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  3. coyote-1

    Made a Pizza Oven from my Weber Genesis grill

    Some detail of the sides: [ A peek "under the hood", showing the expanded metal holding two firebricks in-place: The oven, ready to roll: ] Third pie, cooking! Pieces of first two pies... the rest got consumed already  :)
  4. coyote-1

    Made a Pizza Oven from my Weber Genesis grill

    Did my thing last night. Got a 14" wooden pizza peel at BedBath & Beyond, and it worked great. Tossed a chunk of oak in the side of the grill/oven, right on the grates, and it lent a "wood char" flavor without being a 'smoked' flavor. The pies came out pretty good! They were somewhere between...
  5. coyote-1

    Made a Pizza Oven from my Weber Genesis grill

    Any of you who grill pizza find it delicious... and maddening, as the toppings rarely cook as thoroughly as we'd like while the crust burns. The cure, as explained in many places on the web, is to get heat radiating from the top. The Genesis, along with many subsequent Weber (and many other...
  6. coyote-1

    Lump Charcoal question

    If Cowboy's all you can get, it works fine. Not as good for long burns as RO, but still a far better choice than briquets. Cowboy's my #1 choice for grilling aged porterhouse steaks  :)  It heats very fast.
  7. coyote-1

    adding additional charcoal, lit or unlit?

    If you're adding hardwood lump charcoal, you can add it right in without pre-burning. If you're using briquets, uhh.... get rid of thew briquets, go get a couple bags of hardwood lump, and follow the previous instruction. You can't add briquets without a pre-burn, and by that time you've wasted...
  8. coyote-1

    A good smoking & brewing weekend

    I'm gonna dry-hop the batch in secondary tomorrow, and minikeg/bottle it on the weekend.
  9. coyote-1

    A good smoking & brewing weekend

    Took a day off from work Friday. Spent it smoking and brewing! Smoked 6 racks of babybacks and a brisket on the CGSP, roti-smoked two chickens on the Weber kettle, racked the previous weekend's brew (a reddish ale) to secondary, and brewed a brown ale. Those will join the 12 minikegs and @ 70...
  10. coyote-1

    "Best in Smoke" Food Network 9 pm Central Time Tonight

  11. coyote-1

    "Best in Smoke" Food Network 9 pm Central Time Tonight

    I was watching the hockey game when at 10:20pm  my wife reminded me this show was on. I turned it on.... and turned it off within about three minutes. Why does all this stuff have to be presented as drama nowadays? It's all utterly unwatchable; I really don't learn a lot from watching people...
  12. coyote-1

    An A-Maze-N Review

    Good review! If I could add one usage idea: This is not a fullscale heat-generating system, so you don't need to keep the intake or exhaust wide open. The fuel is burning so slowly and 'smallishly' that a mere crack of the exhaust vent and a partly-opened intake is all you need. That will...
  13. coyote-1

    Cold Smoked Salmon

    I'm no expert on the process, or on the possible medical aspects. But 12 hours brine plus 6 hours cold smoke ought be sufficient, and most recipes that come down the line do so because they've been successful; they are appealing to the taste buds, and they don't make people sick.  
  14. coyote-1

    Cold Smoked Salmon

    That is NOT cold smoking. The whole point of the cold smoke process is to preserve rather than cook the food. Salt (or salt/sugar) act as curative agents, and the smoke enhances that process. The most typical example on the market is Nova lox. It is definitely NOT cooked. It is merely cured in...
  15. coyote-1

    Cold Smoked Salmon

    No heat. Temps last night were around 30F, and today never got past 50. Came home to delicious cold-smoked salmon! Guess I'll have to take a pic and post it.  
  16. coyote-1

    Cold Smoked Salmon

    I have two slabs of salmon on the Weber kettle right now, using the A-Maze-N cold smoke generator. Saw Bobby Flay in Ireland on TV. He did a feature with a guy who cold smokes fish, and is reknowned. The recipe? Coat the fish with salt for 2.5 hours, then rinse off the salt and smoke it for 20...
  17. coyote-1

    Smoking me some cheese

    Looks great! I did the same; today was the first 'smokerish' day here in awhile. So I went and got a block of sharp cheddar, one of swiss, and one also of gouda, and set up the A-MAze-N for its inaugural run. They've been on the Weber kettle since 11am. I filled the first two columns of the...
  18. coyote-1

    Packaged yeast - figured it out

    I always pour the wort thru a strainer into the primary fermenter. Takes out the hop solids and aerates the wort.  
  19. coyote-1

    Packaged yeast - figured it out

    Most of my brews are still done with packaged yeast, because I'm too lazy & cheap to do all the stuff necessary to liquid yeast  lol Anyway, I finally got reliable fermentation. Previously I've seen ferments that take as long as 72 hours to start, and then go soo slowly it might as well be...
  20. coyote-1

    Got the A-Maze-N smoker for Xmas!

    I have officially received it. Now I just have to dig out from under two feet of snow.  :)
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