Recent content by John Bridgman

Great deal. My Performer looks more like your "before" pic, and I paid full price :confused:

Another vote for "close enough"... as long as you pour carefully you'll have the fully lit coals on top and that seems to take care of any "startup stink" you might otherwise get from the partially lit briquettes on the bottom. Same idea as Minion method, I guess...

That's a great idea. Sold !! Presumably the bits of meat still attached to the "not-used" bones become cook's treat ?

Am I correct in guessing that there are a couple of firebricks on edge under the foil ?

Nice -- thanks ! Looks like CharBroil has cast iron grates for 18" and 22.5", and on a 22.5" you get the ring plus an 18" grate for the middle. Seems like you could do some really clever multilevel cooks with that grate plus a Smokenator ;)

Huh... good point. The propane tank comes off pretty easily, will check if it's getting warm next time I make pizza.

OK, turns out that the margins on the BakingSteel lid don't leave room for dealers right now, so I gave in and ordered one from the mfg. At least shipping is cheaper than driving down to pick it up myself. Not quite sure yet how to reconcile "trying to eat less pizza to help with losing weight"...

Your kimchi looks great. I should try adding more ingredients, but so far just napa cabbage, garlic & ginger. Next ingredients on the list are daikon and salted shrimp. I remove the big leaves and wash them, quarter the remaining cabbage and chop each quarter into ~1" pieces. Same problem with...

I always assumed the reason for serving sausage on the side rather than mixed in was that a lot of these dishes were made on a budget and "unlimited sausage" was not an option**. For a given amount of sausage you get a lot more taste if you serve on the side (or add to the beans at the last...

Saw this and was about to go measure my KettlePizza, then remembered that the design has been tweaked a bit (ring is lower, opening is smaller) so my measurements wouldn't be much use. BTW I did make a few more pizzas using a stock Performer (no ring) with the stone raised on firebricks. One...

I found myself using the Performer for smoking and the WSM for things like jerk chicken, where you want the meat above the coals but "way up there". My brother in law's last Brinkman rusted out so I passed the WSM on to him, and apart from occasional urges to get a BGE for smoking & pizza...

What he said. I only had a chance to make brisket pizza once but it was *really* good. The brisket takes on a bit of that "air dried beef" consistency, seems to concentrate the flavour as well.

Looks like the pizza pan rests on the firebricks. Just went out (in the rain) to confirm and there's about a half inch between the top of an edge-on firebrick and the bottom of the cooking grate on a 22" kettle. All the years I've been using firebricks and that never occurred to me. Even...

I'm also using the BGE stone. After making too many pizzas (for my health, if not my enjoyment) it hasn't cracked yet. I get the coals going in the center of the grate (using the Performer's gas assist), push them to the sides, put the KP+grill in place and immediately add the stone so it's...

We haven't had any last longer than 2-3 months in the freezer before someone says "hey you got any poppers ?" (ABTs get called poppers around here, not sure why) but they seemed fine at that point. Works better if you freeze them on a cookie sheet or similar first and then bag them after...