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I purchased Amesphos at the Ingredient Store --> Here The US Postal Service has a $16 4 pound package for international delivery. I do not know if the Ingredient Store is set up to use that for delivery, but it is likely to be a less expensive way to have it delivered to Norway than many other...

Neat, thanks for the very straightforward explanation.

Hmm, I'm running against the current here. I don't have a WSM yet, but I have a Weber Kettle and I started out measuring both the dome temp and the food grate temp. I used a Thermoworks k-type unit that is pretty accurate. I don't bother with it much anymore, but it was handy while I was...

There ya go! Bourbon bacon? I've read about "bacon bourbon" but do you mean a bacon flavored with bourbon, not a bourbon libation flavored with bacon? And I'll admit I love the Pepper bacon (bacon with a pepper coating) the most. I was cracking pepper over my bacon when I cooked it for years...

So simply adding the cracked pepper by pressing it in? I have been doing a diluted honey to act as a "glue". But I'm getting a bit of charring on the outside when I fry my bacon. Normally, I like to cook my bacon in the oven where I have less of a charring problem. While I think each person...

Yeah, it is very exciting for me, since I live for .. uhmm .. really like Pizza! I will be cobbling up some sort of "grate" to hold my stone and doing this within the next couple of weeks. But my second passion is smoking so I pulled my unit out and checked the fit of the Kettle Pizza unit...

The Pizza Kettle is made for the Weber 22.5 inch kettle. Serious Eats reviewed sometime back and gave it a so-so rating. But they have since revisited it with some homemade upgrades. These are exactly the same upgrades I had discussed in a couple of other forums, it is a bit like they are in...

I see now, so if someone tries to "cobble" it up, they end up with either too little sodium nitrite or too much sodium nitrate, depending on which they "balance" their mix for. I appreciate you pointing it out. I suppose if they had food grade sodium nitrate, it might be do-able, but not with...

Congrats and a job well done!

Great idea, I'll have to try this! Well, if we get any sun. Rainy season (read Typhoon Season) in the Philippines. Splish splash!

It's not my recipe actually, it is Kenji-Alt's over at the Serious Eats website. Recipe Here I have made it once with somewhat mixed, but promising results. The problem was the breading burning by the time I got the chicken breasts cooked through. The breast was just as promised, not stringy...

Okay, well thought I'd check. I was under the impression that Cure #2 has the same amount of sodium nitrate as it does sodium nitrite. The same with Morton Tender Quick, that it was the same percentage of sodium nitrite and sodium nitrate in its composition. But I was not sure about that at...

I picked up some Amesphos with the idea of making my own hotdogs in the not too distant future. I'm just waiting for some casings to arrive from Australia. I was making a brine to do a homemade version of Chick-Fil-A chicken breast sandwiches. And I'd read about the Amesphos being good for...

MartinF, thank you very much for those links! I did not see them when I visited the website. And Morton discussed the combination approach to dry rub and wet brine injection for doing ham, something I asked about on a different forum (I think) and did not find any answer. That tells me it is...

While interesting, I'm with Wolgast on this one. When we make them, we use our hands, though we do use a forming ring for most of our burgers, but not the Juicy Lucy. I am all for someone buying one writing a review. I am curious about how well the patties seal up. Leaky Juicy Lucies are...

Wow, the "roast your own" on a Weber gasser is an eye opener! I didn't know you could do that. I may have to reconsider my aversion to gassers now. :confused:

I am very tempted to try the Maverick line, but so far I've used the Thermoworks kitchen thermometer with probe. I have had 2 die on me in about 5 years. Mostly they get unreadable. Probes are replaceable and available. I have 2 or 3 spares just in case, but I use mine in the oven where the...

Thank you, Bob, for posting that link to the MEN article. I will read that soon. Stuck on my balcony tending my Weber/Smokenator as I give some bacon a second round of hickory. Jon Des, even though I don't use Morton anymore, I may purchase the book for reference and ideas at some point...

Gary S, thank you for the suggestions. I will try your Broil King marinade in the near future and see how it goes. I also very much appreciate the guidance on the brisket/fat question. The Philippine beef tend to be much leaner than North American counterparts, but it gives me some idea what...

Take a look at reply #8 in this thread at a different forum. HERE Guy talks about smoking with this unit. He noted the lack of air vent on top and non-adjustable air vent on bottom. He said he got a temp spike to 300F then dropped and held at 250F using the Minion method. Sounds like it is a...