Search results

Got those and they are enameled. Also have a cast iron camp dutch oven. Thanks for the suggestion.

What is the diameter of the wok you bought, and where did you source it?

I checked Amazon and found hammered carbon steel woks in 14" and 16" sizes. I have the Gourmet BBQ grill with the center hole but don't know which size would be best. Anyone have a suggestion? How big is the Weber CI wok?

Tommy B - Are you using the standard size charcoal lighting chimney? If so, here's a tip for speeding up the burn. I keep an empty tuna can with the charcoal and chimney in a galvanized trash can with a gallon of isopropyl (rubbing) alcohol. I fill the tuna can about half full - less than 2...

A URL would be helpful.

A couple of years ago I found a 22.5" OTG advertised on CraigsList in the town nearby where my daughter and SIL live. SIL went to see it and picked it up for $30, IIRC. It was in near new condition and was surplussed when its original owner went to a gas grill. I cleaned it up and washed it...

Nicely done, Jamie! I like everything about it except the fact that it is at your place and not mine.:cool:

Having never found Chinese Five Spice nor herbs de Provence in any stores in these parts, I finally resorted to Amazon. I bought a pound of herbs de Provence. It came in a sealed foiled pouch. I'm certain that I shall not use this amount any time soon; so the question of how to store it...

Howdy, Folks! Haven't been around much lately. Life interrupted my passion for cooking on my Webers. Can anyone point me to information about what used Perfomers are selling for? Lately, several have come up in my area but I have no idea if the asking prices are reasonable or out of line...

Thanks, Bob! Been kinda caught up in other things since I posted this. I think I'll give it a try after seeing what you did.

Knocked it out of the park the first time out of the blocks! Well done!!!!

I want to do some Canadian bacon and I have some questions. First, is there a how-to here at tvwbb that you can point me to? My search foo is not strong. From reading around the web, I find that some use a dry rub cure and others use a wet cure. Is there any appreciable difference between...

That's pretty much the way it was in Raleigh during and just after WWII. Chickens ranged all over blue collar neighborhoods like the one I lived in. Some had coops and would buy live pullets and feed them up to cooking weight just to know what they were fed. Most just let the chickens roam...

Raise your own chickens and you will know what they have been fed and that they were not raised in poultry barn factories. Of course you have to ring necks, pluck and scald as well as butcher; but you wind up with a product far superior to anything you buy in the average supermarket. The first...

Ouch! My Maverick is the older ET-73. I have had no problems with it despite it being several years old. It passed the boiling water and ice water test and has worked well in the smokers and in the OTG. Have you contacted Maverick?

Most of the time, the knives I have serve me quite well. I have a very inexpensive but actually quite good Wolfgang Puck 4-knife and block set that I usually use. I also have some others that are either Hinckley or Wusthof, but I do not have what I think is called a boning knife. Usually, I...

That copper color is sure to sell well in Texas. Univ. of Texas fans are everywhere.

I have the tall Weber chimney and a no-name small one that I picked up cheap. I haven't found the small one to be any advantage, but that might just be the way I use the tall one. I have made many of the soda can alcohol stoves (YouTube and use that term for a search argument). I keep several...

Thanks for the information. I edited the shot of the MaCallan and got rid of the extra tags. I'll know better next time.

Good on ya! It takes a real cook to go out when it's that cold. Do yourself a favor and get a table to put that SJ atop. Your back will thank you.