I have never been able to get a decent brew without using the prepackaged K-Cups. Either the coffee is watered down or it turns into a mess. My favorite blend is the 'Sumatran Reserve'.
As a novice to the world of Weber, and a newly minted owner of a 22.5" OTS what upgrades or modifications would you make/purchase (in order of priority)?
I have upgraded the grate and purchased a chimney. What's next?
Cheers!
My original plan was to just do the whole bird with indirect heat with a dry rub. The beer can method was recommend by a friend and being a lover a of all things beer the beer can method was calling to me. Next time around I will try another technique.
Cheers!
Thank you sir, I hope the success was not the result of beginners luck.
Natty Boh is now brewed by the Pabst Brewing Co, the same folks that bring you PBR, Schlitz, and Colt45.
Cheers!
I was just taking advantage of the "winter" weather in Northern Virginia. As for the cooking the bird, it was a 5lb whole chicken that cooked for 1 1/2 hours using a full chimney of charcoal. I do not know if I will do the beer can method again. I am apprehensive about the transfer of color...