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  1. B

    Please explain this "clay saucer vs water" idea.

    Using water and having the dropping fall in the water is a huge mess IMO. If you are cooking only on the top grate just place foil on the lower grate, then you can use water, great heat sink and no mess.
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    WSM Design Changes

    I did as well. I have not had any issues with the 18 but it makes you wonder about the change
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    WSM Design Changes

    I don't count this as a design change but they did start including (6) more fiber washer for attaching between the legs and the outside of the charcoal bowl. I noticed that my 2 year old 18.5" did not include them and it's not shown in the old manual. Wonder if there were problems cropping up...
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    Please explain this "clay saucer vs water" idea.

    I use water on the 18.5 WSM, I foil the outside with two layers, and I only fill the water pan about 1/4 full for Ribs. 1/3 to 1/2 full for butts and briskets. To avoid the mess I spread out a sheet of foil on the lower grate and bend the edges up about 1/4". This catches all the mess and I...
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    Will the BBQ Guru Temp probes fit through the Cajun bandit 1/4 grommets?

    I don't what to drill a bigger hole in my weber WSMs. I have the BBQ guru 1/4" grommets but those are more permanent. So I picked up the Rock's BBQ 1/4" but the Guru Temp probe will not fit due to the bend in the probe. Anyone have the CB 1/4" grommets and is using the Guru probes?? thanks!!
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    Cleaning WSM: Flakey Inerior

    My experience was at first I got that light brown coating on the entire underside of the lid. With hot weather in So. CA in the summer sometimes some would flake. I would tap the side of the lid while holding the handle and the loose flakes would come off then I took wet paper towel and...
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    Where are you buying your Spares?

    I have pretty much only done BB ribs for the past couple years. I want to try some spare ribs, Costco has some of the Spares cut St. Louis style. Any specific weight range per rack I should look for? I saw some at the butcher that were just huge, I was thinking those will take forever to cook...
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    My version of a wsm-table

    Wow, that is really nice !
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    securing the bottom grill in a 22.5 WSM

    I noticed while building my new 22.5 that the bottom grill does not stay stationary as it does on the 18.5. Not the end of the world but any easy fixes to keep from sliding around?
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    Expensive week new 22.5" WSM

    So after my smoke two wks ago where I did Ribs, Butt, and Brisket, I decided I need more space. So I picked up a 22.5 WSM yesterday to go a long with my 18.5. This set will be perfect!! Only suck is the lid had a chip in the finish, I called that into Weber today they asked for a photo and...
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    Grill cleaning question

    Cleaning grills?? Yeah, I used to do that, now I just spark up the pit, when it's at 250 I use a SS brush to knock off the heavy stuff then wipe with some paper towels. I used to clean it 100% after use, that was a couple years ago before I realized I did not need to go to this extreme, YMMV.
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    How many racks of bb ribs in a 22

    I have an 18 and just ordered a 22.5. I have a large rib rack with 6 slots, it fits on my 18 but I can only use 4 of the slots as the ones on the end are too close to the edge of the grill and a full rack will not fit. I am figuring the 22 will allow me to get 6 full racks on both the upper and...
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    Bad Charcoal?

    Ok, I have done a few smokes with new kings for blue and I am still having issues getting the heat to 250. I use water, pan filled 1/3 to 1/2. 3/4 filled charcoal pan. All vents wide open. I am wondering if mine just seals up too well? My lid temp sits at 12 o'clock, about 235 but a few hrs...
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    The Great Debate: 18 or 22?

    Well, I have had an 18 for 2 years and done about 30 cooks on it. I love the 18 for a small group, but when ribs are involved it's an issue at least for me. I can get 4 racks on on the top grill. but when doing Butts, Brisket, and Ribs. It's a pain "for me". I just did a 6 lb butt 6lb...
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    Brisket Flat

    I do flats all the time and they turn out awesome. I pick up them up at Costco, 4-8 lbs, USDA choice grade. I did a 4.7 lb flat last weekend put it on @10:30 am, foiled at 170' 3pm. Pulled @ 205, at 5 pm, let it rest until 6 pm and it was perfect! Forgot to say I am running at 225-230 degrees
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    Bad Charcoal?

    I think I will just struggle through it I have about 15 bags.
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    Bad Charcoal?

    I will move it to the house. Yes I store it outside in plastic 33 gal trash can with a lid. It's in the original bag. I think it must be all the rain we had. So what are the odds it will dry out in the spring?
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    Bad Charcoal?

    Actually we have rain and cold temps. It's weird all I use is blue, I have to keep the bottom vent 3/4 closed to stay at 225-230, I did some ribs yesterday and was at 235 for 4 hours but the bottom vents were 100% open. I will try some from the 20lb bags next weekend.

 

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