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Good to be back after a bit of a spell. This forum kicked off my journey years ago so thanks to Chris Allingham. for the start. I hope to give back what knowledge I've gained.

Love your work Phil, That is a must do kind of cook

I like to mix a tea spoon each of wasabi, mirin, lime juice, fish sauce and a pinch of sugar. Just rub it over the salmon and marinate around ten minutes and grill. Everything is there:D

I use Beef suet for any new Cast iron seasoning. First I slowly get the pan / Gridle / Hot plate very hot, Then place a lump of suet on to the surface and dish it about coating all the surface. The smokier the better. Once the fat has rendered out I pour it off, Let cool and wipe with a paper...

Just an update on that chuck. I wet aged it in cryovac for 3 weeks, No flavours. Then I froze it until It was needed for a family do. Well, It was a hit, I did let it air dry in a fan forced fridge over night and that got rid of the gas smell (Egg gas) that cryovacing does. It was tender, Melt...

I'm at this moment curing a pork leg. Question is, Do I have to cook it to 165F or can I slow/Warm smoke it on the WSM. I don't want the skin getting all burned and busted open. I an using a butchers product for making ham (Nitrite, Dextrose,Salt Plus my added flavours etc). I thought about...

I aint got time to put the WSM cover on between cooks, I think they only hold in humidity and therefore RUST. I did go on holidays for two weeks and stored the wsm in the garage with its cover on, Dont know if that made a lick of difference.

We only get black webber in Australia (or SS) Ten years ago I saw a few red and green Kettles about.

Any more input on this idea? </div></BLOCKQUOTE> This was just a fly bye idea, However, The more I think about a re-enforced clay disc, Say 1.5"-2" thick with lift out handles sitting on the pan tabs. On top of that you could just place a suitable sized drip pan.

Are you blokes talking about terracotta plant pot bases? How about getting some wet clay and filling the water pan with it, Put a pull handle on top, Let it dry and pull it out. Or a pre fab cement block(Or clay) disk sitting on the tabs and do away with the pan?

This is what I use in Australia Hope the link works. http://www.hlpcontrols.com.au/...150%20new%20prod.pdf

Interesting, I assume it is still warm in the states for the most part? I think that on a windy day, 20 Briquettes is like trying to snot a seasoned Biker with a wet lettuce leaf. Its a matter of authority, A few less in the ring to start and "Authorise" the burn with a full or brimming...

Not a concern. Just scrub it back with steel wool/scotch brite and keep it oiled a little when its not in use. A little bit of extra Iron wont hurt you.

Bryan, You go ahead and lap up the MSG, I wont be. Still, its what they make it into is the problem. Think of a still, Various stuff comes off them , One of which will kill you in short order. All from sugar and yeast? I just cant see a need for MSG in BBQ. Maybe this is a Country of origin...

Not being rude at all, But I could not think of a more awful, Unnatural, Ingredient than MSG. BBQ is natural, Simple spices should be enough. Id say just leave it out.

Just received mine fits fine, But has the same problem as Dan Moore. I'm not going to worry about it as I think these are better for holding heat in rather then let a few stray wifs of smoke out. Dan, If you look along the sides you will see that they are slightly concaved, If you could get that...

Thanks for that information, Very comprehensive. Im stuck with wet aging due to the fridge in question is also the beer fridge. Would be too difficult to keep hygiene with various hands going in for a cold one. The cut I have (7 pd Chuck) was taken from the beast and not packed until I let it...

I'm Lucky in that I have wild coffee growing in the rainforest at my backyard. Very High in caffeine due to it growing in shade. Always best to buy beans Just roasted and or ground from just roasted. This will last two weeks and that's about it as the flavour will fall off from there.

I'm wondering if anyone could give me some detail on aging beef cuts in cryovac bags. I have a fridge that I can get down as low as freezing. I see large rump cuts in cryovac from Butchers that advertise "Aged for 13 weeks" and so forth. I have a chuck roast that I would like to age as it was...

Very Naughty to pull a strip of bark off, Eat it, THEN take a photo Looks very edible cobber.