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  1. T

    Conversion from propane to natural gas

    Thank you for the chart link. That is the same chart which I used. #53 drill bit at pressure of 7 should yield ~12000 btu per burner. There are 3 burners, so 36000 btu is just under the rated 37,500 btu of the grill.
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    Conversion from propane to natural gas

    Thank you all for the help.
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    Conversion from propane to natural gas

    Picture of Label Apparently I cannot post pictures. Info on label: Part number 61000001 Serial number GN50883XX XX is for privacy reasons 37500 BTU Gas pressure 11" WC
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    Conversion from propane to natural gas

    I don't just do anything "willy nilly". I explained how I got here. I asked one simple question. Are the valves different on propane grills versus natural gas grills? Specifically on my Weber Genesis II. I would appreciate it if anyone who is knowledgeable about my question can answer it.
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    Conversion from propane to natural gas

    I got a brand new Weber Genesis II S-310 Stainless propane grill for half price. I bought it thinking it should not be hard to convert to natural gas. I looked up the size of the drill bit required for making the orifices the correct size for around 12,000 btu on each burner using natural...
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    Is the water pan even necessary at all?

    Thanks again for your input everyone. Especially Tom M and John Bridgman. I was hoping more people had actually tried this so I could benefit from several people's experience. I think I will try it with some items that don't have a ton of fat and just see how it goes. I realize that any...
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    Is the water pan even necessary at all?

    I have a foil lined pan soaking with soapy water right now because the drippings got around the foil and burned on.
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    Is the water pan even necessary at all?

    Thanks for sharing your experiences!
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    Is the water pan even necessary at all?

    What is a BDS? I understand UDS. Thanks!!
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    Is the water pan even necessary at all?

    I am curious if anyone has tried smoking in the WSM with no water pan or any other radiant heat barrier. Just letting the drippings hit the charcoal. What was your opinion of the results? I mainly smoke pork butts and ribs. Thanks for your responses.
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    Ribs: What am I doing wrong?

    IMO... The temp is the main thing you need to correct. I suggest you go ahead and try cooking at 270. I used to be just like you are. I was afraid I would overcook and the meat would be dry. I always pulled it off the smoker too early. It would be technically "done" but tough. In my experience...

 

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