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I've made this using a bunch of recipes. The Au Pied du Cochon cookbook has a good one.

J. I am in the DC area. If you have a way to ship the middle section, I'd be happy to pay for it. Can't think it would be close to the price to buy new. Weber charges $7 to ship ground, but that has to be a sharply discounted rate based on their volume. If you think it might work, let me...

Dave, I agree, but have a suspicion that the motor will run more and work harder to compensate, shortening its lifespan. But we all end up making modifications as we go. My wine cooling unit is a breezaire. Does a terrible job of draining out the water that accumulates on the condenser. It...

I should have said that I cure a lot of charcuterie in my wine closet, which holds at 55-57 degrees and about 65-70 percent humidity. When I'm making fermented sausages (like sopressata), and using collegen casings rather than natural ones, I find that the humidity needs to be nearer 80-85...

Ice on the condenser in a wine fridge is usually an indication that it's running at too cold a temp for too long, or the thermostat is broken and unable to manage the temperature. I had this problem with the cooling unit in my wine closet, and had to replace the thermostat. It sounds like...

Thank you, Shane. I had looked at that page, but had not scrolled far enough down! Appreciate the help.

I just tried cold smoking a batch of home-made all-beef hot dogs. I hung the dogs in relatively short links from S-hooks attached to the top grate on my 18.5" WSM. I placed a block of ice into the water bowl, and used a very small amount of charcoal, with apple wood for the smoke. Despite...