Search results

Thanks for the close up tips this should help many of us that ain't to tech handy.

I'll have to agree before I found bbq sites I didn't know the difference between smoking and grilling. Now I have four smokers (3 WSM's)and three Weber grills.

It's gone someone bought it.

If anyone is interested there's a Weber 18.5" rotisserie along with a new chimney starter and 24 starter cubes on EBay. Just type in Weber rotisserie.

Savor the moment cause one day your gonna blink and he's gonna be waking your old but up to check his smoker then he's gonna tuck you in at 4:00a.m.

like the title says if you don't need or want it contact me at Skidderhd1@comcast.net

As far as I know it has.

Steve used the original formula red and yellow on the label, white bottle. The stuff really is amazing. Read the label or the website to see all you can do with it.

Anyone have an old wooden handle for a 30 to 40 year old 18" weber red grill?

I used some stuff my wife uses for cleaning called Krud Kutter. The stuff is great and safe to use.

Found this for free behind a womans house and she said take it for free. Could use a wheel and maybe a new wooden handle but it cleaned up ok. It says BAR-B-Q KETTLE with just a patent # on it. Can you still get parts for it? Any idea how old it is?

Woops I meant buffalo wings and three racks of wings.

Well finally finished the WSM with the extra center section. Figured I'd try bullalo wings cause there cheap just in case it didn't work. It did take a while to get up to temp but it made it and the smoke went fine. Also had a couple wild hog roasts on the top rack with four racks of wings...

Richard do you have any smoker and or meat temps to post? That might tell the story. Meat that is underdone will have tons of unrendered grease to give back to you.

John very nice review!

I have to agree. I once cleaned out my woodstove using a plastic bucket and guess what happened when I was crossing our new $3000.00 linoleum kitchen floor? You guessed it!

Thanks Larry I've only grilled on it twice but both were great cooks. Got it on Ebay for $75.00 brand new. Real nice addition to the three WSM's,Brinkman Grill King and Bar-b-chef smoker. Problem is the garage is full.

Did a brined turkey breast on the new 22.5" gold. It was off the hook.

Alan you did the right thing for sure. It's not worth it to have someone sick. Sometimes cryoed meat gets a hole in it or doesn't seal quite right but it happens. I've had stuff leak air that I have vacuum sealed at home and I just toss it. At least you were aware of the problem at acted...

Did I read that correctly, you cut the point off after it was cooked then returned to cook more. If this is true never cut the meat and let it rest. Let it rest then cut. You loose alot of juice by cutting it then cooking more.If that is what you did maybe that was part of the dryness problem.