Search results

John do you have the older or newer style Weber Rotissere ring?, the newer is a much better fit especially if your kettle is not out of round. The newer style has a lip or bead and it fits similar to the midsection of a WSM.

I’m not sure if you already got your cookware yet. Home use cookware is very personal. My input, I don’t use any type of cast iron for any purpose. I prefer stainless (like post 8) with either tryply throughout or disk bottom materials. What we use Saucepots 1-3 qts Dutch Ovens 5 and 8 qt...

You don't need to buy anything fancy (unles you prefer), a foil pan works fine. While in the food industry oven cooking was done in stainless hotel pans also known as catering pans covered with parchment and foil. For most stews I would suggest temps in the 300 range.

I suggest reading the online article The Edge In The Kitchen by Chad Ward he also wrote a book that can found at libraries. Chad reviews various systems in his writings. I have used a combination of stones. For a decent budget $20 solution with Euro quality knives a Norton Coarse/Fine India...

I store stuff here and there, but I seen that Whalen Stainless tool chest at Costco and thought that should make for a nice Bbq storage/prep area.

Or you can just foil tape the door shut.

Just my 2 cents.. Regarding the set … I would only occasional use the Breaking knife. I can’t imagine a scenario where the Cimeter is used much .. maybe breaking down a big fish or quartering a deer. You can trim Spares to St Louis and trim fat off a brisket or pork shoulder with the Breaking...

Probably not missing much.. it's pretty low tech. There are also others ways to get similar or better performance such as a Snake?Fuse method or using a basket with a defuser.

14.5 18.5 22.5 26.75 36.5 I had or have all the above (both kettle and WSM like) except the 26.75. I use a 22.5 Kettle for just about everything. Even when I cook low n slow (WSM like) I find I can use a kette as well as a WSM.

Van, they are not that rugged, but maybe I was hard on it. It has a circuit board inside so drop it and you may need to get it serviced. I used mine in a commercial setting, competitions and backyard use. I had to have it serviced twice at around $20-$25 each time. I started using a DeltaTrak...

Howard you must have an air leak somewhere. If your vents are closed it should snuff out the coals. I have the CB Stacker but I found I can do a decent cook (10+ hrs) without any extender/Stacker at all. It is a matter of having the correct combination of unlit/lit and air flow. In my link...

Greg, in short, (IMO) the results are highly dependent on your cooking abilities. I started cooking with the coals on the side of a Kettle about 30 years ago, moved to a WSM (18 and later a 22) a few years ago, but lately I have migrating back to a Kettle. Up until recently I would have agreed...

In short .. unless I bumped the temps up, it settled in the 220-240 range for most of the time. OK for an overnighter. Longer version ... I sometimes cook for large groups but more often than not, one pork shoulder is good enough to last us a few days. I wanted to use an 18.5 inch Kettle...

Another alternative (if possible) is to cook in advance, let rest and cool.. maybe 1 hr, slice, chill in freezer for maybe another 30-60 minutes, then store in frig with defatted juices in a hotel or foil pan. One hour before serving warm in oven (seal pan with foil) with juices and beef broth...

Jake if it needs a counter weight you can also use a pair of vise grips.

Lance it's linked in this thread I'm going to try a simialr set up except with an 18 kettle. Just need to find me a pan about 14-16 inches

Rich, unless you want a WSM you can get acceptable performance out of either an 18 or 22 inch Kettle setup (up to 10 hrs cook time). Hers's a brisket cook and the week before was a pork cook. I'm still tweaking the air and temps on the 22 kettle after which I will try the same on an 18.

Howard, I also have a CB Stacker. Mine also wants to burn hotter and only needs very minimal air intake. I would first calibrate your thermometer to make sure that is OK. Next without the Stacker does your OTG snuff out coals with all vents closed. If so, the fins appear to be doing their job...

restaurant depot if you can get access

Barry, that was the only air source. I may use some foil tape to make is smaller. But yes it doesn't take much of an air inlet to keep the coals going. I think my mistake is I didn't choke the fire down by closing the bottom vents earlier. Closing the bottom vents all the way and then using foil...