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Delighted that folks are finding the course/book useful! John, I use kosher salt for sausage. I can't swear that it makes any difference in the end sausage but it makes me feel like more of a professional to use. I know that is a silly reason but it works for me :)

Chris, Thank you very much for posting a link to the site! I am delighted that you felt the material is worth sharing. I was scared as heck of this topic for years and decided to learn all I could. I hope the information is helpful to others!! Regards, David

Pat, Awesome post, thanks for sharing!! I am located in Baton Rouge these days...I think we need to get together, drink some Abita and watch the food spin round and round sometime soon! That is a sweet set up you have for your 26.75 kettle. Very jealous!

All, +1 with Chris being super friendly. Here is an interview we had about the Weber 26.75 rotisserie. I am giving serious thought to selling my 18.5 WSM and 22.5 Platinum and upgrading to the 26.75.

Chip, there is plenty of room to raise the stone without using the KettlePizza. When I raised the stone with a foil pan it takes a while to cook the pizza (around 30 minutes?). When I use the KettlePizza (with the stone mounted near the lid) I get to run things hotter and the pizza cooks...

I have made pizza two ways on the Jumbo with a stone. I had the most luck when I hade a heat deflector between the coals and the stone...a foil pan worked pretty good. Have also used the KettlePizza on the Jumbo. If you place the grate and stone at the top of the KettlePizza it works great.

Looks great! FYI...here is the link to the jerk marinade I use. http://www.grill-pan.org/jerk-chicken/ Jerk Ingredients ½ tsp ground allspice ½ tsp ground cloves ½ tsp ground ginger ½ tsp ground garlic ½ tsp brown sugar ½ tsp lemon pepper 1 small yellow onion, diced 1 small habenero...

I know this is late but for future reference it looks like this guy makes custom wood handles for the kettles. http://www.amlwoodart.com/Weber-2.html

Tim, Thanks for posting the link. I started working on the site for entertainment about a year ago. If there are any suggestions for making it better I would love to hear them.

Here is another resource for trying to sort through the early Weber grills. http://webergrillreview.com/genesis1000.html

I know this conversation has aged but as a Platinum owner I wanted to add a little love. The feature I like about the two work surfaces on the platinum is that it allows me to set up well established "clean zones" and "dirty zones". It's a nice way of avoiding cross contamination if you are...

Thanks for the leads folks. I think I'm headed in the right direction.

I am going to pick this guy up tomorrow and will need to get new flavorizer bars. Any suggestions on which ones/size/etc? Or does it not matter and these are a "one size fits all" item on Weber gassers? Craigslist find

If nothing else they are very pretty . If anybody on the Texas Gulf Coast wants any let me know...definetly have more than I need. Preserved Lemons

Bresola is very tasty and not too hard. Go for it! my recent attempt

I have tried this a few times and a few different ways over the past few months. The biggest piece of advice I have for this is that 5-6 weeks is 3-4 weeks too long. These guys are ready after ~2 weeks.

Chris, Please move to Just Conversation or delete as you see fit. I have detailed my woes with cured pork bellies at TheSaltedPig under the post of Pork Belly. I would post the original here but I think my narrative is too long.

I found many different appoaches..lots of variation in how folks make this. In addition to the Folse recipe linked above you might want to check these as well: http://lpoli.50webs.com/index_files/Tasso.pdf http://www.randyq.addr.com/tasso/tasso_prep.htm...

Well, I'm just guessing but.....While I rinsed off the cure after three hours I was using an extreme excess. It is possible that the steaks took up way more cure than needed and then redistributed over the next few days that it sat in the fridge. Going by how pink it was throughout I have no...

Elsie, Paul Thanks! It was fun. Elsie, I ran about ~225 at the dome with a ceramic saucer in the water pan. To be honest, my thermometer is ~10 degrees off but I can't remember in which direction. I have just gotten used to running at this setting. So...maybe 215, maybe 235.