Search results

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">How do you only light 5 briquettes. Do you have an ultra small chimney? </div></BLOCKQUOTE> I put my briquettes in a small tin can placed inside the chimney--works well...

Remove that foil and stick a camera back in there. We will be looking forward to watching your cooking videos.

Just got the SJ Silver to replace a 1979 Smokey Joe with the triple vents on the bowl. Fired it up for burgers, peaches and cantaloupe. Last night I used it as an additional grill for baked potatoes and onions while using the One Touch Platinum to grill sirloin steaks. While the steaks were...

From the story about the visit to Weber HQ, "and some other ideas that I probably can't go into here (I had to sign a non-disclosure agreement) but ideas that could potentially add interest, fun, and functionality to the smoker product line." Hmmmm, could Weber be considering an offset or...

I like spatchcock cooked indirect with high heat on the kettle. As long as you don't overcook it either way will produce a good result.

That solution provides more grilling space than my Weber cast iron grate insert. Nice. Jeff

I feel your pain Marlene. It is difficult to find meaty beef ribs in a grocery store or warehouse type store. You will probably have to find a good meat market and establish a good relationship with the butcher to get good ones.

I agree with Larry about the top vent. Detailed information about temperature control is here.

Probably will--I could really use the extra room, especially when using the kettle as an outdoor cooktop in the summer heat.

Because they cook relatively quickly, I get lazy and use my Weber grill to cook small turkey breasts indirectly with high heat rather than fire up the WSM. To directly address your question, no just brine and smoke as usual. Jeff

Ship some of that pulled pork to me Chris, I would like to join with everyone else in thanking you for the website and forum which undoubtedly influenced the Weber folks in coming up with a couple of great new products. Jeff

The Maverick wireless is a popular wireless thermometer. See threads here and here.

Hi Lee. I cooked my first Tri-tip a couple of weeks ago on my One-Touch Platinum. Cooked rare and cut into thin slices, what a treat it was! After all these years I finally got to experience the flavor of a Tri-tip courtesy of a friend who obtained them from a relative of his who is a butcher...

I have owned that model for years and love it. Bought it because I didn't care about the gas assist. Good luck in whatever model you choose. Jeff

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn: Thanks When should i put the BBQ sauce on them ? John </div></BLOCKQUOTE> Sorry I didn't get back to you with details, but Kevin said it...

Hi John. Try placing them in the oven or grill in a covered roasting/baking pan with a little water and slowly heating them using a relatively low temperature. Jeff

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays: You do know that Sam's recently went through a shakedown and they no longer have "meat managers". As I recall, that duty is now handled by...

The Calphalon Original hard anodized surface is difficult to keep clean. I second the use of a Scotch-brite pad--sometimes it takes some elbow grease and also some Comet or similar cleaning powder to get the film off.