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Sounds like a tough life Ed! Creepy how much you can find out about someone on the internet

Hey Steve! I have had my CB for a while now and it has always run hot for me so don't feel bad. This happens for a couple of reasons; as you mentioned the setup is not airtight. Also, the shiny surfaces of your new CB will reflect tons of heat so until you get a nice coat of Mojo on there it...

Do you think that this Replacement Ash Catcher could be used to convert a 22.5 Silver into a 22.5 Gold without major mods? Does anyone have any experience with this?

Right on Ian! My Favorite is the Weber "Magnum" that thing looks awesome - a great addition to your Weber family. I was going to go that route but I just don't have any of the tools or knowhow to accomplish that so I went with the Cajun Bandit. But you have more sq.inches of cooking space!

Hey Gerry! I suppose there are a couple of different ways to do it... For the bacon out of Charcuterie you could cold smoke it, then hot-smoke it as per the recipe. I'd be concerned if you tried to follow the Charcuterie recipe twice though; I.e. Hot-smoking it twice, even if you cooled it in...

Right on Tom! Personally I don't mind a bit of salt, especially in things like that that you are only eating a little of anyway. Also, the ends tend to be saltier then the middle...

Kevin you're probably right on the saltiness for the TQ; while I have somewhat of a higher tolerance for salt, I realize that not everyone else does. My main concern is the amount of Sodium Nitrite/Pink salt for food safety; as it states in Ruhlman's book (pages 74-75), "smoke has negligible...

Good Morning Tom - Here's my advice; use at your own risk! So I was doing a bit of research on this for you to try and figure this out. After doing some searching for the exact ingredient list for the TQ, I came up with: Salt Sugar 0.5% Sodium Nitrite (preservative) 0.5% Sodium Nitrate...

Jamie that book is my favorite - be sure and also try the Smoked Andouille - when done right it is a revelation delicious by itself or any other use. Also, I went so far as to do some air-cured Pepperone; fantastic and definitely a good start in all things air-cured but I should have added a...

Thanks Bob! That confirms my suspicions. If I was a betting man I'd say that Niman Ranch has spent a pretty penny on determining what Percentage of nitrite they need in their product to achieve a similar result, or at least what percentage of nitrite exists in the celery juice they are using...

So something I'm sure a lot of us Foodies have seen in the market recently are products by such producers as Niman Ranch, Fra'Mani, etc. labelled Uncured such as Uncured Bacon, Uncured Sausages/Salamis and what have you which claim to be uncured because they do not employ added Sodium...

So I guess it's been a while since I've been on any other section than Charcoal Grills and WSM because I just noticed Charcuterie here this morning and I was moved by this new section that I had to say Something! Because, when it comes down to it, anyone with a capable Weber on this site and...

This thing looks like it would be great - if you had the giant restaurant style grates like on the demo video... Otherwise it looks like it might be too tedious for the Weber grates. Plus - is that a metal handle on that thing!? That means you better be lightning fast if you're cleaning over hot...

Adam - how'd those brats turn out?

For my latest installment in the Cajun Bandit saga: Barbecued Pizza (Notice I didn't say "Grilled Pizza", which is a whole different beast than what you typically associate with as being a pizza)! As I'm sure you know, during the summer most days it's too hot outside to crank up the oven. Right...

Hey Adam - Unfortunately, once charcoal has been fully lit (covered in gray ash), it lends no inherent flavor to food, and neither does gas. That is where wood chips, chunks, etc. come in. The "smoke ring" that Doug is talking about can occur in a charcoal or gas environment, as burning these...

Good call... Here's the link: Amazon Weber Side Table "Adjustable leg height"!

I was thinking about ordering this: Weber Side Table Maybe take a hacksaw to the legs to take it down a few inches to be flush with the shorter Cajun Bandit legs...

First, I think I've seen this wok before somewhere on an Australian site... Anyway, I want to add my two bits because I was thinking about this just the other day, and not just about the wok. Think about it; how many times have you spent half an hour or more getting your grill ready (chimney...

BBQ season started early for us here in Sonoma County with some beautiful days and nights. With the BBQ fired up and an adult beverage in hand, nights are just warm enough to be outside making delicious food. I decided that this year I am going to hit it hard and heavy, so I knew that either a...