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I live in the Netherlands and am currently preparing some smoked salmon with a cold smoke generator placed in my ceramic kamado. Since ambient temperatures are pretty low right now (it's freezing a bit) I am using my HeaterMeter to monitor the pit temp as well as the ambient temperature. The...

I am not sure whether below picture can be posted here or should it be elsewhere on the forum so in case it should be swapped, please let me know. This morning I was pleased with the receipt of some very nice USA rubs and bbq sauces. A colleague of mine took it along on his Delta flight from...

Being a member on this forum since approx. 4 weeks, this is my 3rd thread to show how I am cooking stuff on my Weber gear in The Netherlands, Europe. Today's contribution is a "moonlight" session of MOINK balls and home made hamburger. In particular MOINK balls is a "hot item" here at home and...

Some weeks ago I posted my first report on this forum and promised to show you more about what I am doing here in Europe from time to time. So this is the next in the series and today I show you my way of cooking baby back ribs. We had a beautiful day today in The Netherlands with 50F...

I am pretty new on this forum, living in The Netherlands (Europe) and addicted to low and slow cooking on my Weber WSM 18.5". As a member on a Dutch BBQ forum (with my nickname RedFox) I am posting pictures on a regular basis of what I cook here. It seemed a good idea to me to share some of...

By means of this thread I am happy to say hello to all on this forum. I am addicted to low and slow cooking in The Netherlands (Europe) and am using a Weber WSM47 (= 18 1/2 inch version) for that. In addition I have a Weber OTP57 (= 22 1/2 inch version) and the Weber WGA. The reason I landed on...