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  1. Rick Body

    Rub question

    The first time I did beef back ribs I used the same rub that I put on my spare ribs. I found the seasoning to be overwhelming and now I use a lot less seasoning on beef ribs.
  2. Rick Body

    Unique problem......

    I heard slugs like to grill a lot, so maybe you just need to work with them. :) Seriously though, I'm here all week..... Really seriously though, I have no idea how to help you with that problem, sooooooo.......
  3. Rick Body

    Last night ribs

    I have never found my lid thermometer to be accurate. Depending on the food, how much grate is used, etc. I have found the lid thermo to be off by as much as 50 degrees. I have seen it run higher and lower. Try to place your grate sensor away from the food some, but not at the edge of the...
  4. Rick Body

    First cook on 22.5 WSM a few issues

    Welcome to the forum Lee. I have had an issue with getting ash on my food. I posted about it one time and the most general consensus was to close the top vent when stirring the ash or adding wood. This stops the "draw" up through the top vent. Just close it long enough to add and let the ash...
  5. Rick Body

    I come to you heartbroken and defeated

    One thing I thought of you may wanna try. When the grill tipped over, I am assuming the tank fell over to by the dent in the door. Years ago I had an old gas smoker. It was a piece of junk and there were many times when I couldn't get it to heat up as hot as the last time. It took me a while to...
  6. Rick Body

    Wsm 22 can't get hot enough?

    Jason, I re-read what you posted and you said you used a whole chimney of lit at first. That should be plenty and I don't think it matters how much unlit you have as far as initial temp rise. The heat from a whole lit chimney with all vents wide open should be more than enough. I can get an...
  7. Rick Body

    Fruit flavored seasonigs.....blah

    So as long as I have been cooking, anything, I have never liked the lemon pepper seasoning that you can buy. It just has a funny taste to me whether its on chicken, fish, etc. I just don't think the lemon part taste right. So I never use it but the guys I work with like to use it to cook fairly...
  8. Rick Body

    Side table- DIY freebie!

    I like it! Its nice of all those other grill companies to make cart and table parts for our Webers. (ok, that was snobby)
  9. Rick Body

    kingsford blue charcoal briquettes on sale at Lowes

    Man, that sucks cause I have to go buy some tonight.
  10. Rick Body

    I come to you heartbroken and defeated

    Dan, Welcome to the forum and sorry it had to be this way. Before anyone gives advice, pics will help to get a better idea of what damage it suffered and what route to take
  11. Rick Body

    will it crack??

    you could always find a large box, cut it and bend it to the shape of the table, paint it gray (the paint should keep the water from ruining it for a while) and lay it over the table. That way you are covering the plastic from the sun without really changing the look much. Of course I don't...
  12. Rick Body

    3-2-1 st louis ribs let me down

    I started out 3-2-1... mush. Then kept decreasing it til they were only in foil 30-45 minutes. The last 2 times I have done ribs, baby backs and beef ribs, I didn't foil at all and I feel like they were the best ones I have done. But if you have to foil, definitely 2 hours is too much
  13. Rick Body

    First pulled pork on the kettle

    I think you would have to use a smaller snake and lite less coals to begin with. Like the WSM, you can control the amount of air getting to the coals helping keep the temp down. This is just a guess, I would like to see if it would work or not.
  14. Rick Body

    First pulled pork on the kettle

    Looks like it came out great. I haven't used the snake method, but I'm thinking if you made a narrower snake, meaning less coals lit, then you could light it on both ends/sides so the heat would go down both sides of the meat at the same time and you wouldn't have to flip or rotate the meat...
  15. Rick Body

    Amount Of Wood You Use

    Wow, that's a lot of butt :) A lot of people say that the meat can only absorb so much smoke flavor and that is usually during the first couple of hours. Whether this is true or not I don't know, but you have to play around with it and find what works for you and your tastes. The theory is...
  16. Rick Body

    Noob question - keeping the dog away from the WSM

    I have a rambunctious 2.5 year old Doberman and I don't have a problem with him bothering the smoker. Like Kirk said, I think the heat keeps him away from it. He is out there all the time around it during the day when I am cooking. Now he does like to try to steal meat off of my Performer...
  17. Rick Body

    An article about smoking on the VWGG?

    Rita, I have tried 2 methods to get smoke when using my gas grill. The first one is as Rich mentioned by placing the smoker box right on the flavorizer bars. It does OK as Rich said The second one I lit up about 5-6 charcoals and placed them in the smoker box, then put a wood chunk on top of...
  18. Rick Body

    Dedicated Pizza Cooker / Weber

    A dremel will work as said. If you go this route, tape where you want to cut then draw your cut line on the tape. That should help keep the porcelain from chipping as it looks like it did I the pic. I would be interested I seeing how this builds out as there are always 18" kettles on CL cheap
  19. Rick Body

    Butts for a Cause!

    Looks good Tony. Very awesome of your daughter doing what she is and awesome of you to help. Great Job!!! Be safe and God Bless

 

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