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Regardless of the ubiquitous hot links sausage served at most BBQ joints, most any fresh sausage can be thrown on the smoker. I've had great results with home-made or store-bought bratwurst and Polish sausage. The few batches of home-made sausage I've done did include a small amount of quick...

Mostly hickory with a little apple and maybe a chunk of cherry.

I'm pretty sure the difference is just in texture/fineness. Granualted is somewhere between table & pickling salt while powder is more flour-like. Both disperse well in liquids and can be used in dry rubs. Substitutions would be as follows: 1/8 teaspoon garlic powder = 1/4 teaspoon...

A friend made a porchetta where he replaced the shoulder with a pair of sous-vide cooked pork bellies. I think the filling was fresh Polish sausage, roasted Poblano/New Mexico/Anneheim chiles, and a European chile/garlic sauce. I was running the smoker that day so it cooked around 230 with...

I don't think it was this recipe but I had some souvlaki last weekend and it was fantastic. Definitely on my list to make.

I have a granton edge Forschner slicer and am very pleased with it. I have thought about picking up an electric knife to try out but just haven't gotten around to it yet.

+1 what Dave said. The only think I can add is that good bark doesn't form on fat; or if it does, doesn't get eaten so trimming the really thick areas couldn't hurt. I have only done minimal trimming to date and have had good results. Foiling can soften bark a little too. That being said, I...

I think Pyrex labware is still borosilicate glass. I know they are resistant to thermal shock but haven't tested the flasks I have between freezer and stove/flame.

I have seen boxes of bags and/or roll material at my local Costco. Don't recall the price though. Don't forget to link through the TVWBB site if you ultimately go the Amazon route.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Millsy: The tanks are only good for 10 years and then they need to be referbished.They will not refill them after the 10 years. </div></BLOCKQUOTE> I'm...

Many of the topics were written before the 22" WSM came out so were based on the smaller version. I think this was added to clarify things when the 22" model was released. I haven't compared the two models yet but two factors that could make a difference would be different fuel requirements to...

You may want to search for "bbq team" on Zazzle or CafePress. I'm sure there are others but those were the first two spots to pop up on a quick search.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: I'm looking for the the type that looks kind of like a caulk gun, I'd like it if some has a good internet source for one...

I personally keep three tanks around; mainly because one is hooked up to the Genesis, one is set aside for the beer brewing rig and then the third as a backup. I also found two OPV tanks someone was throwing out that I need to find a home for; even I think 5 tanks are too many. My local...

I have plenty of cherry, apple & hickory but will have to check with the local Weber retailers for some of the pecan.

I thought Weber had discontinued the PCCI grates a few years ago. Nice to know they're still around. I have the older bare cast iron grates and would hate to have to switch back to the lighter weight ones if they every need replacing.

Just wondering if you went the foil route or came up with something else. Also, how did the cooking session go?

Looks like the episode will air again on Feb 17, 18, and 28.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tommy T (thebeeman): Question?? Spices to freeze or not to freeze?? Tommy </div></BLOCKQUOTE> I haven't tried it but a quick search seems to indicate...

Looks tasty. Will have to try it out.