Recent content by Michael N

Thanks for this, I just made some adjustments they were perfect!

Thanks, I already join your FB group. I have 120 lbs of Cableas on the way and I’ll start experimenting more for flavor soon. 3 cooks in and I’d say this is the easiest all in one I’ve used. I might even sell my wsm. Its the ease of a gasser with the flavor of a smoker or charcoal. also...

Hey there, I’ve been cooking on WSM, performers, and genesis 310s for years. Are there any recommended guides for how to start experimenting with this bad boy? Just use the app? thanks!

New topics for gas grills Hey Chris, I've been checking out your VWGG posts, and there is one thing that I would love to see. What is your preferred method for sear on steaks. There is a lot of info out there about "Grill Grates" and cast iron. I've seen that you own some cast iron, a...

Thanks for the advice! I’m leaning towards the genesis II se-310. I don’t think I want to refurbish a grill (but I like the concept). The LX seems like a waste of cash unless there is a really good reason for it.

I know this is very subjective, but I’d love for some opinions. I’ve got a performer and a WSM. I was planning on finally taking the plunge on a gasser and would like some practical advice from people who know/care about grills. I’m looking for a way to grill more and planned on a 3 burner. My...

I found one.... My rub recipe from last night's ribs. Served with Kinda Carolina sauce on the side... This makes just enough for 3 racks of spares. I don't mix salt into my rib rubs. I sprinkle Kosher salt generously on the rack first, then apply the rub over it. 1/4 c sugar 1/4 c ground...

Hey there, I know that the switch to the new(ish) forum caused a lot of old posts to go missing. Anyone have a copy of K Krugers rib rubs? I've searched the posts and can only find links to the missing posts. Kevin if your out there, do you have a new one? Thanks!

To butts and then grilling sausages....however now I'm thinking I need ribs...

I believe that 18&22 are the diameters of the grate (measured across the middle). A 22 would make sense for the increase in charcoal. If you read the Texas sugarless spares in the cooking forum, it uses 3/4 of a ring with 20-40 lit on top. I'd try that for better fuel use (minion method)with...

I recommend using the recipes from the cooking forum. They give you a great start with a feel for what is the right amount of fuel. Also are you using a weber chimney?

Chad, If you've had problems before, I'd say that you should use Kevins HH method. Foiling is a critical step. I've made about 5 briskies all HH. They have been perfect or nearly so. Smoke till 160 (or by time) and then foil. Follow the HH thread and you can't go wrong. Let the meat tell...

I'd say that you should look in the cooking forum. If you go by the vent settings there you should be able to manage your temps. What everyone says here is true, however you shouldn't have to worry about it if you catch the temp on the way up. Also, if you are trying to use less fuel. Read...

I just use the handle from my chimney.

I'd look up finishing sauces if you're worried about overcooking. Also, be careful about letting it rest for too long. 5 hours in a cooler might be pushing it.