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Thanks for going through those figures. I don't quite know how I made the leap between 2 1/2 tablespoons and 13 1/2 teaspoons. I know better than that without looking it up! Doh! Thanks for pointing me toward the correct path. I really look forward to your page and using your calculator...

There are a couple of them, one is offered on eBay by "Metal Craftsman" in various sizes and another is offered by RK Drums. Both are definitely more expensive, I think though I haven't sat down and compared all the technical details in terms of size, rotisserie requirements and so forth. I am...

Just hope you don't run into a CraigsList ad for a Weber Ranch! Heh heh! :o

Particularly the salt and sugar percentages. For bacon, what should I set the salt and sugar percentages? Lets look at the NY Times recipe that is used by many newbies, including myself. It calls for 2.5 pounds of pork belly, then 2 1/2 tablespoons of Kosher Salt, 1/4 cup of Sugar, and 1/2...

I wish there were a few "sample" exercises showing common applications though. Even great tools benefit from a bit of instruction. I really like it but am uncertain of what I should be setting some of the fields too.

My mom had a Black Walnut cut down years back. Wish I had a stash of that now!

Hi, that sounds okay but I think MartinF has mentioned that some of Ruhlman's recipes are a bit high on the Cure #1 amount. I have made a very similar recipe using Maple Syrup but no maple sugar since that, like the Mennonites, is quite rare in the Philippines. The US FDA has Cure #1 aka...

They look very good and you can, as you mentioned, multi-purpose them. There is a similar product in the USA that I am thinking about for both roasting coffee and for making chocolate. I am not so sure about how well they will work for scallops and wings since I envision those foods bouncing...

Greg Blonder posted about the amount of smoke deposited based on both moisture and temperature. His discussion of his experiments and findings are --> here Smoke Ring Trivia: Also, in terms of the smoke ring, Joe Cordray at Iowa State University wrote, "When a smoke ring develops in barbecue...

What wood do you plan to smoke the pastrami with? I will be hunting some brisket here to make pastrami with and I normally smoke with hickory. But when I mentioned this to a Jewish friend, he was not very enthusiastic about hickory. I have a bit of apple and cherry sherds I could use. Would...

Okay, good to know that certain limits are in place for bacon, particularly if immersion cure or pumped, which I take is immersion & injection together. And that leaving the skin of makes a difference in figuring the amounts. Thanks!

Yeah, I was looking at the build over at BB forum. He uses the lid of the first pot and rivets it to the bottom of the second pot. Both are cut out, so we are effectively talking about the "rims". The pot lid is fastened to the bottom of the send pot so it will sit snug on the first pot and no...

Wow nice! And the basket is a bit of family heritage in the making!

Yeah, I don't worry about my cured and smoked pork chops for at least 2 weeks in the ref. I wouldn't worry about a cured piece of meat in the ref for a week before smoking providing it was well cured. Time before last I cured 2 inch thick chops and did not inject them. The barest 1/4 inch...

Chad, mine came out of the USA. I have a friend in England that I'm tempted to ask to send one to the Philippines, since shipping here is pretty cheap compared to many other places. Europe & the UK have versions not available in the USA. I've been eyeballing the Ivory SJ, but since I already...

I have been busting my poor non-mathematician's noggin trying to learn how to compute the appropriate amounts for both a dry cure and a brine. I know there are lots of recipes and some guides, plus MartinF's excellent calculator. But I want to step up from following a recipe to being able to...

Sorry, no pics! The charger for my camera is lost in the mail, apparently. My cell phone doesn't have a flash, and we finished these in the evening. However, the results were excellent. I had the chicken in the brine for 18 hours or more. The stringiness of the chicken was completely gone...

Chicharrón after smoking, not so good. Apparently the Weber is not quite as effective as a good dehydrator. No puffy, crunchy bit of pig skin wonder going on. Oh well, back to the drawing board. What did work very well for softening the skin was pressure cooking them instead of the...

So we've been experimenting with the Serious Eats recipe for homemade Chick-Fil-A style chicken sandwiches. Prior to the finishing deep fry, I'm going to cook the breaded breasts on Weber. High temp to finish, or almost finish the breast meat prior to deep frying. My wife prefers almost...

Wow, very nice Marty. Love that onion shot! Heh heh!