Search results

i have 18# of pork butt on the smoker for pulled pork. It has seasoning on it. I'm wondering what the thoughts might be about throwing a cup of bourbon into the final mix. Thanks in advance. Mark

I ordered a set of grillgrates for my Weber Performer after learning of them via a thread in this forum. I've used them twice and, at this point, I wonder the following: One purpose (main purpose?) of the gg is to prevent flare up. Does this feature work to prevent the char effect that so many...

I am not sure this is the right forum for this post, but the moderators can move it is it isn't. I have a WSM 22.5 and I am considering some sort of temperature control device. Will the pitmaster do the trick? If not, what model of stoker should I get? TIA, Mark

I have a heck of a time getting it to light. I think I follow the instructions. Press in for 10 seconds or so, turn to ignite, and continue to hold. Am I going it incorrectly?

For many years I've grilled steaks, burger, pork chops with the grill cover up. The idea is that when the cover is closed I am getting the oven effect. However somebody told me that Weber Grills are designed to create air flow or something to eliminate the oven effect when grilling with the...

I had a Genesis Silver B and then switched to a Charbroil/TEC (2 infrared, 2 regular burners) and I really liked it while it worked as it was supposed to. I like the infrared alot, and I like having 4 burners on the surface (in addition to the rotisserie and side). I like the surface area that...

Any particularly good rubs for a sirloin tip roast? I've not smoked a sirloin tip roast before, so if you have suggestions in addition to the recipe for a good roast, please share. Mark