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I have had the same problem a couple of times and used good quality freezer blocks. You can heat them up as well and they hold heat for quite a while. You can't get them to the same temps as the rocks or bricks, but they do work with heat in a similar way to when they are frozen and release...

In Switzerland the butchers used to sell spare ribs with most of the belly meat still on and only the skin removed. My butcher will do that for me here. Anyone any ideas about smoking them this way. How much fat to leave. What other prep. would be necessary. Any ideas would be appreciated.

I have already replied on this link once about lowest temp I BBQ in Switzerland. Now after being in Malta for 19 months I must tell you that the lowest here so far was last Jan 2006 when it was down to 47F at one stage. So much easier here than in Switzerland.

Hi All, I have just got a NU-701 Simple Wireless Food Thermometer and three NU-751 Simple Wireless Food Thermometer Transmitter and Probe. I already have two Maverick ET-73's and have moded them as above and they work great. I got the Nu-Temp for using in the house but found that because of 4...

Once spent an interesting day bbqing 200 chicken breasts for the students for school lunch (I use to do this every week). It got down to -13F which was cold as I had to keep coming in and out of the building in shirt sleeves.

I haven't made the dip yet, but reading the link gave me an idea for the party we had last Saturday. I bought a couple of pounds of muchrooms (quite large), quartered them. Then added to the smoker on the top grid with the cuberoll, and polish sausage. Took them off after about 80 minutes and...

Rita, No problem. Hope the lemoncello works out. I tried Kevin's suggestion with one of my last batches and it seems to have worked OK. I have another batch to bottle next week. We are having a big party tonight so, hopefully, I will have a few more photos tomorrow.

Hi Rita, The lemon peel should end up as a pale yellowy white. I'd leave it in for a few more days. If you got the lemons from a supermarket they could be waxed. This can cause problems with the flavor (sometimes it depends how waxed they are) and also with how long the lemon peel takes to...

Have only done one high temp. smoke so far. The butt came out very well. Pulled well and the flavor and moisture was very like low and slow. Will do it again as it did mean I didn't have to get up during the night.

As Kevin said it is grain alcohol. Over in EU they call it pure spirit. It is 95% by volume. In Italy they sell it in the supermarkets.

Hi Kevin and all, Just tried the latest batch. Turned out well, but there is something different from my last batch. Maybe it is the new spirit. I don't know yet. It still tastes very good, but I am still going to Italy later this spring so will get more spirit there and make a batch to...

Royal Oak lump is all I can get in Malta apart from easy light stuff (lump and briquette) which I do not trust. There is a local lump available but no idea what wood it is made from and when I have seen it burning on friends BBQ it looks as though it could have been produced from soft wood...

The first time I tried mutton (in this case) I didn't get any advice and took the internal temp to 190F to try to pull it. Never again. The taste was OK but came out tough and not enjoyable. Since then have followed advice and done to med/rare to med. Been great since which I am very happy...

Thanks Rusty, Just went to the site. Lots of interesting recipes to think about and try.

I have just started taking the last of our chiles off their plants as the growing season seems to be coming to an end here. We are growing Jalapeno Summer Heat and an italian variety. The one we have most of is the Jalapeno Summer Heat. We have used them for a number of things but are still...

Hi Kevin, Have just managed to get some pure spirit on Malta at last. A friend who owns a rest. in one of the fishing villages here makes his own grappa. He has his own distillary and produces good, safe pure spirit. So after a long search I have a source at last. Have already put down the...

I have just got some fresh small tuna (about 2lbs with head, tail removed and gutted). I was interested in possibly smoking them in some way. I have never smoked fish yet in the smoker and hoped someone might have some ideas. I also have some small swordfish (part cuts almost like a piece of...

Hi Kevin, Glad you have enjoyed it. I am now on my last bottle and won't be able to get any more pure spirit until the spring when we go to Sicily. They just don't sell it here in Malta so I will bring back a good supply then. Your idea on time steeping looks very interesting. I will try it...

Thanks again to you Kevin and to you Steve for the Ideas. I will give them a try and let you know how it goes.

Hi Kevin, Steve, I now have a range of different chilli peppers growing here in Malta in the field. I am trying 8 different types. Tried to find seed for the Aleppo variety you mentioned in another link but no luck. How do you go about drying them to make the chili powder. We are over...