Steve McKibben
TVWBB Super Fan
This is a great site! I really appreciate all of the knowledge that is shared here - what a resource!
I'm a long time Weber kettle devotee, and I will soon be taking the leap and replacing my third Brinkman water smoker with the WSM - can't wait.
In the meantime, I've ordered a replacement one-touch cleaning kit for my silver kettle. The old one has been rusted open. Which leads me to...
It's been very interesting to read all of the lump vs briquet discussion. I've only found lump late in my grilling life, and up to now have only been using it for searing steaks and burgers, because, from my experience it burns much hotter and faster than the briquets. It just dawned on me - the only time I've used the lump has been when the bottom air vents have been full time wide open, due to them being rusted in that position.
Now I'll have a whole new set of variables to play, er, work with!
I'm a long time Weber kettle devotee, and I will soon be taking the leap and replacing my third Brinkman water smoker with the WSM - can't wait.
In the meantime, I've ordered a replacement one-touch cleaning kit for my silver kettle. The old one has been rusted open. Which leads me to...
It's been very interesting to read all of the lump vs briquet discussion. I've only found lump late in my grilling life, and up to now have only been using it for searing steaks and burgers, because, from my experience it burns much hotter and faster than the briquets. It just dawned on me - the only time I've used the lump has been when the bottom air vents have been full time wide open, due to them being rusted in that position.
Now I'll have a whole new set of variables to play, er, work with!