Recent content by JohnLocher

Sounds like a tough life Ed! Creepy how much you can find out about someone on the internet

Hey Steve! I have had my CB for a while now and it has always run hot for me so don't feel bad. This happens for a couple of reasons; as you mentioned the setup is not airtight. Also, the shiny surfaces of your new CB will reflect tons of heat so until you get a nice coat of Mojo on there it...

Do you think that this Replacement Ash Catcher could be used to convert a 22.5 Silver into a 22.5 Gold without major mods? Does anyone have any experience with this?

Right on Ian! My Favorite is the Weber "Magnum" that thing looks awesome - a great addition to your Weber family. I was going to go that route but I just don't have any of the tools or knowhow to accomplish that so I went with the Cajun Bandit. But you have more sq.inches of cooking space!

Hey Gerry! I suppose there are a couple of different ways to do it... For the bacon out of Charcuterie you could cold smoke it, then hot-smoke it as per the recipe. I'd be concerned if you tried to follow the Charcuterie recipe twice though; I.e. Hot-smoking it twice, even if you cooled it in...

Right on Tom! Personally I don't mind a bit of salt, especially in things like that that you are only eating a little of anyway. Also, the ends tend to be saltier then the middle...

Kevin you're probably right on the saltiness for the TQ; while I have somewhat of a higher tolerance for salt, I realize that not everyone else does. My main concern is the amount of Sodium Nitrite/Pink salt for food safety; as it states in Ruhlman's book (pages 74-75), "smoke has negligible...

Good Morning Tom - Here's my advice; use at your own risk! So I was doing a bit of research on this for you to try and figure this out. After doing some searching for the exact ingredient list for the TQ, I came up with: Salt Sugar 0.5% Sodium Nitrite (preservative) 0.5% Sodium Nitrate...

Jamie that book is my favorite - be sure and also try the Smoked Andouille - when done right it is a revelation delicious by itself or any other use. Also, I went so far as to do some air-cured Pepperone; fantastic and definitely a good start in all things air-cured but I should have added a...

Thanks Bob! That confirms my suspicions. If I was a betting man I'd say that Niman Ranch has spent a pretty penny on determining what Percentage of nitrite they need in their product to achieve a similar result, or at least what percentage of nitrite exists in the celery juice they are using...

So something I'm sure a lot of us Foodies have seen in the market recently are products by such producers as Niman Ranch, Fra'Mani, etc. labelled Uncured such as Uncured Bacon, Uncured Sausages/Salamis and what have you which claim to be uncured because they do not employ added Sodium...

So I guess it's been a while since I've been on any other section than Charcoal Grills and WSM because I just noticed Charcuterie here this morning and I was moved by this new section that I had to say Something! Because, when it comes down to it, anyone with a capable Weber on this site and...

This thing looks like it would be great - if you had the giant restaurant style grates like on the demo video... Otherwise it looks like it might be too tedious for the Weber grates. Plus - is that a metal handle on that thing!? That means you better be lightning fast if you're cleaning over hot...

Adam - how'd those brats turn out?

For my latest installment in the Cajun Bandit saga: Barbecued Pizza (Notice I didn't say "Grilled Pizza", which is a whole different beast than what you typically associate with as being a pizza)! As I'm sure you know, during the summer most days it's too hot outside to crank up the oven. Right...