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In addition to the Beginners Guide that is linked in the Charcuterie section..... Do you folks have a favorite book on sausage making that you've read, like, and refer to?? Yes I have Goggled it but thought I'd ask the forum. Thanks for any input, jz

I can certainly understand the desire to do the project yourself from start to finish. But in the time and $$$ you spent to get a SB kit and all you could have takin the parts to a local guy that sandblasts parts and be done with it. just my .02 jz

thanks Lew, jz

Lew, What do you fish for in GA? Can you post a picture of your Performer with the EZ? John Zell Portland, OR

Another good wood is Vine Maple for salmon. We have it here in Oregon, not sure about Florida. Thanks for the post. I've been using my 22 for fish and my 14 for non fish items. jz

Hi folks, I have a 22" Kettle that I added a Smoke EZ to convert to a bullet. I added my own 3 vents to the lower bowl. I close the standard "slit" vents and use my added 3 vents. The standard ash tray for a kettle is inside of the location of my 3 vents. So I get "some" ash falling outside...

James, Where are you? I'm here in Portland. Nice to see posts coming out of our great state. Very nice detail post. jz

Here's a recent noteworthy post. http://tvwbb.com/showthread.php?47460-New-Years-Cheese&highlight=smoked+cheese

Wow ! I bought Low and Slow last night cause it was a book that actually covered working with Weber smokers. Decided to do a search here today and discovered the past relations with the author Wiviott and this site. In my short history here I've come to love how people get along and share. I'm...

I'd maybe wait in line for a new tech device, but not KFC Chicken. jz

Turkey is hard to get in Japan I understand. KFC created an obsession in the 70s that lives on today. Here's the story..... http://blogs.smithsonianmag.com/food/2012/12/why-japan-is-obsessed-with-kentucky-fried-chicken-on-christmas/ "some wait 2 hours in line" Heck, you could set-up and BBQ...

Sounds like a Sous Vide temp to me. jz

Mike, Post a picture of that plate by itself. Looks like nice fused glass? jz

Guil, Can you give us a list of ingredients for your sauce? Photo is fuzzy. Thanks, jz Portland, OR

Nothing weird about adding Ritz. We use crushed Cheezits in our meatloaf. Any cracker product would work great in ground beef for burgers or meatloaf. jz

http://podnahspit.com/ Been there and it's outstanding http://franklinbarbecue.com/ Want to go there jz

Thanks for all the great thoughts here. Think about buying the 14.5 and taking it to my office/shop which is 5 miles from our home. We have a nice outdoor patio area that I could do some smoking during the week while at work. I'm excited about working with a smaller unit and more importantly one...

After much reading here, I'm trying to decide 14.5 or mini. I own a 22" Kettle that I added a Smoke EZ to and have modified. I mainly smoke for a family of 2....me and the wife...so thinking something smaller might be nice. Let's way the pros and cons of my question..... Cost, time to...

Bill, Just curious....where's that steelie from.....originally? jz

Anyone tried using the sawdust from Cameron's. The folks who make the stovetop smoker/cooker. Seems like their dust is fine enough to use as cold smoke fuel. jz