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Nope, but thanks Bryan! LOL I did give it a wipe down when I installed the kit though. The last couple times I used it I forgot to put a drip tray down, so needless to say it was a messy job and I got black ashy grease on everything by the time I was done. Guess I'm too used to the WSM now...

Also for those interested, the kit was a total success! Cooked a chicken last night and it came out GREAT! The instructions state to put the smoking wood directly over the side burners. I found this really didn't produce that much smoke, I think the system is designed such that there is enough...

Really? That might explain why I can't find any info on the 'Net! Too late anyway, I've already leapt in! Seeing as how I'm on a week off I thought I'd see how it goes. Problem number one was that it was not made such that you could easily fit to my Weber (a Master-Touch?). I had to modify it so...

I was thinking of purchasing the Weber Gas Conversion Kit for my Weber kettle. Anyone have any experience or opinions on this or similar kits? I suspect gas would work out much cheaper than briquettes in Australia, and it would definitely be more convenient and clean. Weber's site claims "a...

The Eucalyptus oil is only in the foliage, which wouldn't be included in the charcoal. I think it would be similar to other hardwoods. I've been using Spotted Gum for a while now for my smoke wood. It has an addictively mild, sweet, nutty tone to it, but no indication that the foliage had a...

If you do it Chris, let us know how it goes. I've wondered myself, but haven't had the courage to try it out yet. I think the real problem is that it doesn't sound like it would work, but obviously it must as it's an accepted concept. We need someone to leap in and let us know!

Rodgers, Yeah, I thought I would just get the first two books Chris shows on the shopping page. I figured he listed them in his order of preference, and based on my research on this forum those two looked to be pretty popular. I knew I wanted Smoke & Spice, and figured I'd order the next one as...

Not sure if this is already known but I thought I would mention it. I just got Smoke & Spice (Revised Edition, 2003) and noticed in the Vertical Water Smokers section, p10: <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> Charcoal models fluctuate in temperature ... You...

I performed my little chicken brining experiment, but got the same results. The brined chicken did not gain weight, but the chicken soaked in water did gain a very small amount. I felt the chicken that was soaked in water was the juiciest, while the brined was the driest, with the chicken left...

Well, I know this is going to sound like heresy, but I've just lately been using Spotted Gum. I found a recommendation on the 'Net that it was good for smoking, and as I'm surrounded by it I had to try it. Worked out fantastic the first time I tried, so I marched off into the bush near my home...

Al, how about "corned mutton" does that sound better than "lamb ham" :-) I notice the Australian Weber BBQ cookbook has it in it, but I've never seen it till now. Never even tried it, but I've tried just about everything the supermarket offers now except for that and some kind of corned tongue...

Thanks Al, I'm really hoping that using fresh (never frozen) chicken might be the answer. I hope I'm not off the mark by using chicken pieces either, as I notice so far everyone refers to whole birds. Should be tomorrow, as we'll be having a WSM smoke-cooked ham tonight. :-) I'm going through a...

He's gone and beaten me to it! Still, I think I'll do the experiment myself as well. I'm not happy with the osmosis theory, as it doesn't make sense. Not unless people are making hypotonic brine solutions. That's the only way osmosis would work, and obviously that's not what people are doing...

Do you brine your birds though? We very often get the same pieces from the same store, freeze them, and always get the same results when cooking them. This time they were significantly drier than any other time, which of course could be a freak batch of dry chicken, but is much more likely to be...

Great chart Bryan, thanks for posting that.

Unfortunately osmosis must pull moisture from the meat if the brine is a stronger solution than the cell contents. As the solution strength of cells is quite low, most any brine would be stronger than the cell contents. An isotonic salt solution would hardly be called a brine, it would have to...

Yes! Growing up our dad used to go to great lengths to get a hold of mulberry wood to smoke with. It has a really nice, mellow smoke. When I get a chance I still use it today.

Well the chicken turned out okay, but not great. We could taste the salty sweet (which was nice), but only on the surface really. I don't think the brine penetrated the meat much, if anything it just dried it out. It was noticeably drier than it ever has been before. Maybe I made the brine too...

I'm wondering if there's any real point to brining meat that has been frozen? The reason I say this is because as a relatively long time ham maker I know that you cannot make ham from meat that has been frozen. The freezing process really changes the structure of the meat, and it will not absorb...

Why could they not roll the edge and then fold it back on itself, thus making the lowercase "h" shape? I know I've seen this shape on other steel products, so it must be possible.