Search results

I just remembered a question I asked Jamie Purviance on this forum a couple of years back on this topic. Here is his response: http://tvwbb.com/showthread.php?23598-water-pan-with-or-without-water He is the Weber cookbook author. However I do admit I foil the water pan more often than I use...

If using water in the pan just spray with Pam grilling spray before putting water in and clean up is easy.

You're going to enjoy the 22. By the way, according to this - http://virtualweberbullet.com/faq.html#seasoning - you don't have to season it. Get cooking!

Are you sure this is your first time?? Great looking pork. Fantastic bark!

Guess it did. I came full circle on this cook and used water in the pan for the first time in over a year. I think I'm going to go back to this more often. Clean up was easy since I sprayed the water pan with Pam grilling spray before filling. Used Oakridge competition pork rub on the baby back...

Did it work?

You might consider a boston butt for your first effort. They are more forgiving. WSMs tend to run hot when new so I would use water in the pan. Ive never used an ATC. With a full water pan and keeping two of the bottom three vents closed and using just one to adjust with I have had good luck...

You could finish in the oven.

You might consider cooking the shoulders in separate WSMs. My experience with my old 18 WSM was that when I had a large amount of meat on middle rack the dome temp wouldnt get much higher than 275 even with a dry water pan.

Looking great! Check out the Sticky at the top of the Barbecuing forum on Harry Soo. Great information on pork butts and all aspects of bbq.

I have been very pleased with the gasket modifications. It has lowered the cooking temperatures(not too low), stabilized my target temperature and seems to be using less charcoal. I used the www.bbqgaskets.com product and have had no issues with it's durability or falling off.

Here is a similar recipe. http://grillgrrrl.com/2012/06/how-to-achieve-the-perfect-crust-when-grilling-steaks/

http://tvwbb.com/showthread.php?21030-PDF-The-BBQ-Wisdom-of-Harry-Soo I've never cooked in competition but I remembered this great thread from one of the best, Harry Soo. Scroll down to the "timing" part and he lays out the four meats and their timing to go on the WSM for you. The entire thread...

Is spraying it with Pam grilling spray sufficient or should I wipe it down with vegetable oil?

Thanks guys.

I wanted to use Meathead's "afterburner" method of searing a steak on top of a chimney starter. I bought an 18" Weber replacement charcoal grate earlier today. It had an oily film on it. After I was on the way home I began to question whether the material in the grate was safe to cook on. I...

I keep all my Weber's covered.

I cut them off mine. Much easier now to remove and replace the cover.

I suggest using the smoker. Shoot for 250-275 temp. Try seasoning with equal parts kosher salt, black pepper, Lawry's season salt, granulated garlic and onion salt. 2.5 - 1.5 - 1 method. I've been liking cherry wood lately but any of the fruit woods will work great. Good luck.

i cooked a 3 lb. boneless butt yesterday from 1:30 to 7:30 at 235 and it was only at 170 internal. It was even wrapped in foil for two of the six hours. Left it on til 9:00 and it was 198 internal. I was very surprised it took that long but have noticed these smaller boneless butts do take...