Recent content by Jason in FLA

No, I haven't had time to cook on it yet. Been busy working at our church on an addition. I'll put up some pics when I do.

Well I got the job done. I'm hoping that it'll last a few decades more. The setup: Washed with Green degreaser thats biodegradable. Sanded, wire brushed leg areas of kettle and thumped them out with hammer. The bottom kettle still had most of the porcelain in place still. Top part of...

Ya I might of thought the same thing with this old Weber Ranch that I'm trying to get back into shape, but when I ordered a new charcoal grate they informed me that the dimensions are the same. Which surprised me since this grill is 40 years old and some say possibly older. FYI I was also...

I have a 10cfm on my guru for my WSM. Pretty quiet, but I think its loud enough to know it operating.

Hopefully by the time I get there they'll be ready for me to eat some!!! Just teasing! I would check them @ 2 hour mark check, temp prob and move them and I spray them with apple cider. They only reason I move them is to insure meat on middle of grate gets to the outside of grate for a while...

Hey just an update... I guess over the years the porcelain is deteriorated to the point that I can scratch it off with my fingernail. I'm at a turning point about how I should go about do: Prep/sand just spots that need it then finish off with High Temp Paint (probably POR 15 makes a...

Jay, I wrote POR 15 company and got this from them after asking them what they would use: Jason, I have nothing for you internally. We offer our Black Velvet for the exterior of the grill. The proper prep for this product would be sandblasting. Thanks, Mike Michael A. Albrecht Vice...

Jeff, Concerning the possible age. You might be right, it might be older. I know that my father got it in 1970 or 72 new. Thus leading us to believe it was manufactured then. Maybe the family friend at Weber who gave it to him had to clear older stuff to make way for the new models. Thanks...

AJ, I had trouble posting the pics, should link should to pics should be on original post now. I plan on using the Rancher occasionally for summer pool time events that require 40 burgers/hot dogs and for holidays for my family and friends only. Once I get a pad poured for my Webers (WSM, 22.5...

I have been blessed by my folks with their old 1970 or 1972 Weber Ranch kettle since they recently bought a new one. This Weber has seen multiple east coast to west coast moves as well as far southern US to far southern US moves since he got it new from a long time friend that worked for Weber...

I agree with making stew too the fro t shoulder has many muscle groups that I have found that trying to make a large cut of meAt is tough and chewy. I have spent time before hand before I went to cooking it a few days to soak in ice water for three days sliced in fajita size strips cutting away...

I was raised with my dad using adolfs and or another papin based ingredient. My question is there another natural tenderizer other than papin from papayas that is equally as good in tenderizing? I ask bc I have had trouble in the past finding this product and would like to have a few opinions...

I believe its called a step drill bit. It has a variety of sizes on one conical looking bit. Like you I didn't want to drill either on my new WSM, but I did have a kettle that I wanted to add some mods to. So I drilled it for the digiq adapter i had extra and one of the 3/8 eyelets. I got...

I've got cajun bandit's 3/8" eyelets and i think their set up is alittle better than trying to flair one side of the eyelet that guru sells in their eyelet kit. I have guru's on my WSM bc i bought a digiq from them at the same time. CB's eyelets are good but does require you doing some...

I have and seen folks finish off on a gasser or over the coals of a kettle to brown and get the skin crunchier. Wondering if by doing this it might remove more fat that what you have experienced in your last attempt. Let me know how future chicken pulls go, I'd like to know for myself too.