Search results

I use mine for onions mainly. I do half bell peppers on a flat weber topper. Have tried diced potatos in the veggie pan, but I prefer them wrapped in a foil pouch with some diced up onions and bell pepper, seasoned with butter. The veggie pan is really nice but as mentioned, impossible to...

I always used Turbinado sugar when doing butts on my New Braunfuls stick burner. With the WSM, I just use regular brown sugar and set my BBQ Guru to hold the temperature at or below 250 degrees so as not to burn the sugars. I agree 100% with Dave Russell about the stick burners making your...

The "REAL" SC Lowcountry is now represented.

3 Pork Butts, some home made Carolina Gold BBQ Sauce, a large pan of "Southern Style" baked beans, mac and cheese, and some home made Hawaiian Sweet bread. Fresh picked Stawberry pie for desert. Going to use some leftover pulled pork and Carolina Gold to make a big pot of BBQ Hash for Memorial...

Very nice Paul. We have the 18 inch version. We bought a charbroil 22.5x18 inch convertable cast iron grate. We just take the center out of the grate and the Wok fits perfectly. My wife's favorite grilling sessions are those done in the Weber Wok. Even the 18 inch version holds a huge...

Hey Chris, I also see that these new Performer Platinums will be offered up in stadard Black along with Dark Blue, Green, and Brick Red. Nice to see them bringing back the red color. Thanks for the heads up. Anxious to see their entire 2013 line..........maybe something else to peak our interest.

Yes.......definitely worth the extra bucks........JMO

Danny, I put my grommets in the holes where the bracket bolts through the side, at the upper and lower grate locations. I just drilled out the sidewall and the bracket to the desired size. Some hi-temp black BBQ paint to touch up the areas around the enlarged hole will keep down any rusting...

I use barkeepers helper all the time, and it will not scratch the porcelain finish on weber kettles. I don't have a weber gasser, so I don't know what kind of finish that it has. That stuff puts quite a shine on the kettles, though.

I use a 16 inch Lowe's clay saucer, foiled, inside the water pan. This takes the direct heat off of the clay, and also allows me to foil the top of the water pan, giving me the double benefit of the hot air inside of the water pan as well as the clay saucer heat sink. If I am doing a "hot"...

Yes it makes a difference. The ring is slightly larger in diameter, and slightly taller in height. You can use more charcoal, burn longer, or hotter, depending on your needs. It is made of stainless, so no need to worry about it rusting out. A great addition if you are doing long, slow...

Hello Spencer. Weber grills are the bomb for cooking, that's for sure. What I use for indirect heated areas, are 1" thick firebricks. You can pick up a set from Northern Tools for less than $20 bucks. They come 6 to a box. They fit just right under the cooking grid if placed on top of the...

One thing is for sure........you will soon be forced to learn how to say...."Moooooo Yooooo" As for painting the WSM......you should have no problem painting the middle section and the lid if you use paint rated for 500 or so degrees such as that for car engines. As for the bottom section...

What a great looking meal there John. BTW, I can feel my arteries hardening by just looking at all of that cholesterol! Looks just like how I like to eat everything.......smothered in GRAVY....the breakfast drink of champions!

MEK will remove any residue......guaranteed.

Mike, I would try to place it as high up on the bottom bowl as possible.......simular to the vents on the SJG. I would be very concerned about forced air in the ash area, as that could prove to be a disaster should that fly ash get blown around enough to land on your cook. JMO.

George, you are 100% correct....there is no need for a temperature controller on the Mini smoker. I used a SJG and never have a problem with controlling the temps. I did make a 8 inch round by 5 inch deep charcoal ring. I can get an easy 6 hours with just a folied pan, and 5 hours or more if...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JSMcdowell: I just want the metal part to add plastic handles to for the smokers. I would be afraid of using wood on my smokers, as they get pretty...

The bottom bowl-yes. The middle section-no. The lid-not every time, but frequently. Maybe just me, but it seems to keep the "sooty" smell and taste down. As for the bottom bowl, I get the ashes out, and wipe it clean with a damp cloth, allow it to dry, and hit the cooked on goo with a 0000...