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    Brisket looks dry during the cook?

    to the OP, i would recommend cooking the brisket with the fat side up. the fat renders off and self bastes the meat. i have tried it fat side down and truly dislike cooking it in that manner. but it also sounds as if you might have had some other things going on.
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    Getting water IN the pan?

    personally i don't boil my water. i just use hot tap water and keep it simple. for filling up the water pan, you can use anything you might already have lying around the house: some milk or orange juice gallon jugs (washed of course, apple juice jugs, watering pot, tea kettle. i use a long...
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    wood

    I have found Apple, Cherry, Pecan, & Hickory at my local Menard's & Meijer stores in both varieties of wood chunks and wood chips. Menard's seems to have the larger selection and cheaper prices.
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    Smoking Ribs on a Rib Rack vs Flat on Grill?

    i've noticed no difference in taste between cooking flat or in a rack. when i am just cooking a single slab, i do it flat on my OTG kettle in order to preserve charcoal since i don't see the necessity to fire upmy 22" WSM for a single slab. however, when cooking for a party, i cook anywhere...
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    Kingsford types

    i prefer to use kingsford blue for slow-n-low smoking since i don't need charcoal that burns hotter for that form of cooking. i've used the competition style a few times and imho, i couldn't really tell the difference. since kingsford blue goes on sale this time of the year, it really is a no...
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    Burnt Ends Tutorial

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...
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    Bittin again but NEVER again

    stubbs or KB, i can cook with anything. whatever is on sale works best because the meat doesn't know the difference anyway.
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    Summit door flames!

    any updates on your gas grill and if it was repaired or not? interested in what you found. i have a 2011 summit 670 that i purchased last year that i think might have some issues with the burners or manifold. i'm calling weber customer service this week to get a order going and have them come...
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    Burnt Ends Tutorial

    wouldn't freezing the partially cooked point and saving it for another day affect the flavor or texture of the meat?
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    butt rub

    i used it a few years back. it was ok, but i wouldn't recommend it. i can make a better rub myself with just the basics i have on hand in the kitchen. i would suggest to try something else instead.
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    The science behind the water pan

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Silvey: Thanks to both of you. I had guessed it had soemthing to do with water boiling at 212. Does the steam delay or alter the formation of the...
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    first time kettle smoking... help...

    Congrats!!! Sounds like your smoke on the kettle was a success and went well. Let us know how everything turned out. If they tasted half as good as the pics looked, then all should be great.
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    first time kettle smoking... help...

    since you mentioned that you are not wanting to cook them low and slow, then your current setup should be okay. only thing i would suggest are: 1)you should've started off with about 3X's the amount of unlit that you did since it will be a decent length of cook and that would prevent you from...
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    Yay for me...I got my 22.5 today!

    Congrats! I too used my 22" kettle prior to this to smoke some briskets and ribs and once I got the fever I had to get a WSM. I was fortunate enough to take advantage of the HD clearance pricing on the 18" models but I eventually sold them all and bought the big daddy. I am SO GLAD I did...
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    Just got my wsm 18 today,whats my must haves?

    chimney starter good pair of heavy duty gloves maverick-et732 cajun bandit grommets charcoal grate/charcoal ring mod possibly a thermapen....since they're currently on sale
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    Add a 3rd grill to the 22" WSM

    here is some good info: http://virtualweberbullet.com/increasecapacity.html
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    My first ribs with a few questions

    it sounds as if you had your lid off the entire time that you were foiling, saucing, and prepping the ribs. if that was the case, then simply place the lid immediately back on the smoker when you remove them to prep them and when you return to place them back in the smoker be sure to try and...
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    WSM 22.5 or an offset smoker (stick burner)

    if you feel that you need more cooking capacity than a 22" wsm provides (and a 22" is colossal next to the 18" model) then by all means get the offset. but if you can get by on the space of a 22" then get that and save yourself some money and the extra tedious hassle that comes with tending...
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    Rust -- New 22.5" WSM

    i'd keep an eye on it for a few more days/weeks and also take a few pictures of what is going on and then contact weber customer service. they are very good about replacing faulty products and should take care of the problem if you should happen to have a piece that is rusting. i have attached...
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    Burners Going Out On a 2011 Summit S-670

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: as long as its under warranty there is no reason why you should mess with it and you should let weber handle it. i would not touch nor...

 

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