the air out faster. The marinater works great: The flavors of the marinade taste fresher and things like lemon zest really sing. It really speeds up the marinating and tenderizing process.

I found the lid hard to remove because the suction was so strong, but pulling out the whole stopper helps it come right off. The container and lid are very strong and durable, so the problems of the older model have been eliminated. This Instant Marinater is a great timesaver in the home and for the outdoor BBQ.

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I had to replace our old VacuVin Instant Marinater because it cracked under the pressure! This new model is bigger and stronger and it is easier to tell when I've sucked out enough air.

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The 3 main complaints I've noticed on this product are that, there are no instructions telling how much air to pump out, that you can't get the cover off easily, and the bottom of the container is rounded inwards. I want to mention that there are indeed instructions on the box holding the pump (10 pumps max for a full container, 25 max for 1/2 full.) To get the cover off, just nudge the rubber thing on top to the side indicated by the triangles that will let air in. As for the solution to the bottom of the container, the only things I can think of are that maybe it's their attempt to get the marinade under your food (though I would think ridges on a flat bottom would do a better job,) or maybe it's because it's a stronger shape so it doesn't implode as easily.) Anyway, I've found this product works as advertised, and although it's supposed to be "instant", I recommend keeping food in it for a few hours to let the acids in the marinade to do its job.

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This past summer was when I finally started getting into grilling. I had been marinating my meats in either a Tupperware or plastic bag. Then, I read about this item, so I purchased it. It seems to work just fine. I'ved used it more than 30 times. In each case I'd add the marinade to the meat, and place in the refrigerator while I go to work. I haven't had any problems with implosion, and it's easy to tell when there's enough vacuum it get VERY hard to pump. It's well made out of thick plastic [polycarbonate?] and has plenty of room inside. Now if only I was better at choosing tasty marinades, I'd be all set.

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Weber Smokey Mountain Cooker Smoker 22.5 inch

I am cooking ribs on my 22" WSM as I type this. This will be my third time cooking since I received it a few weeks ago and the results I've been getting have been some of the tastiest barbeque I've ever had. The design is excellent, the build quality is excellent, the instructions and support from Weber all excellent. But after all this "hype" the reason I only gave it 4 stars out of 5 is because, as good as it is, I believe Weber has over-priced it somewhat. I would have expected something of this size and quality to be priced closer to $350 or so.

Anyway, the good news is, the key to successful barbeque is temperature control. I threw away money a few years ago on a cheaper smoker in which it was almost impossible to control and ruined several dollars worth of meat trying. But temperature control is what makes this unit great. The WSM almost feels like cheating. Once you get it set, it just seems to stay locked into a very narrow temperature range requiring very little adjustment as it cooks. It's as easy to keep it "locked in" at 200 degrees as it is to keep it at 325. However, there are a few little tips and tricks of the trade to cooking on a smoker and barbeque in general that require a little research, trial and error, and discussion with experienced "pit masters." For this I highly recommend The Virtual Weber Bullet website and The Virtual Weber Bulletin Board. There is a wealth of knowledge there and you can get questions answered by professionals as well as pit master wannabes who are just starting out and learning too.

I would recommend starting with a Weber Smokey Mountain, a high-quality, easy to use smoker, rather than wasting money on a cheaper one only to realize later that it's too frustrating to use and then have to break down and buy the good one later. That would be the MOST expensive way to get into barbeque at home.

This is a great cooker , I've cooked on a lot of smokers and this one is the best.

First cook was 2 pork shoulders and it could not have gone better.

You can dial this in to 225 degrees and it will hold that temp overnight.

Put the pork on at 9 pm and it was ready to shred at 9am. The best part?

I did not have to get out of bed to check on it! Kudos to weber on the WSM !

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This new cooker by Weber will quickly become a classic just like the smaller one has. Nice construction and easy to assemble. As a competition cook that got rid of a trailer mounted offset to go with a couple of these, I gotta tell you how happy I am. Once I got the temp settled in, I didn't touch them (I got two) until the pork butts were done 11 hours later. I HIGHLY recommend this cooker for experienced smokers and especially for those that are just starting...

