I’m still waiting for the Weber Smokey Joe wok insert!! Just makes sense, Weber. Expand your horizons!
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Not a wok insert, but I used to work with a guy who made his Smokey Joe into a mini WSM. Apparently it’s pretty easy. https://www.virtualweberbullet.com/smokey-joe-mini-wsm-project/
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Love the idea. Might be worth looking into. Love my Joe.
I have a WSM and wish I had bought an offset smoker instead. The dinky door makes adding fuel a hit or miss thing and prevents using any larger pieces. Enlarging the door would make it easier to maneuver added fuel to ideal spots, but working under that water basin can be challenging. It does, I will concede, seal quite well and is easy to regulate, but it is a one trick pony unless you are a pretty good stunt rider. With an offset you can use bigger chunks of wood, and you can build your fire in the smoking chamber to use it as a grill or pizza oven. Of course most affordable offset smokers will need after market work, mainly sealing, but that is pretty easy. My son in law actually gets terrific smoking results on a basic Weber kettle with a smoker insert. He also has a technique of smoking the night before, holding in sous vide, and reheating just the bark with a few minutes on the grill before serving. Best brisket I ever tasted, and living in Austin I have had some pretty fine brisket.
So although I do not covet a new smoker, but I sometimes consider selling the WSM.
I like the smoke/sous vide idea, then grill for bark texture. Good move. Love to try it.
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Christmas is coming! I think I’ve narrowed it down to this. I have a lid, so that will save a few bucks. Now I’m just waiting for the Black Friday Sale so I can give Santa the go-ahead…
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This is a world-class desert island pan. Good choice.
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I would love a truffle, not a preserved one in a jar but a real fresh one. It doesn’t need to be very large.
I ordered some during the pandemic. It’s cheaper than getting some shaved on at a restaurant, but order from somewhere trustworthy so you don’t get a dud. (I took a cooking class once where the instructor bought fresh truffles from Eataly just before the class, and they were complete duds.)
Thanks. Feel free to share if you find a good source! I was looking at Urbani.
Urbani is reliable but expensive (they have a physical store not far from me). D’artagnan is also reliable. I ordered back then from a small place in the PNW that was maybe slightly cheaper than the others, but it was because they delivered faster (was for a birthday). I’ll look it up. (My 2c if you do this is to stay very simple with what you’re shaving onto – buttered fresh pasta, a simple risotto, soft-scrambled eggs, etc.)
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Covet covet covet
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Still coveting the curry donabe mentioned upthread. Made more acute by a recent dinner where my current little donabe was inadequately sized for the rice I was making.
Some stuff happened regarding tax situation that will result in a big refund next year so I will likely buy it for myself and put it under the ChanukaMas bush.
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Those were the exact sorts of dishes I was thinking.
Just FYI the Falk Black Friday sale has started (25% off).
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Nice to see the Falk sale, at a higher discount than the rest of their sales.
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Though I love my new Samsung induction range with convection oven and, happily, hand-controlled knobs for the burners, I truly covet this vintage Gaszilla (FB picture with no details given).
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I want!
I had a similar O’Keefe & Merritt stove, but with only four burners, an oven and a broiler. But they all had separate pilot lights. My gas bill dropped considerably when I got my GE pilotless.
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I am coveting/waiting/saving for a reliable housecleaner and am finally in touch with someone local who may very well be the one. We lost our husband and wife cleaning team prior to Covid -they couldn’t afford to live out here anymore and moved back to CT with their young son.Then the pandemic made it impossible to find anyone. I want to give the keys to my house to someone local who I like and trust, not a cleaning service that employs different people each time. I’ll meet her this week and see how it goes…
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