Recent content by Robert Dilbert

if you are shredding, low and slow. If you are cutting the chicken up, hot and fast. can't go wrong either way

So I forgot to add water pans and the bottom of my ribs on the lower rack got a little more charred than I like for ribs (275f). I bought 2 of the Weber ones for my EX4, but honestly for $50 I don't see where the money is.... What pans do you guys use? I am assuming something shallow to sit...

Great idea! Is that the new hopper insert?

huh. I always closed the lid during shutdown, I hadn't realized I was doing it wrong all along.

IDK, the reverse seared filets I had last night were quite delish. I smoke on smokefire till 110, sear directly over coals till IT was 120. Let rest.

Just curious what you liked about the char-hickory? I didn't find any of the charcoal flavor to come out, and the hickory % was so low, it didn't provide much bite.

lumberjack has a 100% oak. I feel you will be fine with any blend though.

you will not get the same smokiness as the WSM, but to me it is SOOO much easier. I actually just sold my WSM with a temp controller as the Smokefire is 90% there with the flavor. Try using stronger pellets, I found the Weber Grillmaster blend is strong, same with Lumberjack 100% Hickory. GL!

I have been cooking mine @ 225f for 20-30mins for smoke flavor, then crank it up to 425f to crisp up the skin. All cooked on the top rack. Looking to see if there is a quicker/better way to cook them. I would like to skip the initial smoke and just run it high as all the drippings create a...

Sort of...I have found that the temperature on the controller only changes if the grill gets 30deg off the set temp. I.E. if it over shoots by 30, it will change, or if you open the lid and it drops by over 30 it will change. Never goes above 600 though. I can have the grill set @ 250f and...

Anyone add one? I am curious as to why weber didn't include one, when all their other grills have them. I know you can plug in probes and what not, but sometimes its nice when its right there in front of you.

Well then, I will try smoking mine longer and see how it turns out! Here is the recipe I use. We top with thick cut, crumbled bacon, chives, and paprika. So delicious. I add extra siracha to mine: https://www.foodrepublic.com/recipes/burning-love-how-to-make-smoked-deviled-eggs/

Dang, 1 hour? They didn't get rubbery? I put mine over a pan of ice, smokeboost, but only for 20-30mins until they get bronze. Steve Raichlen said to make sure they don't get rubbery but leaving them on for 2 long.

i've had the burgers and sausages, they really are not good at all. They felt like a brick in my stomach. Yet a vegetarian/vegan will look me dead in the eye as he/she chomps down on cauliflower hot wings and say "you can't tell its not cauliflower, tastes just like chicken"

looks great! I much prefer my steaks to be finished in the cast iron, that way you get the great crust along the entire surface of the steak, just not where the grates have touched it.