Recent content by Paul G.

Thanks Chris. Clearing browser cookies and cache did work. Of course I knew that ... you bet . :)

Had been a member and regular poster on the site for quite a a long time and kinda drifted away 7 or 8 years ago. Nearing retirement from a law practice and think Ill get back to using one of several WSMs I own ,,,, but none with the new therm set up. Don't expect to be posting like I use to...

Most of my steaks are cooked on a Genesis with PCI grates. I preheat to 600 or so and brush the grates at about 300 if I can remember. I use OO on all my steaks before seasoning, but don't oil the grates. Haven't had a problem with sticking. You do need to be sure the grates have preheated...

Same as Bryan. Fat cap down, but I do trim it to get better rub penetration, and no flip. Paul

With the internal fat in a butt, temp measurement, while usually quite accurate, can be deceptive at times. If you can stick a meat fork in and twist with little resistance it's done. This is a good back-up when the temp just doesn't seem to be correlating with the cook time. Paul

There is no doubt you'll be very happy moving to the WSM from the Brinkman. The smaller size would certainly handle your 2 person family and the capacity should at least equal you current smoker. However the large size might be better if you get into comps and it would work well at home also...

A vinegar/water soak will draw blood from the meat and many feel its taste is thenless gamey. I don't think it adds moisture. A venison roast from the ham is a challenge, to me. It is a lean cut and a traditional low/slow smoke hasn't worked, ime. A braising type cook has proved more...

Well thanks for the blow-by-blow. I am interested in the results of a high heat butt cook within a reasonable day-time framework aiming for an evening meal. I'd like to hear your impressions of the one you pull and how you feel the fat rendered compared to the more traditional low/slow. Paul

So was that a.m. or p.m. ? If it was a.m. and you planned on it for the evening meal, I'd be interested in the progress of the cook. Paul

I would be very surprised if Weber does not support the old WSM for some time in the future. True, this is not their big seller, but the company is absolutely based on "do the right thing". They've supported old lines of Genesis grills for quite a while. Paul

Yes, I think the new 26 incher might be ideal for a larger indirect area, but not sooo huge as an RK (got one of those too). Hope its set up with the ash catcher. Paul

How 'bout a cooking grate ffrom the 18.5 as an upper grate ? I have an RK and have never needed the extra space. Paul

I got one direct from Weber when they first appeared on their site. I really like it and will probably get another ... before Weber figures out what a great value they are and raises the price . Actually, I think too much of Weber to accuse them of that ! Paul

You can take your knife and make crossed slices across the back of the rack and You'll never know the membrane is there. Paul

I imagine they would be available as a "replacement Part" for a Silver B if you checked it that way. Well, I didn't see them either so a call to Weber would be a good idea. Several years ago I bought a set of PCI grates for a Silver B from HD. Paul