Recent content by P Mata

Thanks so much for all the responses. It seems like the general concensus is: use less charcoal and/or keep the lid on. I have tried keeping the lid on and while it does eliminate flare ups, the chicken and bone-in navel brisket (which is VERY fatty) still burn on the outside. I guess I...

I have a 22 1/2 Weber and was wondering if anyone knows of an accessory that would allow me to raise the cooking grate a couple of inches so the food isn't so close to the charcoals. I am Hispanic and I grill mostly very fatty cuts, which cause a lot of flare ups and I don't like the taste of...

I saw a bag at HEB that read "Mezquite hardwood briquettes". Would this be the same thing as buying lump charcoal? Or do these hardwood briquettes still have chemicals in them like the kingsford ones?

Thanks for the replies guys. I think I'm gonna stick to just regular direct grilling. To be honest, i'm beginning to discover that I don't really like the taste of indirect cooking very much.

Dave, The thermomter I placed in the vent read 400 degrees when I started the cook then it settled down to 300 over the next hr or so. It stayed at 300 for about 1/2 hr while I started another chimney of coals. After I added the newly lit coals the temp went up to 425 degrees. and it gradually...

I didn't have a meat thermometer that's why I didn't temp it. In regards to why didn't I put it back in the grill, it was getting late, I had already cooked it for 2.5 hrs, but most of all, because I wasn't going to eat it comfortably anymore regardless of how long I cooked it. I'm new at...

http://i1124.photobucket.com/a...mata814/DSCN0336.jpg (I hope this link works) I ended up throwing the chicken away and just ordering wingstop 2.5 hrs of indirect heat for nothing.

First of all thanks for all the replies. When I've tried low and slow it's always either Baby Back ribs or Spare ribs, and I always use Kingsford charcoal (I don't use lighter fluid when I do low and slow) When I was experimenting with my New Braunfels grill I would always have the fire on the...

I've seen the smoke ring in pictures but my ribs come out with almost all the meat entirely pink. Thing is, I don't even add wood for smoke. I pour the charcoal into the kettle after they're ready so as to avoid the bitter taste from the smoke and whatever chemicals are being burned off, yet I...

Dave, I've only used it twice and I'm supper impressed! I should've listened to my brother when I first purchased my NB. He wanted me to buy the Weber but I went for the bigger, fancier offset 'smoker' It's ok though, kuz I'll still use it when i have big gatherings.

If i just stick one of those 8in thermometers through the top vent of my Weber kettle, is it still accurate? The thermometer inevitably touches the lid so isn't it reading the temp. of the lid rather than the cooking chamber? Am I correct to assume the lid gets hotter than the chamber since...

took pictures with my phone but have no clue how to import them to my computer I'm a dinosaur I know. BTW, I was amazed that one single chimney of charcoal lasted me 3.5 hrs when I smoked some spare ribs today! I really have to practice because I had a really hard time having the temperature...

Thanks for the pics Wolgast. I'm about to go try this right now. I don't think they gave me firebrick though. They told me that it was firebrick but I don't know what it looks like. The thing is, it seems so brittle i'm afraid to handle it because it might break in half. But it'll have to...

Stefan, I got the silver. The gold was out of my price range. I know i'm a beginner when it comes to grilling but man am i impressed with this grill! I used 1 chimney of charcoal and the coals lasted for 1.5 hrs! I can never get more than 45mins on my NB. But most impressive was how easy...

I already finished assembly and I just lit the charcoal! Thanks to all who posted! Tomorrow I plan to experiment with some indirect cooking as well. I'm sure I'll be bugging everyone on this board frequently so...thanks in advance