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I have used the following two glove styles for at least 12 years now. One for moderate to medium temps, say only short duration at 350 deg or higher and one for temps above that. They are inexpensive given there use the medium temps have good tactile control for moving food about on the grill or...

Just as an example for those looking to measure lemon rind by weight. I use an average, but I use weight in grams. There's no way that one can hit any accuracy (assuming one wants to) by using a count of pieces of fruit. For example I have one bag of rind from 3 lemons at 24G and another of 7...

Hi David! Yes I tried the Rhubarb and definitely a fan. But as you said a bit of work. I made it a couple times and liked it. Yes I did move to 50 grams last run. But I would say 40-50 grams now is my choice. It's just a little deeper and a bit more mellow and closer to the benchmark I use...

Using standard/basic recipe from first post. I did a triple blind test with 4 different subjects. I used Villa Massa brand Limoncello as the benchmark as that seems to be the typical favorite over time with the folks I know who cook with, drink, or make their own Limonchello. It's also the one...

Pretty sure he's misspelling "cured" :cool: Check your keyboard, us dyslexics need to hang together :wsm:

Just a simple update. I've presently gone back to the exact original post/recipe. I use plain old Domino sugar, distilled water. 35-40 grams of lemon rind per recipe. The cloudiness that you get at the end of it all is due to the water and alcohol ratio. Once you get past a certain...

This post has been "asleep" for awhile. As I was dumping in rind from 30 lemons and 3 litres of 95% grain today to start macerating I though I might post something interesting along to anyone still interested in this thread. There's a company in Brooklyn - Industry City Distillery that's...

I often still reference Kevin's recipes as base lines for my rubs. Try his coffee/chocolate rub on your next brisket! I've done very little mods. I get comments all the time and requests for "that brisket the way you made it last time" Thanks Kevin

I buy full packers. I either separate the point from the flat myself which is not all that hard to do before cooking as the point typically need to cook longer. Else I ask the butcher to do it. I have also performed the technique where you seperate the point after the flat is testing about done...

Hey folks - as mentioned before I really like the build of the Caliente Tuscan Grill kit for the Weber Kettle. Except for a few production issues. 1. My unit had an undersized E-Ring that came off during my first cook allowing one side of the fuel grate to drop. Lucky for me it was fully...

Big roadside chicken cook using the Caliente yesterday. Unfortunately the E-ring holding the end of the crankshaft in place popped off during use, dropping that side of the shaft making the elevation function unusable. Upon assembly I noticed that the E-Ring seemed undersized and only partially...

RE the Caliente Tuscan in Scott Zee's post. Finally getting around to using mine. Have it assembled and ready to go. Going to make a ton of roadsde chicken for a large part this Sunday. Very solid build. The stacked WSM18 will be in play loaded with ribs and beans. Does anyone know the contact...

Most definitely! You'll need a standard round stock with a hole drilled through it - else you drill the holes yourself. You need to relief the top ends to create a flange on the mandrel and the eyelet then waste out to the proper barrerl diameter. The mandrel also needs a round over to provide...

Rusty - PM sent.

Would definitely stick with stainless. Just because of expansion characteristics and wall thickness of barrel. Very thing. with use aluminum wouldn't hold up IMHO

OK so I found mine. Mic'd all the measurements. No way I'll post all that here. PM me and we can talk live and follow up. These eyes are worth every cent IMHO. And I think the Guru product is the best one on the market. JMHO There's some decent machining that has to be done to make them. These...

I think I have a few laying around - will have a look today/tomorrow. I remember switching to a longer SS allen head screw for completing the install. Excellent product - I remember calling them and they reduced the shipping cost to 1st class USPS envelope rather than standard shipping for...

Great work Chris!!

I've combined this with my own version from years ago that I was using before Kevin's original post. My tweak is to use Vietnamese cinnamon, a little heavier than he does (I use 1t) and also add in a good dose of ground cardamom (3/4 -1 t). It's perfect and have probably done several hundred...

This is an always go to base recipe for me for over 10 years. I use a BIG heavy aluminum cake pan and let the ribs, brisket or shoulder drip in - else leave it on the top rack and add drippings in manually. They smoke very nicely regardless of which tier they are on. I'm typicall using a...