Recent content by Jared W.

This is so cool. I Thought I was the only one going through 4 Weber books looking for a recipe! Thanks guys for putting the time into this!

Thanks for your help everyone. Weber is going to send me out a new charcoal bowl. I think I will try the rolling technique anyway, just to try it out. Unfortuantly, I didn't find that on the website untill after I had contacted Weber. Hopefully when I get the new bowl in a week I can post a...

Thanks guys, I checked the grill this morning and it was at 150 degrees. I took off the middle section and measured the charcoal bowl. Sure enough, there was more than a 1/2" variance between the wide and narrow sections. That explains why it was such a tight fit when I put on the middle...

Thanks Wolgast and Paul, I will check for the bent vents. After posting this up, I found something that Chris wrote up and will methodically go through each possibility. It also just might need some grease to build up on the walls. Paul, at this point it is hard for me to imagine NOT getting...

By the way, I should also mention I had low to moderate winds, with 90+ degree heat in LA. Thanks

Hello everyone, I did my first WSM cook (butterflied Chicken) and it didn't go as I planned. I don't have any place to dump out water, so I picked up a 14" clay saucer from HD this morning. I started with the minion method, but if I was supposed to pack the unlit coals, I missed that. I used...

First off, this is a great topic. This has inspired me to try some new thing (not much of a lager fan, except for Spatan). I tend lean towards local craft brewed ales and Beligum Ales.There is a local brewery in LA called the BRUERY which specializes in creative Belgium style beers. You can...

Hey Jim, I have used that recipe with surprisingly good results as well! It seems to work well for those who don't like the Med-Rare temp a good tri-tip deserves. The smoking really cuts down on the chewiness and works great on buttered French rolls with BBQ sauce. I used the foiled method they...

I have to agree with Brett. I don't like the blue at all, but the new Comp K is great. There is no "kingsford" smell with the Comp K when they light up.

Cecil, That is hilarious! I am glad it turned out OK at least! It is also a good reminder to always double check.

I had a question on this topic. I was told to only use brass brushes on a stainless steel BBQ grate, but the tool wizard is stainless so I am questioning that information. What do you think?

Tim, I am in the exact same boat. I converted over my kettle with some fire bricks and a candy thermometer in the top, but dream of the day I can do an overnight cook. I wish you luck on finding one cheap. I have been " the 2nd guy who called" too many times and am just going for a new one...

After going through 2 cheap ones, I finally stumbled on the amazing weber model. I affectionately call it "The Ferrari of Barbeque"