Recent content by Jim W

Thanks for the tips. JimmyE, the only times I've cooked brisket, I sliced it right before serving. Does it reheat well if it is sliced in advance? Len, I've never done ribs before (my wife isn't a fan). I have one of those Weber rib racks that doubles as a roasting cradle. I wonder if I...

I'm helping out with a big neighborhood event in a couple of weeks. Last year I helped with the same event and smoked about 60 pounds of pulled pork the day before and 40 pounds of top round the day of. This year the itinerary changed and the dinner is after the band performs and all of the...

The texture was fantastic, it was moist without falling apart. It passed the "accordion test" I learned in the PNWBA judging class. It didn't have as much flavor as I expected, though. Has anyone had success with using an injected marinade on brisket?

On Smoke Day, I barbecued a whole pork shoulder and a 16 lb. brisket for my family reunion. I've done plenty of pork butts in the past, but this was my first brisket. Both were a hit with the extended family! I used a North Carolina-style rub on the pork and a Baltimore Pit Beef type rub on...

That looks incredible! I'm going to break in my KettlePizza tomorrow. It looks like the Weber one would use less fuel than I expect to burn getting the KettlePizza up to pizza blistering temperatures.

I've tried both with unsatisfactory results. I want to cook my kabobs over charcoal and with all the ideas I've read here, I think my next attempt will be more successful. I like @Ali Mivehchi's idea about the iron pipes, but the elevated rack and the crazy folding grill look awesome, too!

My goal is to have something that I can set wide Middle-Eastern style skewers across. I've tried a few different ways to put fire brick on my grill to hold the skewers up, but nothing has worked quite right. Ideally, the ends of the skewers would not be over any heat to make for easy turning...

I've been trying some international BBQ recipes out of Steven Raichlen's Planet Barbecue and am considering building myself a mangal grill. Has anyone used one? I was thinking of building a box from fire brick since I'm not much of a metalworker. I sure would appreciate any ideas or tips.

They look great! Lemon juice would be a great acid for that marinade. I'd throw in some fresh herbs or red pepper flakes, too.

I find that if I throw in some mushrooms and squash with my generous helping of onions and peppers it feels like a complete meal.

Thanks for the welcome!

@Gary S I did a search, but didn't find anything specifically about using an 18.5" kettle. A lot of threads mentioned the Red Sky Pizza Stone, but it looks like it is made exclusively for the 22.5". I want to know how large of stone I should get for my set-up.

I received the Kettle Pizza set-up for my 18.5" Weber Kettle as a gift. In the past I've gotten fine results using a pizza pan on my gas grill. Now that I have some serious equipment, I want awesome results. Is there a certain pizza stone you would recommend? Or should I look in to the...

Hi everyone, I've read the forums on and off for the past year, but just created an account. I'm from the panhandle of Idaho and I love to cook on my Weber Smokey Mountain and Genesis. I just got my first Weber Kettle and a Kettle Pizza and I'm ready to figure out what I can do with them.