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I have probably done about 6 kitchen DIY's and about to do a 7th soon. You are doing nice work. Everything has to work into a budget and it seems you are working that pretty well! DIY means you have lots of flexibility in the project that you wouldn't if you were totally dependent on...

For a crowd I would stay with what you've been using. I typically stay with choice for brisket and chuck and whatever I can get that looks good for pork/boston butt. The connective tissue and long slow cooks in these cuts compensates just fine. IMHO the additional margin to be gained by using...

Thanks folks. Although I like the idea of a standalone SM grill like Jim Lampe shared I just don't have the space for a 4th piece of gear. Picked up a copy of the Caliente accessory Scott shows. Should have it next week! Really like the build on it.

Wasn't getting response notices, this is the first time I had a chance to look on line. Thanks!! I'll have a look and update if I make move on something.

Was curious if anyone has tried any of the Santa Maria type Grill inserts out on the market recently for use on Weber kettles. Been using my Performer and WSM for years and really like the versatility. Always wanted a solution to easily adjust grill height and the round style SMG accessories...

Agreed on beer can chicken. A lot of hype in terms of moisture. I like the stands though from a convenience/stacking perspective, I just don't by into the idea that any fluid in the can gets into the chicken. So drink the beer and use the can as a support with the stand. Any fluid you put in the...

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...