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I would get heartburn/stomache acid from eating smoked foods. I love the flavor, and everything is great until a few hours later and I would get the acid reflux. I changed my diet a lot in the past year and am eating much more healthy and I've notcied my stomache problems have settled down...

I'm still curious about the AFF? Does anyone know if this a promotional grill made for American Frozen Foods? What made it a "limited edition" simply the AFF badging, the color, or did it have features not typically found on other grills?

I ocasionaly use pieces of Oak/bourbon barrel and don't get any more (or less) gunk from that specific wood. Does the wood itself seem to be gummy or anything? The peices I have are clean and dry. Like others I also have a smokey buildup inside my smoker but it's not a problem. Every once in...

Ed, I tried snooping around the internet about your grill, but my browser at work is pretty restricted and I can't get to too many pages. However a site came up in my google search ("Weber Grill AFF") from a sight called www.restoredgrills.com/old_site/archives.html‎Cached I can not access...

Even with a single burner on the lowest setting, it's still hitting 700? On my Genesis EP 330, single burner turned on, knob at the lowest setting = about 350 on the hood thermometer. ???

On my 22.5 I would use half a chimney of unlight, half a chimney of lit KBB mixed togethor, Full water pan and Vent's typically 2/3+ Closed Should dial in around 260 and stay ther for 4-6 hours easy. Once your done, shout all vents down and snuff the fire out.

I thought bark was formed through the carmalzation of the sugar in the rub, not via the mallard reaction? Also, one of the main goals of the initial phase is not just bark, but actual smoke flavoring of the meat, no? Update: Just read Meatheads explaniation of Bark, and nope. It's not...

Bark comes from the rub. I apply mustard on my ribs and then apply a generous coating of rubs. While foiling may make the bark a bit softer, you still get bark. I also use a full water pan when doing ribs and don't have any problems. I'd crank the rub application up to 11 and see what...

Hey Albert, As far as the ribs being dry, how long had the ribs been frozen? My wife loves a bargin and would stock up on BB when they were on sale and put them in our stand up freezer. I noticed that the last few slabs that had been in the deep freeze for several months were dry (even...

It also said that rather than marinade try tossing the food in the marindae after cooking This would create a sharper more distinct flavor. Interesteing.

Looks great! For cleaning I'm pretty finicky about the grates. I'll bring them in and scrub them spotless after each use. I wrap the water pan, so clean up is pretty easy for that. Other than that, maybe once in a blue moon I'll wipe the WSM down with Greased Lightening or such.

This is where we will have to agree to disagree. While I never used G.G. I will say that when a fellow member of the forum buys a new grill upwards of $800.00 with a sear station, and asks for tips to propely grill a steak on it that he's told he should purchase another $90 of alluminum...

For years I ran my Maverick probes through the top vent without problems. I just recently put in the groments on my 22.5 WSM....Eh..cheap and easy, but I am so used to running the probes through the top I would be hesitent to tell others they need to drill holes in their WSM. :) Ive found the...

Depending on how thick the steak is and how hot the grill is, but I think you seared too long. 2 minutes and then rotate is 4 minutes per side....way to long IMHO on a red hot Genesis. I would preheat the grill super hot just like you did , place the steak (olive oil, S&P) right above the...

Let us know how this works out Alan. I'm not sure if anyone has done BOTH a CB door and a gasket? With the added thickness of the CB door, there is very little play left for the latch. I wonder with the gasket added will you now need to mod the latch?

Let me guess, Parsley, sage, rosemary, and thyme? :)

I think the previous posters have given you good advice and covered the basics to get going. For what it's worth, and to give you suggestions of all the toys an accessories you can have (but don't necessary need) here are the things I have in my smoking pantry: chimney, charcoal, several...

I have the CB rotisse and the few cooks I've done have come out great. The rotiserrie works the way it should and I think it's a quality product. Now given that, how in the world can you compare food cooked over coals and smoked to the food cooked in an electric oven? My folks have the Ronco...

Reporsted from our friends over at the Smoke Ring site. http://www.thesmokering.com/forum/viewtopic.php?t=64403 Weber Genesis 3-Burner Grill $791 Shipped Weber Genesis 3-Burner Grill $791 Shipped This Weber Genesis S-310 3-Burner Propane Grill drops from $899 to $791.12 with code...

Ahhh - for a moment I thought you bought some Select (canadian AA) for $7.99 a lb.:confused: