Recent content by James St. Pierre

I just last weekend cleared out my third floor patio for whatever cooker/smoker comes next. I have had a WSM conversion in mind that gives it an Weber-made variable electric heat source. For about the same price, your device would work too. I have been a royal Weber guy for a long time, so...

Its always good to see the excitement in BBQ!!

What a cool idea. I am curious if you have proven that +/-10 degrees yields better grub than +/-30 degrees... I am an urbanite that can't use open flame to cook on the patio... so I am chasing methods using electricity. (sad to say)

It seems to be behaving as designed... I guess I am learning some lessons. The way electrics cook is different in the sense that more energy is reflected vs. direct and the thermostat (the prong protruding from the power unit) throttles the electricity back and forth to maintain ambient...

Thanks for the info gentlemen. 4.5" should be more than enough if I understand you correctly. Just to confirm, I made a drawing to show what I mean: http://public.me.com/jamesandrew43/WSM.pdf I am planning to use a Weber 1560 Watt element with their variable power controller. It may be...

I am currently thinking about buying a WSM if I can mod it to electric. I know, blasphemy, but CA law says no open flame on my (flammable) balcony. So, in order to smoke I have to do what I have to do. I don't want to drill holes in the enamel coated parts, so I am thinking I might install...

I did call them. While the ladies on the phone were very nice and tried to be helpful, they hadn't used the product so they knew little more what the script told them. They said that if I can add an oven thermometer and check for >400 degrees, they would replace the power regulator.

Since condos in California now cannot have open flame, I had to go electric for the (3rd floor) patio cooker. I have cooked with it a few times, and I am not sure if I have a problem. I thought I would post some thoughts and see if anyone sees something I don't. Pre-heat seems good...

I have looked at the Q and they look pretty sturdy.

An old thread, but still helpful. I just bought this gasser for jeepin/campin.

Dave H.... have you fired up the S-670? I was about to pull the trigger on a S-650. I am wondering if its worth considering the S-670's sear burner. The lighted knobs is of no use to me. Since I ran my last Weber for 10 years, I expect to do the same again, so making a good choice is...

For thie smoking chips issue.... try using a metal soup can like the gasser people do... I have tried this with chips and had great success. For whatever reason, you are more likely to get a smoldering effect than flames. My guess is the enclosed can keeps the oxygen level in the can lower...

In my experience having some airflow around each item is necessary to get even cooking. I have crammed lots onto the grate many a time... sometimes just barely touching. This was done knowing that shrinkage would open the gap between pieces in short order. As long as you can maintain the...

I concur, a 1" thick bag freezes and thaws quicker due to higher surface area. That's how I have been doing exactly this for years. Another positive if you warm in the oven, run a few seconds of warm water over the bag, and the food will seperate easily. You get the added plus of the high...

I have the ET-73 as well. I fight with it a little, but on the whole I am pretty happy with it. I like hi/lo alarms. I also agree with K Kruger that the thermapen is IT. A quick average of a few samples to confirm the finish line simply works. I use it for everything.