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  1. V

    First attempt at stl spares

  2. V

    First attempt at stl spares

    For me it was hard to keep the temp at 250. I was stuck around 200 for the longest time. I also made the mistake of not putting a drip pan. I did put a pan with water over the charcoal I didn't spray them either. I added chunks of applewood for the first few hours. I used McCormick Memphis rub...
  3. V

    How often to add wood?

    I'm trying st louis ribs first time. Ribs are ready to go in Saran wrap in the fridge. I'm going to try the minion method. Im using a Memphis rub. And i have apple wood chunks. How often should I add a chunk? Every hour? Thx in advance.
  4. V

    charcoal bins or not?

    I meant those charcoal baskets that are used inside the grill. Seems like it's the charcoal doesn't get spread out enough. Right over the baskets, it gets real hot. But everywhere else in the grill, is real low.
  5. V

    tool to pick up searing grate

    Anyone have the "grill grabber"? http://www.grillgrabber.com/
  6. V

    tool to pick up searing grate

    While I like the Weber Gourmet grates, I had to switch from the searing grate to the skillet in the middle of my cookout. Weber doesn't offer anything to grab the hot grate. Have any of you come across this? I wound up using two sets of tongs, but it wasn't fun with that hot grate dangling...
  7. V

    How often and best way to clean ashes

    hmmmm, yup, i have that. maybe i should do it each time to reduce the amount of ash. thx for the reply!
  8. V

    How often and best way to clean ashes

    Curious how often and how to clean ashes from my new performer. I've used an old paint brush to push the ashes through the vents. Looking for any advice. Thx.
  9. V

    Steak Fajitas on Weber Performer

    Thx all. So far so good with the grates. It's a little pain to switch from the searing grate to the skillet when they're hot. But the skillet seems to be a great addition.
  10. V

    Steak Fajitas on Weber Performer

    With my new Weber Performer, I cooked Steak Fajitas.
  11. V

    drumsticks on performer

    Thx!
  12. V

    drumsticks on performer

    well, dinner was done..made a few mistakes, still trying to get a handle on the charcoal. I put my charcoal baskets to the side. The temp stayed around 350ish. Chicken was in the middle. I checked the temp on some of them. It looked ok. But when I brought them in, they didn't look done...
  13. V

    drumsticks on performer

    someone's pic motivated me to try cooking some drumsticks on the grill. I have a drumstick rack which will make it even more fun. Anyone have a suggestion on how long? I assume indirect heat at about 300ish for an hour or so? Keep in mind the rack keeps the chicken suspended. So it doesn't...
  14. V

    Weber 7420 searing grate care

    The book recommends cleaning after each use. That seems crazy. If u have that porcelain enameled grate, how do you care for it?
  15. V

    best lump charcoal

    I'm in Central NJ. And I'm starting to read discussions on when to use regular briquettes vs lump. From what I'm reading, regular when you want to go low and slow. Lump for steaks, burgers and quick stuff.
  16. V

    best lump charcoal

    I was going to try using lump charcoal this week. HD only had Cowboy. I've read some mixed reviews on it. What brand is good? And what makes it good?
  17. V

    charcoal bins or not?

    Just curious, do most of you use the bins or not? It seems like the bins are an easy way to keep the charcoal in one place, but as you stack the bins, the heat gets closer to the grates, resulting in higher heat. I have the new Performwer with the Gas Assist. So I thought i needed the bins to...
  18. V

    Weber BBQ grates

    Hi Ray...thx...I went with them over the Craycorts. It was half the price. And it'll be 30$ to replace the grate so i thought longer term it was wise.
  19. V

    Weber BBQ grates

    I got the weber grates. Maybe it has to do with the porcelain coating?
  20. V

    Weber BBQ grates

    I read that you shouldn't use normal BBQ utensils on the cast iron grates. What should you use? If I use normal stuff, will I chip the surface?

 

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