Recent content by f.j. tedford

I've had one since before the regular production days. Mine is for the 22" kettle. It works as advertised. I have used it quite a bit. I've done ribs, chicken and steaks using low and slow, higher heat method for chicken and full out sear for steaks. The water reservoir really does the job. As...

Thought I would add this to the thread. I called GrillGrates because I was reading significantly lower temps on my grillgrates than on the cast iron grates on my gasser. I found that if iwanted to get a really strong char the cast iron was better. They informed me that this was indeed the case...

Try www.amazenproducts.com and their tubes or race way box for pellets. I've used them to smoke ribs on a Q320. They work very well. I like them better than my cast iron box.

i notice your top vent is really choked down. What temperature were you cooking at? I looked at the Fire Butler website and various videos but never saw content relating to vent control so I am curious. I have to say that having the low and slow thing very well covered, what interests me most is...

There is another recent thread here http://tvwbb.com/showthread.php?57310-Low-and-Slow-Ribs-on-Q320 about low n slow on a Q320. I've used a very similar set up for ribs and chickens. Ribs at 250 and chicken at 275-300. I have also slow roasted thick cut steaks to 125 internal and then seared at...

I'm thinking about one of these. http://adjustagrillgrate.com/ Not an infinitely adjustable Santa Maria but does offer some higher levels and easy to use.

Glenn, try Steve Raichlens "The only marinade you'll ever need": 1/4C fresh lemon juice 1/2t hot pepper flakes 1/2t cracked black pepper 1/2t coarse salt (kosher or sea) 4 long strips of lemon zest 3 cloves of crushed garlic 1/4C coarsely chopped parsley 1/4C coarsely chopped fresh basil -...

Corey, I switched from a 16 yr old Genesis 3 burner to a 320Q two months ago. Reasons: 1)I wanted more room on the patio. 2)The 320Q gets hotter than my old Genesis, plenty good enough for a nice sear. 3)the Q series are way easier to keep clean. I cook sometimes 5 out of 7 days on a grill and...

ditto on all points Dave. I just finished a 7# butt that went 22hrs. Pulled it at 186 and it was falling apart tender with all the connective tissue broken down. I don't think I have ever cooked one that was done less than 2.0hrs. I usually am cooking around 240. Glad you posted I was wondering...

I've been looking for one of these since I saw that Weber had one on the market. I picked up one a Home Depot. Much less fuss than a tippy beer can and cleanup is really great. So far I've used it on the gas grill and the kettle. Thigh was 180, breast was 170 on a brined bird cooked at 350...

I have to limit my sugar. I use the Texas Sugarless Rub on ribs, chicken and brisket with great success.

hey, speaking of beer can chicken -- has anyone tried Weber's new beer can chicken thingamabob they are advertising? I've had at least two occasions where my clumsy handling resulted in knocking over a very hot bird and can.

Two unrelated questions: How much sand have those of you using this technique been using? I was going to do some ribs today and have the WSM pan about half full leaving about a 1.5" deep foiled drip pan. Has anyone tried the Hormel doctored "always tender" ribs with a no salt rub to see how...

I tried something last night that worked pretty well. I usually reheat my brisket by placing slices in ziploc bag and microwaving on about 40% power for 4 to 6 min. This heats to about 165 to 180 deg and does not dry or further cook the meat much while retaining the smoke flavor. Last night I...

Thanks Chris for the article on chicken skin. I have pretty much gone to leg quarters using the WSM with about 3/4 of a chimney full of kingsford and really choked back on the vents with no water pan. I wind up at about 275 for 2 to 3 hrs, saucing the last 1/2 hour with good ole Kraft right out...