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I have the Raichlen ones. They are a tad slippery, but they are very insulated. I've used them to pull pork and to help me hold whole chicken as I cut it... etc. - I like them ok. As far as "slipperyness" goes - they are somewhat slippery when they get greasy, yes, but they are also coated...

My wife is wanting me to do a Ham for Easter. I've done hams on my kettle and in the WSM before, and they've all turned out pretty good - but I am just wondering what I should do to get the best results possible. I've read this: http://www.virtualweberbullet.com/hamselect.html Most of the hams...

Ok... I just answered my own question. I called up Rocks BBQ and asked him how I can calibrate them. He suggested that I calibrate them by putting them in boiling water and adjusting the calibration numbers until they read 212 (for sea level). [ The boiling water temp is different at...

Yes... each probe SHOULD come with a calibration number. Neither of the 2 probes that I have did. Anyone know how to calibrate these things to get that number? I have a Thermapen that I can use to get accurate reference readings - but I don't know what those numbers mean or how you go about...

I have stained the concrete patio behind my house, but it's never exploded on me. I use my 22.5" kettle charcoal grate to start the chimney starter now. I find that the additional airflow under the bottom of it helps light it a little faster.

I'm not an expert on the subject - but would like to add that Jamie has a good section in the front of his Real Grilling book that talks about the general concept of "balance" and puts different spices in categories... He also has a video on the Weber Nation site about making your own sauces -...

Jamie, I'll just jump on this "Thanks" thread rather than create my own. Last June, my wife gave birth to my Son - officially qualifying me to receive "Father's Day Gifts" - and I picked out a 22.5" Weber kettle. I had some ideas of things to grill on it, and got a few random chicken recipes...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jamie Purviance: Ryan, Are you and I related at all? You seem awfully nice and usually only my family members are this nice to me. Jamie...

Jamie, The salt-cured Smoked Chicken recipe (p168?) in the Charcoal Grilling book that you mentioned in another thread looks really good. Do you think the recipe could be done on a poultry roaster (perhaps with nothing in the liquid cup - or maybe just water?)? Did you experiment with doing...

I made this recipe this past weekend. I used it to go with pulled brisket. The sauce itself is good. It's very well balanced, and the best way I can describe the flavor is probably "Classic American BBQ sauce" - the sauce is thicker than ketchup when it is done, and spoons well. I didn't...

In a "Throw down" I'd put my money on Jamie too - On Bobby Flay's "BBQ with Bobby Flay" all he does is travel around and interview random people who call grilling fish or other stuff for 10 minutes on an open pit "Barbecue". (10% of the people might actually BBQ, but 90% grill) I know he does...

Jamie, Those answers are perfect Had you said "Oh, Product development, they are my boys. I talk to them every day" then this thread may quickly have turned into a whole slew of different topics (such as, why no thermometer in the WSM lid, among hundreds of other things) We'll keep it to the...

This is kind of an offbeat question you may not even know the answer to, but I'll ask anyway: First - that kettles shown on pages 15, 16, and 19 of Charcoal Grilling (perhaps the same one) have obviously been sacrificed for the "good of science" by letting us peer in them and see how the coals...

Videos: How to trim a brisket How to separate the point from the flat when it's done... and then how to slice it (yeah, I know these are available other places, like here - but I prefer the downloadable Video podcast format of Weber Nation because I'm a QuickTime fan) Video: How to...

Jamie, I know you work closely with Weber to produce the Weber nation content and also the cookbooks. I'm just interested in hearing some more about your relationship with Weber - for instance, do you work out of Palatine, IL? In addition to working on your cookbooks, do you have any "in's"...

I think I know a place he can find a bunch of people willing to contribute recipe ideas

Jamie, I've got The Big Book, Real Grilling, and Charcoal Grilling. (I don't have the Art of the Grill, but I have the deck of Art of the Grill cards). When I give buying advice to people about the books, I tell them this: Buy the Big Book - 80% of the recipes in there are in the category of...

I know this is an old thread, but I figured I would chime in. Sams only had 11 lb briskets this weekend at 1.49 / lb - but I wanted a full packer. I tried Costco with a friend who had a card, and they only had 10 or 11 lb briskets - but at $2.49 / lb. And yeah, the butcher looked at me like I...

Of those colors, I would be interested in both Silver and Sky Blue. What is needed to apply those paints? Can you just spray the primer directly over the WSM black, and then spray on the final color - or what? First one to do it gets a prize!

100 AUD is 78.33 USD I'm interested in hearing how it turns out, if someone in the US gets one and ships it over. I'm not a big gas fan (me hate gas) but it's still interesting to think about a gas kettle.