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Thanks everyone! I've settled on the cast iron. JimT

I recently purchased a large propane fired camp stove, and am now looking for a griddle to use on it. I've found both cast iron and stainless steel models in the size range I'm looking for, but haven't found much in the pro's and con's of either material. I'd sure appreciate anyone's thoughts...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Geir Widar: I just wonder- what is twice baked potatoes? </div></BLOCKQUOTE> Check it out! http://www.weber.com/grillout/...s.aspx?key=640&cid=7 JimT

I'm glad I'm not alone with the "dirty" table thing, and see that more often than not it does take more than a wet paper towel to clean it. When the weather warms up, I may try some sort of wax to see it it makes cleaning easier. Thanks for the tips! JimT

I pick up a used Platinum a while ago, and have used it about half a dozen times. I've noticed that the side table seems to be a real dirt magnet! Everything from food to charcoal dust seems to cling to it, and it's a real pain to clean. Does anyone have any thoughts on how to keep it clean...

Do a search for "Snacky Sausage." Good stuff, and easy to make! JimT

Thanks Kevin! The wife was leaning towards the "small," so that's what we went with. Turns out that in the recipe I'm making, you blend the cottage cheese until smooth, so you were spot on with "it rarely matters." JimT

Generally speaking, if a recipe calls for "cottage cheese", is the author referring to small curd or large curd? Thanks, JimT

Yes. Once. It was just a "curious" thing. The results were as expected (I checked the exhaust air temp.) As always, the Thermapen was fast and accurate! On a side note, do you really live year 'round on Middle Bass? I look forward to my occasional trips to Put-In-Bay. JimT

Well, it wasn't a total loss. I took those nasty old fillets, seasoned them a little more with fresh ground peppercorn melange and onion powder, and through them on the WSM at a lid temp of 250 degrees. Somewhere around 2.5 hours later, the thinner pieces were done (and yes, that's a...

david, I'm definitely of the low/slow camp. I like the even doneness. I don't even bother to sear like some do. Oak would be my wood of choice. Let the roast come up to room temperature for an hour or two. Shoot for a lid temp of around 250 (maybe 225 at the grate?) Time will vary depending...

What a bummer!!!!! I took another little taste, and didn't really like it very much. I sliced off another thin piece, and asked my wife to try it. A funny look came over her face, then she ran to the sink and spit it out! "It tastes raw!", she said. I didn't know "raw" was a taste, but I got...

I always use the lid, Joel. I feel it helps control flare ups, and makes things more consistent. JimT

Kevin, Brining helps most with any meat (chicken, turkey, pork, etc.) that has not been "enhanced". Around my parts, that's pretty difficult to find. Almost everything has "something" added to it. When you get some time, and maybe a couple extra bucks in you pocket, buy a couple pieces of...

Thank you Geir, and thank you Brian (Who also helped out here.) My wife kind of turned up her nose at the "dill" and "Jack Daniels", so I jumped on Geir's suggestion of doing it without. This is after I did the initial brine, so here's what happened: Out of the brine: Ready for the...

Gotta agree with Shane, Clint! Just something about the way you worded your post tells me you have a good grasp of the situation. Enjoy, JimT

Thanks Geir. I'm basically following the instructions found here on the BBQ-Brethren forum. Just put the salmon in the refrigerator, and plan on smoking it on Sunday. I noted in the post he added some heat to bring his temp up to 11 C. (around 50 F.). I'm not much of a picture taker, but...

I'm thinking of trying to cold smoke some salmon this weekend using a borrowed Little Chief smoker and this set up. I have no idea what the actual temperature at the smoking level (near the top of the box) will be. The weather forecast for my area calls for temperatures only around the...

Doug, Would you consider somehow editing your original post to include these notations? Especially the part about the juices! JimT

I see the difference now! That unit measures up to 100 grams, in .01 gram increments. I checked the one I have, and it is designed for larger weights. It goes up to 5000 grams, and 2 gram increments (5 grams above 2500.) Another addition to my Christmas list. Thanks, JimT