Search results

I'm pretty surprised they didn't just go ahead and include the GBS grates with any of the new Genesis II models, not even the LX. I'd think not having to spend going on $100 for them would help spur adoption of the accessories... it's one thing to say "Hey, I'll drop $30 for the pizza stone or...

When I was at a Thanksgiving grilling class at Weber Grill Academy, they were using a brand of charcoal called "Barbeque Wood Flavors." I was told this could be found locally, but I've never seen it (have to admit, I haven't looked). The instructing chef recommended this stuff and made a...

Doesn't even look like Weber wheels. Sure, has the white stripe, but probably something intended to be a lookalike. The kettle itself looks too squat anyway. Probably somebody had an el cheapo grill and just didn't care enough to take it home. Pretty lame to litter, even worse to litter a whole...

I have one and don't have a WSCG. It's really nice for arranging lit coals in my Performer and my WSM.

Yeah, it's porcelain-coated, so soap and water is fair game. I like to make chili in mine. Throw some wood chips in there and now you're smoking chili. Good stuff.

My 22.5 is pretty charcoal hungry as well. When I smoked a couple butts before Christmas I ended up using probably on the order of 25 pounds of KBB. Of course, conditions were averse. As for the lid fitting, mine is also a little wonky when it heats up- I think it has to do with how much the...

Yeah, count me in the "What are you talking about, that IS the seasoning!" camp. I tend to run mine with water and that will likely help keep temps from running away too much, but yeah- pork butts aren't all that sensitive. Gonna be a lot of pulled pork at your place.

Might be worth it for long smokes, not for economy reasons, but just to avoid worrying about having to reload the smoker to make it through the last few hours. I'll probably give it a go if and when I see some, but it will probably only be fed into the WSM.

Yeah, I'm local and would rather buy from a dealer. Sure, this would save over $100 of sales tax, but at that price I'd just buy new.

I was at Home Depot tonight and saw the Summit S-420 marked down to $1299. I wonder if this has something to do with the coming of the Genesis II LX models. Either way, if you want a great deal on a good gasser, might be time to take a trip to HD.

When I did my first boneless turkey breast, I left it flat, ran it at 270-300ish, it took maybe 3 hours. Turned out really well, so I'm going to say it's probably more forgiving than you might fear. But I WAY overdid it on the rub. Big time. Note to self: if you use rub, go easy on it.

I'd figure for about 6 oz. per sandwich (more if it's going to be a lot). Not quite sure on how much yield out of a given pork butt, but it's not that hard to feed a 18-20 off a single one.

Some of the things about the new ones look good- the new burners, the fold down warming rack, a few other things. Disappointed manufacture is no longer in the US, especially at those prices. Also a little disappointed they didn't go ahead and put GBS grates on the things- at that price, you'd...

In the bag, in the bin, no issues.

I remove the fat cap and other easily accessible globs. There's more than enough fat throughout the meat to keep it juicy. The big chunks will be coming off one way or the other- either before smoking or when you pull it.

So last night I decided to smoke up a couple pork butts (hey, you end up wanting something that's not turkey this weekend). Got my 22" WSM all set up, fire going, water in the pan, butts prepped and on the grill. Then I put the iGrill probes in the meat. Did I mention it was dark out? Because...

For the cover, depending on height and size, I might recommend looking at a cover for the Performer (the one with the big fixed table). I'm not sure what would work for a table. I know a lot of BGE owners will even make their own egg nests. With the design of the WSM (with the three separate...

That could be. You'd need to let it cool down an hour or so after the cook before covering it. About the only other thing you can do would be to somehow shelter the grill from rain. If the rain hits the grill, it's going to get into the catch pan. That's just how it is.

That's how I did my bird. No problems at all, great smoke ring and flavor in the meat.

The turkey was a hit. They descended upon the bird like a pack of velociraptors and not a bit was left. One of the guys who does a fair amount of his own meat smoking declared my bird the best of them all. Everybody else had good things to say about it. The meat showed a great smoke ring and...