Recent content by John Mc

I've used the griddle for about 8 months now on my 220. Good quality as all Weber products are. Works well, but with the smaller area for the griddle, I find the drippings can tend to build up so it does need to be cleaned every time. Also, I close the lid to maintain heat, especially in the...

I picked up one of the Debuyer blue steel pans about 6 months ago. Wow, what a unit, love it. Cooks great, very even heat and is almost non-stick once seasoned. Caution, you do need to season it, use it and let it heat up first. Like cast iron, the more you use it, the better it works. They...

James, Now wait till you do a steak! Again, get it good and hot, steak at room temp, little oil on the griddle and you are good to go. The crust, texture and even cooking will mean you never order steak in a restaurant again. Try it.

Definitely sharpen them up, that is a good set to start with. For a quickie touch up when I don’t want to haul the stones out, I use the Accusharp then hit it with my F.Dick elliptical steel. Excellent results, takes the softest tomato apart in no time. Fibrox is a great knife, good and...

Chris, now you need to get the griddle. You would have to leave at home because it is heavy, but oh, wait until you do a steak or hamburger on it. You may never go back to grilling. Portable is in the eye of the beholder. My Q200 is a little bulky, but with the bag moves well. Once you set...

Ok, I'll sound off on this one. Get the Q you like best, mine is the Q200. Plenty big for the weeknight cooking I do. It can get comparitively pricey, but you will never regret it, it is the best "portable" grill on the market. I use mine 3/4 times a week, winter or summer. I have 7 grills...

I always go with the basics, S&P, cumin, paprika and cayenne. ALWAYS with a very light hand. If you have good meat, keep it that way. I keep a batch on hand in a shaker so it is always ready to go. Now that I have a “real” smoker with the WSM, I’m experimenting with different basting...

Brand new to the WSM 22.5", but I also found the Competition to burn fast and hot. Finally did ribs over the weekend, put 1/2 bag in, did the minion method, but only used about 10 coals, put them in with about 50% ash covering. Once the temp reached 180', I closed all bottom vents 100%, still...