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I talked to a Weber dealer on the phone about the case. Len is completely right, the metal plate was meant to help transferring the pizza to the stone, not placing it on top of it like I did.. (man, I feel stupid!) He suggested a piece of wax paper with olive oil placed on the metal plate and...

Not sure I get you, Len. I heat the stone in the kettle while I prepare the pizza on the metal plate in the kitchen. Once it's ready to cook, I place the pizza with the metal plate into the kettle on top of the stone, as seen in the last pic. I do believe that's how Weber intended to use this...

I've been trying to grill pizzas in my unmodded 22" kettle but I'm not satisfied with the results - I could use some help here. The dough I made was using a stock recipe I found used active yeast, olive oil, sugar, salt, warm water and italian 00 pizza flour and I left in the fridge for a day...

Me at a cooking event organized at a local place called Briquette (for a reason!)

All I have is these two - at the start: and before foiling: I've seen the whole piece of meat in one at the butcher where one end was the chuck and the other end was this part, said to be a rib roast.

Right as I said, Len, my intent was to make pulled beef from this meat.. so it was overdone as part of the plan :) The beef was really fatty anyway, I had cut almost a pound of fat off before rubbing and it was full of huge fat cores inside as well. The original roast I bought was almost 6...

I was smoking an ugly piece of rib roast the other day (no kidding, it wasn't a beautiful piece of meat at all). I thought it would still make a great pulled beef, like I did from the chuck roast a week before. I originally aimed for a target core of 210F and had hit the stall at around 154F...

Thanks, Lee! Timothy, sure you are right here but the problem is elsewhere. We don't really have the tradition and the experience with doing these as a hobby, nor the community where we could exchange our gathered knowledge. Geez, I'm not even sure how to translate the term "curing meat" into...

Also living in Europe, this thread had also hit me just where it hurts. This morning I was just reading up upon curing meat and smoking bacon myself and it looks like everyone is using Morton Tender Quick for this. I've found it quickly on Ebay with a whopping shipping price of $27.99.. Anyone...

Thanks Wayne, but even as a beginner I had no trouble keeping a constant 220-230F grate temperature for as long as 14 hours with a single load of Weber briquettes using the snake method, I'm pretty much happy with that for now.

Hmm, i was just digging the forum for oil spray recommendations. I had a real cheap chinese one from Aliexpress, used it a lot and it went nuts in a month. I see this one is sold in the UK too so think I'll pick up one in a month when I visit London..

That sounds really painful, George! Did you consider making pulled cat? :)

That McBob looks amazing.. get well soon, Bob!

After last week's pulled pork I gave it another round with beef this time. The method was the same as last time, doing a briq fuse in my Master Touch. I expected the total cooking time to be around 10 hours so I kicked off early starting to make a fire around 8am. I had two small chuck roasts...

Woah Bob that looks fabulous!

Here is my second take on the subject. Two pork butts (around 4.75 and 0.75 pounds), to feed 9 people, smoked in the 22" kettle with pecan at 220-235F to a target 204F core. The small one reached this temp in 7.5 hours, the bigger one was pulled off at 14 hours with a core of 201F - it was...

For those who seal, do you seal it right after pulling, still being hot? I'm in a similar scenario as the original poster, I am preparing a pulled pork on Thursday and want to serve it Friday night. I have those plastic seal bags from IKEA which might do the trick, but I'm not sure if I should...

I found a nice detailed comparison on a german site which tests the new Weber briquettes against 4 other brands: http://bigbbq.de/testbericht/grillkohle-briketts-2016-im-test-welche-ist-die-beste/. My German isn't on top these days, so if you prefer to read it in English, I suggest reading it...

Ok, meanwhile I have ran out of time and out of fuel about the same time. I took off the pork from the kettle after 10 hours and 10 minutes of cooking time, it's maximum internal temperature my Thermapen registered was 153F. Here is a picture of the result: it was soft, very tasty, smoked...

I'll just rob my own thread. The chuck roast was cancelled last week, the meat started to smell badly a day before the cook so we had to drop this project. Today however I kicked off my first attempt with a small pork butt (of about 2.2lbs) and I'm still in the middle of cooking it. I started...