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I never realized that the chimney works as a grill also, **** - that's my fourth Weber and gonna try it some day with nice beef steak..

Grisnacke

Dear all, Balinese pulled pork by Gary H made such a impression to me that I had to give it a go right away. Secondary reason to this post that I have been talking to you lot about the fact we don't get butts up here, so I need to improvise. I use pork neck, often called kassler. Finally I...

Did ABT's last week or so. Please check my end notes: ABT by Antti

Moi, I would put first layer of brand new coals to chimney and then the used, if needed top it up new ones again. This is the way I do it.

Good luck with this - like others said as well, it is very difficult to spoil pp cook, I should know. Several times I have had temps spike or fall and recovered to tasty pork each and every time.

Wow, what a thrill! I hope everything went well and you succeeded! ...please report, people are getting worried here?

Call me stupid, but I put water in the pan. Reading dozen's of discussions it seems that I shouldn't be doing that, but I'm not sure why..

Ok, it seems that I'm not alone with this... Still no reply from Weber.. I'm not supriced that this happened, as the handle area is most difficult to reach with porcelain coating.. I'm affaraid that the handle will come loose eventtually.. Also, Weber CC might be frustrated to me as they have...

Wilco! Hope I can return with pictures the coming Sunday... Thanks!

It just might be that your fatty will turn out to be OK

Lesson learned, no advice needed for this one...

Keep the water pan full, cold water. Keep the vents closed and wait. Remeber that WSM will take it's time after any adjustement. Recommend to start closing the vent's to 30% open around 200F already to get steady 225-250F or so. Also, brand new WSM will run hotter than used one with gunk...

Any suggestions for a sauce to go with this? What I have done so far is to make Alabana white sauce + North Carolina red sauce. We usually eat PP with slaw and other fresh green stuff, so no buns in our house . Way cool recipe - waiting to try it ASAP, so thanks!

Gotta try this! hopefully I have tested this weekend already..

Ciao, mine is 2 years old, so I think it should not rust yet. I left message to Weber from weber.fi and told that I have a pic if they are interested and got reply to my gmail within 5min asking for the pic - after that silence. I guess they sent it to the U.S HQ . My Q300 and OTG MT had...

Thanks for your positive comments! I live in the Helsinki area, about 40km from downtown.

Dear all, my few years old WSM is starting to rust from the handle. Is this normal or shoud/could I contact Weber customer care about this? Rusty handle

Dear all, the ABT's were a success! One note, the jalaps were really hot! I gave few of the peppers to my brother who reheated the batch next day - low heat for a 30 min or so. He noted that the peppers were not hot at all, but mild. I guess I should have kept them in the WSM bit longer to...

Cool! Thanks guys, in fact the WSM is up running while I write this. waiting the temp to go down to 250F. I have red jalaps filled with mixture of cream cheese+mature English cheddar+bit W-sauce. In addition I have Hungarian wax peppers as well filled with brie. Bacon wrapped around and...