Recent content by Jim Phillips

Here is a trick I use when baking wings that I want to try in my WSM. It adds a few extra steps but results are great for the oven so it should also work on the WSM. All the credit for this goes to Alton Brown. 1. chop off the tips at the joint. 2. Get some water boiling in a steamer pot or a...

Update...After making the BRO Hug adjustment I also make an adjustment on the access door. This time when cooking chicken the installed thermometer held at 260 until I opened the lid to check on the chicken. Put the lid back on and it ran at about 250. I also threw a pound of cheap bacon on...

I make a lot of wings during football season but don't like the hassle of cleaning the deep fryer so I have a process I go through to make the wings crispy when I bake them. including the cooking time it's about a three hour process. Never thought using the WSM but then again I didn't have one...

[/URL][/IMG] Try this again

So put the lid on the bottom piece and it fit nicely. Put it down on a flat spot and it was not warped. I took the middle section off and put the bottom then then the top on a flat spot and neither were warped. The top of the middle section has looked a little out of round to me from the...

Thanks everyone, glad to be here. Q'd up some best chicken ever and it came out fantastic. Pics will be up when I have some time.

Thanks all, I decided on the Tony method. Just cook and enjoy. Last night I made the Best Chicken Ever. Next up, Pork but or shoulder. I will do some research on the Nomex Seals. Thanks again.

Thanks,The middle section fits the bottom fine. I'll see how the top fits on the bottom piece. If it fits I'll get out the tape measure and look for the longer side and make the adjustment.

When I put the lid on I need to snap it in. I know something is out of round. Is this normal?, is there a known tweak for this or am I just being a newbie. Currently smoking chicken so I see smoke puffing from under the lid.

I've read some people season their WSM before first use with bacon and scraps (Slap yo' daddy comes to mind). I can see running a first burn-in with nothing on the grill to clean factory stuff off. After that why not cook some "Best Chicken Ever" to start the seasoning?

I've had Weber grills most of my life. I just replaced my big red kettle grill after 25 years of use with a new one touch. I found ways to modify the old one to smoke most items but anything more than 3 hours was hard to perfect. I will not be smoking on my new kettle because as I write this...