Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by maineac
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
The Hillshire Farm Polish Kielbasa I use is not spicy. There is some heat in the brine but as always it's spice to your taste. I like the recipe as is but will at some point add a little more heat to the brine to experiment.
If you like pickled sausage you won't go wrong with this recipe, IMHO.
My introduction to pickled Polish sausage was in 1966 in Viet Nam. The mother of a Polish friend sent them to him regularly. He was generous enough to share them with me and I was very grateful.
After returning home I never missed an opportunity when I would see a jar full of pickled sausage...
My wife gave me a 4-pound point from Black's in Lockhart for my birthday, which was so good that it was mostly eaten straight up. We just finished the last pound in hash, yesterday. That was a first and I'm not sure it was the best use for it; I'd rather had corned beef.
To control the temperature, leave the bottom inlet wide open... Adjust the temperature using the lid vent....
I can agree with that if just cooking. But smoking with a kettle is a different matter. Personally, I don't want to choke the smoke to control temps. Weber seems to agree when...
They are Craycort grates. I wanted to mention that a pan of water in there has a good moderating effect. I use the water receptacle in the SNS. Also, I've been experimenting with an ATC blower in a kettle and have discovered that it doesn't take much air to keep a smoking temp. With your lid...
Hey, Hey. Welcome. I can't believe nobody has answered this post. All I can do is show you what I do for high heat cooks to create an even indirect zone. I do basically the same as you I think. I use a Slow N Sear as opposed to the baskets and I took an 18" pizza pan and cut it down to fit...
Late to the game as usual.
One of the many attributes of Webers is their versatility; you can smoke on a grill or grill on a smoker.
But I would get whatever it would be used for 90% of the time and in this case it sounds like a smoker. As for the 18" vs 22", again, I would get what it...
If you use Bear's brine from Post #1 it will just fit in a 1 gallon Ziploc with 4 pounds of salmon. I then put the Ziploc, with any air removed, in the bowl I made the brine in and put it in the fridge.
Next Test: Get to and maintain 350 degrees!
So now that I can maintain smoking temps repeatedly, I wanted to see if I could find a damper opening to allow cooking at 350 degrees.
I started this test with a 5/16” damper gap and could see right off that it was too small so I started increasing...
Every pit master wants to be able to control their pit’s temperature, and who doesn’t want “set it and forget it”? I want to set it up, fire her off, and come back after my nap. So here we are.
I wanted to smoke some ribs on my Weber Performer recently and while I do have a Slow-N-Sear I...
In order of importance to me -
While I doubt that most would consider this an accessory, the most used item for me is a large side table. That’s why I have a Weber Performer. Second is the Slow N Sear which never leaves the kettle except when using a rotisserie. I even start the charcoal in...