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Hi Allen, I use the 14.5 quite often without water and even without pan. Just let things drip as if it were a pit barrel cooker. This obviously depends on what I cook. If I want to go slow, I use water in summer as my starting temperature will be over 100 F. And I use hardwood lump charcoal...

I just put my ProQ cold smoke generator in the bottom of the wsm :) I like your set up though! Looks cool

Welcome And I can't help either ;)

My kind of meal :)

Brewed a Kölsch-ish yesterday. Vigorous fermentation going on. Lovely sound ;) And now we wait, while drinking my cider and other brews

For sure. Seems pretty obvious though ;) This keg has been naturally carbonated and is in the fridge now. But obviously I'll need CO2 to get it out. Not going to keep the tank permanently attached though.

I keep forgetting about this thread. I'm playing around with a batch of cider and an oxebar 8 litre keg. Never kegged before, so a fair bit to find out. Got 'sort of de Koninck" in bottles, hopefully carbonated & conditioned by this weekend, and an American pale ale ready to drink (only a...

Where in NZ are you? Hope you are safe and sound from the floods

Nice! And welcome

I suppose I have to pretend I am in a different time zone ;) Only now saw the thread and it is the 10th here :)

Welcome!

You are correct @DanHoo ;) Esp people coming from the south don't like the name Holland. They tend to prefer the Netherlands, which is the official name anyway (well Nederland actually)

I only use lump charcoal. Both in wsm 14 and kettle. Works fine and I have seen no adverse effect on the material. My kettle is a very old, almost derelict, one. Found it it the trash and made it work

Planning to brew today.... Bottled my batch of American Pale Ale yesterday

Welkom! What's your favourite food to grill/bbq?

It's what I believe.... But this batch is becoming more and more drinkable. Which makes me wonder whether this was an infection or something else. But what ;) Not my best beer, but I'm happily drinking it

I agree with you Martin Just left it out of my post. Better be safe than sorry, but nitrite not only provides safety, it changes colour and changes pork into ham. Try a pork chop, cure for a while, something like overnight, and you get a kassler chop. I'm metric and I weigh. I would definitely...

Cure is needed esp at low-ish temperatures in smoking sausages as the skin & smoke combined make it an anaeroob environment.. One of the best books to check is from Stanley Marianski. Most of it is free on the internet. I copied a little below "Home Production of Quality Meats and Sausages"...

The golden strong from.my last post got infected. It had a light pellicle on top. I bottled anyway, just a quick bottle direct from spigot in 1 litre pet bottles. Cleaned, sanitised, disinfected, disinfected again. Then trial batch of cider from storebought apple juice. That came out fine, so...

Cube meat. I used rump steak Marinade meat & put on skewers & cook over hot coals. Check out post #9 for marinade ingredients ;)