Recent content by Tim Granzeau

The recipe uses a wet brine to cure with the addition of liquid smoke. The curing process limits food risk. This is dedinitely cold "smoking" sic. The liquid smoke sounds problematic.

Effective Cold Smoking on a Weber Cold smoking on a Weber kettle or smoker at ambient temperature (70F or lower) is very easy and requires no equipment. I have been using Jacques Pepin's recipe for curing salmon filets, alder/fruit chips and natural charcoal briquettes on a small screen...

All of the new grills are on the floor in stores in Springfield, Il. I was in St. Louis and a large dealer, Forshaw, only had last year's grills.

Mike, Reflectix says the insulation is safe to 180F. Have you experienced any problems with higher temperatures in your Weber? Tim

I have smoked a number of larger birds and have usually been disappointed with rubbery tough skin. What are the tricks to develop skin with nice color, good flavor and reasonable texture? Thank you for your ideas....

Hi, I'd sure like to see pictures with an explanation of the"egg configurations". tim

Every box of All-Clad cookware includes advertisements for Cook's Illustrated publications. If you like the narrow the handles, you'll love the pouring lips. Tim

Hi, I agree with the recommendation for the $30 Forschner chefs knife since durable and $120 don't seem to fit your need for the "best". $120 will allow you to buy three Forschner knives and a Mousetrap steel to keep it sharp. That is the best way to go.... The best knife does not exist...

Chuck, All you will need is one decent Chef's knife, an inexpensive paring knife and a cheap bread knife. You will also need a good fine grade steel and learn to use it. Knowledge about knife maintenance is important. You should take the eGullet Course on Knife Maintenance and Sharpening...

Hi, The Ikon knives use the same steel as the "Classic" line with Rockwell 58 hardness. The bolster is abbreviated to allow full length sharpening. The blade edges are ground thinner than the Classic edges, maybe 18 degrees vs. 24 degrees. The edge is also polished. The Ikon is also fitted...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim johnson: 'Atomic Buffalo Turd'. </div></BLOCKQUOTE> And what do we call an Habanero that has been stuffed? Tim

what is an ABT?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">posted by Chris Smith: If you or someone you know is interested in buying one, we're probably going to end up putting them on clearance sometime in the fall...

Hi, A friend had heavy smoking on his stainless performer while using Royal Oak Chefs Select all-natural briquettes. The same briquettes had not caused smoking on previous uses. Upon questioning he said there was a strong chemical smell and he had just re-filled the propane tank. Was this...

Hi, You can easily prop the Q200 grate with a fire brick split. Weber sells the Grate for $27.60 plus shipping. You may have to fabricate a story about why you are purchasing the part. Tim