Recent content by Daniel S

I think you are doing it right. To me it sounds like you were simmering it as you didn't have it at a rolling boil. A quick Google search on "why not boil stock" yielded this page which basically says that a rolling-boiled stock is cloudy from the churning of all the fat/particulate and...

I have a basic Victorinox carving fork which is listed as $25 on Amazon. It's basic, solid and not too expensive. I don't care that it doesn't exactly match my other knives and if I were to spend more money I'd probably just get a Victorinox carving knife. So your price point for a carving...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by tim leo: doesn't it depend on which brand you are using? I like the Sam's Club briquettes because they are bigger than some of the others...

Per The Cook's Illustrated Guide to Grilling and Barbecue, page 6, on the page titled Charcoal 101, a 6-quart chimney, when full, holds 2.5 lbs of hardwood charcoal and 5.5 lbs (90 pieces) of charcoal briquettes. And I think it's safe to say that CI counted those 90!

Get the Gold - you will want the hinged grate and the peace of mind that comes from ash containment is well worth it. The gold also has a more durable one-touch assembly if I recall, I believe stainless. If price is an issue get it on Craigslist where you can snag a performer for the new OTG...

Follow this forum. Seriously, there is some great information on here and I've learned a lot within a number of these discussion areas. And take a look at the photo gallery area as well - one can learn a lot about how people manage their grill area, setup for indirect, when they considered...

Billy, I have only done spares a few times on the kettle but that's exactly what I did last time, cooked for 3 hours, foiled an hour and sauced. I have not progressed further but Dave's comments above have encouraged me to try the first lesson again without extra things hanging off the bowl...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JamesH: Wow Daniel that's ludicrously expensive. In my mind you pull out the gas burner when doing charcoal and plug it back in when gassing...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JamesH: A duelie that can function as either a gas or charcoal grill. </div></BLOCKQUOTE> A local shop that has cooking classes has two of these out...

Double setup w/ a 26" on one end, a ceramic kamado grill on the other. Stored down below, or perhaps in the middle toward the back would be a little SJS/G with smoker modifications ready to go. Two charcoal storage bins for lump and briquettes and smaller bins in a rack for a variety of wood...

Thanks again Dave. - Daniel

Dave, Thank you for the detailed and helpful response. Good points on the Kettle lid/vents/tools. I indeed have both a weber slide aside & tool holder and one OT fin isn't totally flush, which I doubt can be easily adjusted and is really no problem. I'll give it another and try another...

I'm inclined to think that his technique/program works better for the WSM/Offset than the Kettle as their design lends themselves naturally to "low and slow." I can see myself renewing the library book a few times for some recipes and stick with the resources on this forum. While a minion...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Billy S: Just bought his ebook and have yet to try lesson #1. Was planning on it this weekend, but you do bring up a good point. This sure seems like a...

Has anyone here tried Wiviott's Low and Slow recipe #1 on a Weber Kettle. If so, what was your result? Last week I checked out Low and Slow from the library and read every chapter and skimmed the recipes. I respect the coherency of the book from a local author, the primary graduated recipes...