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I had a Polish immigrant neighbor who used to make large batches of sauerkraut in his basement. He had a garden in his backyard and grew lots of vegetables. If you went into his house, the smell of fermented cabbage was everywhere. He also had an old fashioned wood cooking stove. Lots of...

I know that folks use wire brushes to clean the grates. However, I've seen reports where some of the wires come loose and and end up in the food. Once ingested, they can cause tears in the bowels and require major surgery. I've found that like oven cleaning settings, high heat can carbonize the...

Like DaveO, I've made homemade sauerkraut the lactic acid fermentation way. As long as it's done in an oxygen free environment (glass weights to hold the sliced cabbage down and in a fermentation crock), the lactic acid prevents bad bacteria and bugs from growing and provides an excellent method...

Not sure if anyone is making pickles with the lactic acid fermentation process. This is the way cucumbers were preserved for hundreds of years and if you ever had a Deli pickle from a barrel, you experienced fermented pickles. No vinegar, just salt solution and pickling spice and other spices...

Thanks, BlueWisper and Gary: Grilled/smoked some burgers and stuff last nite with cherry. Guess I should be able to get my hands on apple considering Eastern Washington is also know for its apples. Oh, yea, and hops too, but that's another story.

New to the site. Currently live in the Pacific Northwest (Puget Sound) area. Also lived in Hawaii, New Mexico, Virginia, Maryland, New Jersey, and Georgia. Got into smoking and serious grilling in Hawaii and has been like that since. I've used Kiawe, Lychee, Pecan, Hickory, and Mesquite woods...

kingcristo I'm sure if you search the web, you will find loads of info on how charcoal is made. Heat wood in a low oxygen environment and after awhile, you will have pure carbon. One way was to start a bonfire on a beach and then cover with sand. The heat burns off the impurities. I've made my...

Price vs. Ingredients Growing up we always used Kingsford, but then we didn't know any better. I even used Kingsford in my early grilling/smoking efforts. Then, one day I searched to find the ingredients of Kingsford briquettes. Wood char, mineral char, mineral carbon, limestone, starch, borax...