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Two weeks curing in the fridge and 4+ hours in the WSM, the bacon is ready.

[/URL] This is an easy to prep change of pace for serving your favorite sirloin steaks. 1 3-3.5lb sirloin steak 1 lb. bacon strips 1 jar of your favorite salsa (don't worry about the heat index. It won't be that hot when grilled) Toothpicks, soaked beforehand to avoid charring Partially...

I just received a copy of Bruce Aidell's book, Complete Sausage Book and I was reading about creating sausage links. The author suggests how to pinch and twist the casing to create links but at the end, he says to seal the ends. My question is: How do you seal the ends of the links? I have a...

I grilled Roadside Chicken today on my SJS with Craycort CI grates. Gave some good grill marks and really holds the heat well. Because the grates are wider than the stock grates, it's easier to flip the chicken without tearing the skin. Roadside Chicken on cast iron

Has anyone used one of these? I just got an email about them and was wondering if they were worth the investment. I have the grate for the 22.5 and really like it and it seems that the small one would be a nice addition to the SJS.

I visited the website for the Rib-O-Lator this morning and contacted Bob about a unit for the 22.5 Weber. Well, he called me later on at work and basically said that it was possible IF he would be able to sell an initial 500 units. I offered to pass this along to the TVWB as there has been...

I was looking at a couple of videos earlier and saw this: http://www.youtube.com/watch?v=6rMT5BqCzNI Has anyone seen this in action? It seems like the unsolicited response to an unasked question. I don't see how it is easier than a chimney but the video is informational.

I received my new 18.5 WSM on Thursday but was too busy to get around to opening the box until this morning. I wanted to make sure that the cooker was perfectly round and it is. I spread out the various parts and upon opening the box containing the legs and straps, I was most surprised to...