Search results

Thanks for the input and suggestions everybody. Based on the serial number look up and the schematics on webers website I'm pretty sure it's a 3000 but I could be wrong. It looks like the only difference between the 3 and the 3000 is the mechanism for allowing the fold out table to extend and...

Thanks Mac, I had forgotten about the signature. I was looking at new grates and flavorers. Are the stainless steel worth the extra $$$?

I love my kettle and WSM but I've been looking for a gasser to use when I don't feel like starting up some charcoal. Today that dream came true. I picked up a Genesis 3000 off craigslist for $25. Brought it home, cleaned it up, now its ready to go. The flavorizer bars have some rust and the...

Very nice. I just picked up a pork loin yesterday and was just going to cut it up into chops but may have to do it this way instead. Looks awesome!

I also do as Larry, although not as heavy. After letting it set for 30 mins to an hour I rinse off the salt, pat dry, add some pepper and throw on the grill. Gotta love some nice thick ribeyes!!!

My first and only attempt at a low and slow brisket. The cook was a spur of the moment decision and not very well thought out. The meat ended up being way over cooked and very dry. Tried to eat it but there was no way. In the trash it went!

I agree with whats been said above although I might add that you may want to remove the cryo first

Again for the ET-73. Just make sure you program it correctly. Its not difficult but I found a way to screw it up

Larry, congrats on the weight loss. I lost about 50 lbs last year but I've gained about 10 since I joined this forum Keep up the good work. Your food looks awesome! I gotta get some of those CIG's

I agree with Kevin. Also, you may already be planning this but you will find it much easier to start with the butt on the lower grate so u don't have to transfer it when it comes time to add the ribs.

Hey everybody, I was outside today and noticed something odd about the handles on my OTS. Instead of having the weber logo they have the kingsford logo. Im pretty sure theyre original. I think my buddy who I got it from said that it was a floor model so maybe it was a promotional thing...

It was good. As I mentioned above this was my first chuck so there are definitely some things that I will do differently next time, ie. not focusing on temp so much and relying more on feel of tenderness. But overall it was good.

Hey Mike, Welcome to the forum. The ribs look great. Trust me, you'll always be your toughest critic. As said before, butts are very forgiving, you should definitely give one a try. There are many great recipes on this forum. When you do try one I highly recommend Keri's Hog-Apple Baked...

As promised here are a couple pics: Rubbed and Injected On the smoker with the new ET-73 in action Rested and sliced/pulled Thanks again for the input!

Hey guys, Thanks for the info. I ended up going with a 4.5lb chuck roast rubbed and injected with half of the sauce(I agree with kevin, I dont think ill inject anymore. Havent noticed any difference when I have) and cooked it at about 260 for most of the cook. At 160ish I foiled and added...

Hey Everybody, I have a family recipe that we've made for years and comes out great but I am thinking about mixing it up a little to do it in the WSM but was hoping to get some input first. The original recipe is: ------------------------------------------------ 3 – 5 lb roast 4 Tb...

Can't say I've smoked burgers but it seems like the same concept of smoking meatloaf which comes out awesome! If you haven't tried meatloaf, do it. I'll have to give burgers a try sometime.

Thanks everybody. Glenn this is the charcoal that I used. There's always more than enough food for everybody. Come on over

Last weekend we had the In-laws down and also some friends over so I decided to make some pulled pork and baked beans. I used Chris Lillys championship recipe for the pork and made Keri C's hog apple baked beans. I posted a week or so ago that OSH had 9 lbs of Nature's Grilling Hardwood...

Also, if you can't find a food grade container I have taken a plastic turkey bag and lined a bucket with it. Worked pretty good in a pinch. Check local bakeries or food places to see if they have any they're going to throw out.