The apple juice thing works well. We used it last friday while preparing a feast for 40 at work. I rebuilt a "rescue" smoker my boss bought. Quite the project. I now works quite well after MUCH repair and redesign work.
Big Green Eggs are expensive. Used ones are ghosts.......but I lucked into a nearly new one on Craigs list last Fall for $650.00. Using lump charcoal,can attain 500° in ten minutes with a couple pages of a newspaper in the bottom to start it.Very little ash with lump charcoal,but if the ashes have built up in the bottom to restrict air flow,it will take a bit longer. Takes all of a couple of minutes to pull out the ashes.Temperature is VERY controllable. I used it all Winter with no problems or glitches. When the food is almost done,I roll it into the basement and shut it down and remove the food......makes the whole house smell great.It seals up tight on shut down and the glow of the coals is gone in a few minutes. It simply cooks great food.....and I'm no chef.
Well here's the news, they're clearing out last years stock to make room for this years, at Mme G's work, so we picked up a 3 burner with a wooden cart, half is cast iron grill & half is griddle.
It was 20% off with another 15 on top for staff.
Now got to work out the best way to use it. 80% of it's use will be cooking sausages. We love sausages, Mme likes chipolatas (the skinny ones) & I like the big ones, I've found some super ones made with pork & fresh garlic.
I've not tried Cheval sausages yet, Mme is funny about her food.
One of the Breton regional specialities & standard fare for football matches is, Gallette Saucisse, which is a large pork sausage wrapped in a buckwheat pancake. Here's how,
I'll be returning to Rennes next weekend (hooray hooray) going back for my best mate's 50th.
Can't wait for Mme G to get a transfer westbound so we can rejoin the civilised world. This is a lovely place with stunning scenery & wonderful roads, but it'll never be "home" like Rennes was.
Just a cheap electric jobber, but I'm hoping it will be less to babysit and easier to use year-round than the Weber. Can't wait to try it out! Going to preseason it tomorrow and make a pork shoulder on Sunday. Got Apple and Hickory for flavor.
As long as I have the space maybe I'll throw a couple sausages in there as well or some chicken.
