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In spite of its smaller water capacity, wouldn't then the older smaller water pan be preferable? I've tried to find the proper Brinkmann pan that would fit without success. Where does one go for that? It's of interest that Weber Customer Service claimed they had never heard of this problem. I...

I have the new WSM with the larger water pan. The water pan's vertical height is almost eight inches. When it's in place over the charcoal it dips down and you can't see and tend the charcoal on the back side. It would have been so easy for them to creat a water pan with a flat bottom, as on...

I bought them at Cash and Carry. I like them better than Costco ribs. As I'm sure you know, Cash and Carry has St. Louis ribs as well at a good price.

They look great. How long, at what temp. did you cook and did you turn them? What was the outside temp when you did this? Thanks, Kent

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jamie Mantini: I buy whole spareribs and then trim them St Louis style myself. It is a little intimadating at first but pretty easy to do once you do it...

I brine in a Hefty 2.5 gal. polyethylene bag. It holds up to a 12-13 lb turkey, and anything else up to that size. I rest that in a bowel type container and it goes into the refrigerator. This has made everything much much easier for the whole brining event. I've never had a leak. Kent

This recipe addresses low temperature roasting of a standing rib roast. What may be different about this recipe is that the roast is seared indirectly at the beginning rather than directly at the end of the roasting period. Let the roast[three ribs from small end] warm 2-3 hours to room...

Another thought. Have any brined a standing rib roast. I don't find much of anything about it on the internet. It's a fairly expensive experiment. I would think you would not use much seasoning, and maybe only salt. Thanks again,

I'd like to try smoking a standing rib roast in the WSM over water, at a temp of about 250F. Have any tried it? If so did you brown the meat at a high temp either before or after the slow cook? Do you have to brown it? I'm going to roast it either in a pan or with a pan below[and above the water...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RDOwens: I was rushing getting everything done at the same time and was worried with overcooking them. Even so, I was very pleased with them...

Polder makes this dual temp. meat and oven thermometer that gives you the meat temp and the "oven grill"temp. You can apparently leave this in the grill ongoing. Have any used this? http://www.polder.com/12453.html I can't believe it would hold up left in. Thanks, Kent

I'd like to get more of the fat to render with the low temp. roast, especially with the bone in standing rib. Do you have any thoughts about that? Part of that is admittedly cosmetic. An important aspect, however, is having enough fat and drippings to make several helpings of Yorkshire pudding...

I've roasted many standing rib roasts indirectly on our 22" Weber for many years. I wouldn't use a rotisserie. You don't need to and as well the spit will heat the center of the roast more than you want. It may hurt your effort. Put a drip pan under the roast to catch drippings for your...

Walmart sells "Sam's Choice" briquettes for about $.30/lb, about as cheap as you can get in California. Have any tried it? If so, how does it rank with Kingsford? Does it adversely affect taste?

Again I must say that with "glowing charcoal" close enough to the grates you don't need cast iron grates. The infrared heat from charcoal is what sears. This is not true of propane grills as they are produced today. They need the heat that is conducted by cast iron. I can see that your cast iron...

With the 22" Weber you don't need or even want cast iron grates to provide a "char rare" sear on your steak. The infrared heat from the charcoal provides the sear directly, not the grate. The reverse is true of any gas grill. Propane just doesn't get hot enough to sear so you must have a hot...