Recent content by Joe H.

ok, so by that point the chicken should be technically done... this is just to crisp the skin and glaze?

How long and how hot of a fire are you cooking directly after "wollerin" in the sauce? Seems like the sauces would burn, especially with sweet baby rays or other sugary sauces. Im not doubting the technigue, just want a little more detail cause I got some thighs sitting in some Paul Newman's in...

yeah i know, it was an impulse buy. I'd rather heat it on the grill with the cast iron though. Of course, the weber saucing systems doesnt say its not grill safe...

I bought the weber saucing system just because I needed to get my order over 25 bucks for free shipping when i ordered the Paul Kirk cookbook. Its nice and all, the cup has notches so the brush rests in it securely and the sauce runs back into the cup. My only prob is that is says its not safe...

I used cowboy in my kettle and it gets really hot, but for anything that takes a while to cook it burns up way too fast. I havent used it in the WSM but my freind tried it in his and said he had to fill it up a lot more than with k-ford or other lump.

I agree, a 22-1/2" WSM would be ideal, and I would prob pay 350 for it. Not being able too put full racks of ribs without rolling them is my only complaint about this thing. Add a therm. and a 3rd grate... sure would be nice.

I will have to try that place, I live in harford co. in abingdon. Since your from the area do you know any quality butcher shops around? I got a roast from brooms bloom dairy which was pretty good, but meat really isnt their priority.

I just got 2 20lb bags of this after checking the naked whiz site... seemed to have food reveiws so far, but they didn't have a full review done yet. I used lump for the longest time, Cowboy way, once i did more research i found that it was not good at all. I tried 2 bags of kingsford in my...

I'd buy a grey one, like the color they offer the performer in at crate and barrel.

Someone bought me one of those chicken leg/wing racks for my bday... i've never seen or heard of anyone using one. Has anyone every used one of these? If so what type of results did you get and how long/what temps did you cook at? Looks interesting but I would rather have input from someone who...

I would definately like the recipe... i was in Belgium this past summer for work and had some of the best kabob ever and noticed it was cooked on a rotisserie. If you know whats in the cucumber sauce that would be appreciated as well. thanks for the input

I have a Weber performer that gets used on a daily basis cooking for 2 (steaks, chops, breasts). I also have the rotisserie for it. I have used it a few times with a lot of success for whole chicken, game hens, turkey breasts and various beef roasts. Now that the WSM is in the picture I feel...

Yeah, i really hope so I did a pork butt this weekend for the superbowl on my performer... I decided to do it overnight, and I wound up getting up every two hours to check on it because it could only hold 225-250 for about 2-3 hours at a time. Still turned out to probably be the best one i have...

I use my performer on almost a daily basis... it come with smaller charcoal bins that i keep full right over the propane starter. By the time my food is ready for the grill so is the charcoal. sear my steaks, chops whatever than close the vents and do it again the next day. Although i have done...

I havent received my WSM yet, but was out buying all the accessories I will need when it does arrive. While at BBQ Galore I saw this temp guage that said it only required a 3/8" hole and included all the hardware. I was wondering if anyone had installed this on their WSM and what the results...