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Definitely agree :smokeyjoe: Continue playing with the Kingsford - then start thinking about hardwood lump. You can often buy lump charcoal from feed mills or farm supplies as its often used for blacksmithing, etc. I get lump from these sources at half the price in retail stores. Stay away from...

Realize this is late. Used 22" kettle is not a bad Idea. Paired with an 18" or 22" WSM is perfect for anything you will want to do IMHO. You'll soon get into accessories, etc. If you can do the extra spend a new or used Performer:blueperformer: with the table/cart is really a great option. It...

Haven't tried Kevin's recipe just yet. I know he has a long history of getting things right, at least IMHO. But one thing I noticed as I recalled he had worked on this was the absence of tamarind. I know it's one of the ingredients as it's a strong note/flavor in the bottle of original I have...

The heavy duty FS unit I bought for my parents and referred to up thread ($300) - is still working fine. Although they don't put the use to it that I put to my Weston. They are very happy with it. It was the heavier duty, dual piston unit. Better overall build and specs than the cheaper models...

Hi Rita, yeah the one I own is the Weston Pro 2300. A truly solid performer for over 8 years.

Well it's over 8 years later - The Pro2300 is still working as well as the day I bought it, its still available and all replacement parts are still available. It's seen heavy use too. I use it several times a day, and at least 5-10 times in a given week. I package for family and groups on...

Ahh - Carolina Cooker (UDS) method/mod. Nice thought. I like the idea of pressurized spray with the lid left on. I get it - thanks for sharing. I often do the roadside chicken this way, open flame high heat. I just might try this with that recipe with a single tray toward the top of the stacker...

Dave yes good notes. IMHO it's best in any of the recipes to halve the syrup until you have a taste, and then add more water sugar to taste. Frankly for lemon I start around 3/4 of the original recipe for syrup. Then add castor and water to taste. The rind or fruit can change from batch to batch...

I love it when the old threads from TVWBB pop up on my searches :-) So just to revive the thread, give it a bump: I bought woostie powder over a year ago from World Spice in Seattlle, WA. I really enjoyed using it dry to enhance steaks and the like, adding to rubs, marinades and brines. But...

Hey David - if you do a search of Rhubarb (thread search drop down, upper right corner) you should find some good detail on Rhubarb cello. For castor sugar - at your local big box just buy Diamond extra fine. It's sold in 1 lb hard boxes in the same aisle as the regular sugar products. It's...

Ditto's with Bob - if I do want to flavor after the initial cure/smoke, say if I want to make some maple bacon, etc. I just cut from the final result and let sit in some salt and the flavor agents for awhile, say 8 ours o so then use as typical. That method works good for me with this recipe or...

Here's my steps for perfect lemoncello after 4-5 attempts through this thread. I thought all of them came out good. Last two IMHO came out great. 1. For simplicity I start with 1 litre of 95% grain alcohol, I don't use vodka or the weaker grain alcohol as you would need to adjust for water...

Hey sorry, still planning to follow up. Lots of personal life stuff last week, business travel, family stuff, had to get my '65 FLH restoration judged at the only local AMCA meet for the year over the weekend, etc. Really will follow up regardless. I thought I would still be able to post out on...

Might be able to do a subset of all that as I'm not retired and have a day job and other interests beyond lemoncello :) Let me find some time, reflect back and get back to this post in a couple days. The effort is worth it. Not promising any videos or photo step throughs as that all pretty much...

Nope, no increase. I know about "bots" search rbenash/ Ray Benash on the us patent site. I invented the internet :-) They used to be called "web crawlers" in the old days but perhaps I show my age. Thanks for looking out for me and your advice should be taken wisely.

I think you should find a good judge on the amount of rind? Which is key IMHO. After that you mix sugar/water to taste. That's what I have been doing with my lemon style and my last batch was the best in terms of clarity, flavor, etc. I'll look through the pages as well. But bottom line is to...

Hey Dave if you take some time to review up thread you will find a lot of info on GF Cello. I realize it's a long read but it's there. Just in case no one responds. I've only made lemon so can't help. I should post some photos from my last batch a few months ago...

I think I can probably get good stuff from a local grass feed beef, lamb, goat provider that I have used for belly, beef and pork lately. Need to check with them. I have found really good results from shipping from out of state providers but thing is - is the shipping. If I can't find a good...

Hey John - you strike true. Now, if I could only find consistently good andouille... the version I used in last recipe a couple weeks ago was bought in a pinch during the snowstorm, so not going to do that Smithfield stuff again. It wasn't horrible, but it was fairly tasteless and didn't add the...

Yo Bob: Wasn't trying to poke at the value, importance or content of the thread in any way. Was just simply posting about my experience is all. TQ wasn't available at the obvious places around me for a number of years but I could get pink salt almost overnight from a nearby source that has free...