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This is the best smoker available in this price range. I've been cooking and winning with the 18" model since 2002. The big free bonus is great internet websites that will help you answer every question you have. 4" difference may not seem like a lot but in reality it's twice as big as the 18" and will hold twice the meat. Unless you never ever plan on cooking for more than a small group the 22" is a better choice than the 18". I only have two complaints. Amazon is bundling this with a cover, when every WSM ships with a FREE quality cover from Weber. Some of the Amazon bundling makes no sense like this cover or batteries that are the wrong size bundled with a product. The side door is a good fit but would be better is it was a 1/2" wider. You need to pay attention that it is not slipping in the opening when you latch it. It may not look like a classic smoker but the WSM can cook all night un-refueled and the classic looking smokers in this price range can not do that straight out of the box. This is first and foremost a smoker that will cook amazing Brisket, Ribs and Pork.

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There are a lot of positive comments about this smoker and most people go to great lengths to explain their happiness. There's a good reason. I've been grilling for a very long time but barbeque wasn't done much over the years because the results just weren't worth the effort. Now I understand that the proper equipment is essential. You'll have a very hard time making good barbeque in a $50 Brinkman. If you're talented enough to do that you're probably not cooking on one of those anyway. This smoker isn't cheap but it also isn't a Big Green Egg or a decent side smoker in terms of expense. Most of the side smokers are hard to regulate and most don't cook evenly without some extra work. Find a blog on side smokers and you'll find lot's of "fixes" and "fiddling" to get the heat even.

This Weber is really easy to use for low and slow cooking and it doesn't require much "tending" on a 10-12 hour cook. By the way, you definitely can use a couple of Weber chimneys to get a good, quick start on the fire without petroleum based fluids if you opt to buy one of these. Lighter fluid is generally a bad thing. You either have to burn up a good bit of your fuel to get all of the lighter fluid gone or, even worse, you stink up your food with it.

We've been using this smoker for about a year now and I'm happy with the purchase. The 22.5 is a surprisingly big boy for sure when you take it out of the box but now I can do 8 racks of ribs if I want. If you don't ever need to do that much, the smaller one may be a better choice for your needs but they both do the same work in the same way. If you've ever seen a Weber kettle grill (and who hasn't?) this equipment will be very familiar to you; same porcelain on steel construction, same vents and still made in the US when I got mine.

Several people mentioned being disappointed with quality of the access door and I agree with them that it should fit better out of the box but, with some careful bending you can get a good seal and then you don't have to fool with it again; it stays put. It's made from fairly thin stucco embossed aluminum that you can easily shape with with your hands. Just take your time to get it shaped a little better to the smoker barrel and you're all set from then on. After getting used to tipping it sideways to remove and replace the access door, it really does work quite well and the size of the opening makes it easy to add fuel or wood chunks during the cook.

I've eaten barbeque from Texas to Virginia and it's always a favorite choice when traveling somewhere because it's all a little different. I've had dry rub ribs at the Rendezvous in Memphis and wet ribs in St. Louis and pulled pork at Dreamland in Tuscaloosa and chicken and rib plates at Johnny Harris' in Savannah and I like Luther's in Houston for brisket! My point is that I've had some REALLY good barbeque but now I can duplicate what the Rendezvous serves right on my patio. My pulled pork is as good as anything I've had in ANY restaurant; ever. The best barbeque I eat is at home now. The restaurants just aren't likely to take the time to do what you can do with this smoker and maybe Big Bob Gibson's book on how to do it....which is well worth the $16 in my opinion.

If you want to do some truly great barbeque at home, spend the money for good equipment and take just a few minutes to learn some rubs and sauces. If you can read, measure and tell time, you can make some excellent smoked meats without buying someone else's WONDER SAUCE (aka ketchup, vinegar, salt and a few minor spices)to slather on the meat and call it your own. What you can make from scratch is cheaper and better than most of what you would buy. And, when you're done, you'll be justifiably proud of YOUR barbeque and probably a very popular cook with the people who get to eat it.

I mean, they're just not going to be getting any peach roasted pork shoulder anywhere but your house......Lord that's a good recipe from Big Bob's book! As we say in parts of the south, "that stuff is so good it'll make your tongue slap your brains out."

Get the smoker, get some books and have some FUN if you like to cook outside and show off a little. You'll be famous and popular in no time.

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