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Jeff I'm on my 3 rd Weber gasser The first, a Genesis 2000 went 12 years and then had some gulfcoast rust in the cooking box - finally gave me a "reason' for a new one. Then got a Genesis silver B with PCI grates and became a strong proponent of the PCI grates. Loved the grill, but sent it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff S: What does foiling your meat do during a smoke? ... </div></BLOCKQUOTE> Speeds up the cooking process, with some negative trade-offs. In a...

Remove or score. Paul

I do spares almost always when I cook ribs and I favor trimming. I would want to either pull the membranne or at a minimum, score it. I believe the final presentation is alo much better when trimmed to St Louis. The skirt and tail portion of the rib can be cooked seperately and finish in...

That was an interesting and informative post. Not often one would have the opportunity to do a simultaneous cook with 2 cookers for comparison. For low/slow, my vote is already with the WSM. For capacity, control AND price, how can you beat it ... ? Paul

I would guesstimate a 6 lb butt finishing between 9 and 12 hours. Given your start time and adding a little cooktime for two, you were still within range. It is difficult to guage an overnight cook when you plan on eating the following evening. I've always just planned on a reheating. I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Michaels: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

Regardless of what kind of answers you get off the board, I would definitely be calling Weber CS. Paul

Rick What Jerry says is exactly right. The WSM is not comparable to a gasser or a kettle. It will do special things , in a special way, like nothing else, ime. If i could have only one cooker, it would be the WSM - it can cover every kind of cook. If I could have only two, it would be my...

I have a Weber gasser 3 WSMs, a Performer and a couple of SJs. My gasser gets more use than any of them. For high heat, direct grilling I use the gasser. Performer for indirect grilling and WSMs for low/slow. I'm sure the convenience of the gasser on a screen porch, etc has a lot to do with...

High praise from the "King of Lump" ... just kidding, thanks for the eval Bryan. Paul

We wouldn't have to ... you'd be doing it yourself ! . Just imagine the misery of using what we've used for so long ... and then having to go back. Paul

What we have been talking about is the Rancher Hardwood Briqs. I believe there is a lump variety, but I've not seen it. The EVENT is a promo sale between the Company and HD and there doesn't appear to be a committment from HD to make this a regularly stocked item. When the promo amount...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Batsarisakis:... It's not a weber but I bet it works as well as one. However, it's made in China. </div></BLOCKQUOTE> Maybe as well ... but not for...

Most of my use is for steaks when i buy in volume such as a loin rost or ribeye and slice them or pulled pork. I use the 11 " size much more often. For ribs, i don't vac seal because of the puncture problem. I wrap tightly in HD foil - 1/2 racks, and store in zip locks. I do use the 8 " size...

Thirty (30). Paul

I have vac sealed and froze split breasts and felt they came out pretty good; however, as with most things, not as good as fresh. Paul

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Batsarisakis: Is this new? </div></BLOCKQUOTE> If its the one in rick's pic, its certainly not new, but, ime, the best cooking SJ Weber makes...

That does seem strange to me. I have a Silver B and preheat till the therm pegs - 600 + . I sear on one side for 2 min., rotate 90 degrees, sear for another 1 minute, turn off the center burner and flip. I'm not seeing flare ups with ribeyes ? I am using PCI grates which might make a...

In another section, a few days ago, that question was answered with a YES. Paul