Recent content by ChrisV

I don't know what the size of different FB groups shows? 1 group being larger then another doesn't mean one product is better then the other or even that its more desirable or more appreciated. I'm sure there are more/bigger Mustang Groups then there are Porsche groups but I don't think anyone...

Well that's a shame. Did not know that. I know before 2016 they were still made in the US with mostly US parts but I guess things change. Funny part (considering the main topic here) is... Just my luck lol I still think Weber would make a higher quality version (with better CS and long term...

This is just my opinion so feel free to agree or disagree but I think Weber really messed up with their Smokefire pellet grill line. Let me start by saying I do think there are a lot of things to like about this new line. I do love the idea of a barrel type grill that can be used easily and...

Funny 20+ pages of people complaining about the price but I still want one. Don't get me wrong, I realize this is a lot of money for what it is so it's not the "value" people have come to expect from Weber but its really not that far in price from a XL Green Egg with table or leg kit and from...

I have a newer Lodge CI pan. It came with the really rough texture they all seem to have these days. Couldn't stand it so I took an angle grinder with a flap wheel and smoothed it out as much as possible then re-seasoned it. Had to try and season it a couple of times because no matter what I...

:rolleyes: just saying Here's the problem with sear marks from Grill Grates... they may be pretty but that's not enough sear IMO! I like a full coverage sear, not just sear marks. Bring on the carcinogenics baby, they're friggin delicious! :D

No, just the opposite. I give it 5-10 minutes on the counter to make sure it stops "cooking" and then wrap it in an old towel and put it in the cooler. The purpose of putting it in a cooler is not so it can "rest", it's so you can keep it warm for hours until you are ready to cut it up and eat it.

Wonder if you could use it for chilli?

Ah, that makes more sense. Thanks

I think this is the 3rd or 4th post I've read this week about someone making a quick meal from something they found in their freezer? I assume you guys are nuking the meat to thaw it? I know that's supposed to be one of the microwaves strengths but I've never been a fan of microwave defrosted food?

Ah, OK - thanks

What charcoal basket are you using? Looks really big?

Sure it is, just like all those hipsters doing BBQ. :rolleyes: Just throwing this out there in case anyone is interested... When I make "smash burgers", I make them "east coast" style (or at least that's what I call it as this is how most of the diners in NJ did them when I was growing up)...

I have the non-gas assist Performer so that somewhat limits my choices. I do have both the standard and compact Weber chimney's. I use the compact when I'm using my Jumbo Joe and usually use a couple of paper towels drizzled with cooking oil to light it. When I use the bigger chimney, I usually...

Count me in. I love the side burner on my Genesis and lighting a chimney is one of the things I love using it for. I agree with the others, I only leave the burner on for a for minutes and haven't found leaving the burner on does much to speed up the process. Just a waste of gas after 3-4...