Search results

I am doing some spare ribs on the 26 today for dinner this evening (4th of July block party 10-15 minutes away). My question is...once cooked, should I cut the racks ahead of time or leave them whole and cut them when I arrive (I will have access to a kitchen). Either way I am taking them in...

I am not an expert on gas Weber's from the 70's... While I agree that it is an item not normally seen... Not sure its worth $250. In fact...I'd guess the value at maybe less half of that on a given day. YMMV.

Update: So I sliced into the flat and it was just a touch dry. I mean...not much, but it didn't really pass the optimum 1/4" slice pull test. Most people wouldn't care or notice (my wife didn't)...but it was a little over on the flat side. The point however, was dead on and perfect. Perfectly...

So I did the 13lb USDA Prime packer (maybe closer to 11-11.5 lbs trimmed) in the 18 WSM today. 10 hours. Its resting now...and so am I. So we shall see how the end result turns out. A few takeaways: -I left the lid off when I pulled the brisket to wrap in pink butcher paper. Since I brought it...

Rich... I also suggest buying a Thermoworks Smoke. Using mine right now for brisket... The grate probe is amazingly accurate and about 60 degrees off of what the lid thermometer says.

Let's put it this way: I'm not gasser-guy at all...and I would buy this in a heartbeat!

Thanks Chris... Kingsford Professional is my go-to for searing.

Great job Michael! There will many great cooks ahead!

I cooked a Tri-tip indirectly on my 26 for the first time today...probably ever (I normally cook them directly). Turned out very nice! Man. With all the vents closed that thing was still at 150... 6 hours later off of a single chimney!

Cliff, Looking really good! Let me know if you need a hand with your project...ok? Always happy to help lend a hand if needed. Best, Mike

I don't normally brine chickens for "beer can chicken," but I may just have to try one with/one without the brine at the same time to see if it makes a difference.

Its always good to know! The double bags have been on sale a few times already recently and I for one have stocked up quite a bit. Memorial Day...Father's Day...etc.

Those links are really handy! One target near me has 18's for $24 and another has Premium 22's for $75. No charcoal on clearance as of yet.

Wow! Yeah that is a great deal.

This is great! Thank you! I have a feeling just after the 4th of July Weber Charcoal will be going on sale locally...now I can check quickly. Thanks again!

As I did my final cook yesterday on my brother's "G" code OTS survivor kettle before completely disassembling and cleaning it last night (he's taking possession of it next weekend) I pondered: Do some kettles cook better than other ones? I'm not so much curious as to differences between sizes...

Adda Boy! 26 is staying in the club! :D

LOL! :p Mmmm...I love chicken. Thanks Gus...and yes I remember you saying that. The 26 did hold the temp really nicely for those ribs. My only concern is it dropping off at some point overnight and me not catching it in time. Would you suggest putting the charcoal in the baskets rather than...

Alrighty guys! WSM it is! Tell you the truth, I was really leaning that way. Just needed a nudge. My WSM holds temp incredibly well and is great on fuel. Ok...so next question...what temp to cook it at? 225?

Hey all, So after not having done a whole packer brisket in probably 12 years, I am going to attempt one on July 4th (or maybe a few days prior...depending on who is heading over to help me eat it). Anyway, I wanted to get an opinion on which cooker to use? I could either use my newly acquired...