Recent content by Tim Keeffer

I have ran out of weber starters and am using paper which I dont like because of the ash. Has anyone tried using regular parafin blocks you buy for canning jam?

I bought a griddler when the old Geo Forman died. I am not impressed with the heating elements or the weight of the cooking grates. You can preheat to high or sear and as soon as you put even room temp meat on the temp drops very low so you steam more that sear. Anyone else have any experience?

I have noticed this for awhile. We dont got out to eat very often but when we do I dont order steak or BBQ mostly seafood which I have a problem cooking at home. I can buy a nice steak or my new favorite Tri Tip at the butcher and it comes out tasting great at a lot less money.

Cooked up my first batch of ABT's today, they were great. Even the wife and kids ate them. I will be making many more since the peppers are getting ripe in the garden.

If you can find in WA give POINT SPECIAL a try. They also make a good Pale Ale. www.pointbeer.com

There is nothing better than Point Special. The 2002 gold medal winner in Denver for American lager. The brewery just celebrated its 150year anniversary. The brewery is here in Stevens Point Wi They also make a fine pale ale and some good sodas. I will be doing ribs and Points.

I think you are making this to hard. Load up the charcoal fill the water adjust the vents and go to sleep. The cooker will keep the temp. I have not been disappointed. wake up in the morning shake the the dust off the coals and the temp will climb back up.