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Strictly speaking I don't know if it's grilling because it's done in a skillet.... A very hot cast iron skillet that has to be heated on a burner....... Blackening was popularized by chef Paul Prudhomme to give food cooked in a kitchen chargrilled flavor. It's not something you would try in...

Havent seen that price in a while😊. Just picked one up. I went there for it....but price was surprise

So for the first time, I didn't smoke my pastrami to completion. I slow smoked it to 150F and then let it spend overnight in the refrigerator.... And then steamed it in the oven. Simple to do in a roaster pan in the oven just put a rack in the bottom and pour in a little bit of water cover it...

Changed my 3-in casters out to 5-in. The rubber had gotten hard on the harbor freight 3-in casters, and the side of the rubber had even broken off of one. This material seems to be more urethane-like. Rolls easier too. At $3 a piece I didn't expect much from the harbor freight casters...

So I finally got around to adding an air distribution pipe for my blower. These are common over on the heater meter forum. Not done yet. Still have to drill the air holes in the ring, But I thought I could include some pics. The reason for doing this is to help the charcoal basket burn evenly...

After much procrastination, I finally did another small mod I've been thinking about for a while. I put some legs on my lower grate so that I could sit it on top of my top grate. The bottom line is I want to be able to access some foods easier, namely ribs and chicken thighs. The lower grate...

Couple racks loun back ribs with corn and boudin First time I ever cut the racks in half to cook them. But at least that way I could cook them flat on the top grate. I've been" window shopping_ for gravity feed cooker just so I can cook ribs flat and handle them easier than my wsm 18 does...

Who's had good results with high heat paint on WSM, particularly like the aluminum door., Etc if someone wanted to bling there smoker out? Or any smoker for that matter that's uninsulated.

So this was something I had on my mind for a while, adding handles to the bottom section to make it easy to carry and dump the ash. Instead of carrying it by the legs etc. So I finally got around to putting some handles there. I clean the creosote about a week ago and I've been doing some...

Okay I've read a lot of posts before about people who screwed up. Not necessarily on this site. They left meat out too long before cooking it. Greater than the 2-hour limit..... In some case they left it in a car overnight..... Or they let their food cool off accidentally because their...

I have a stainless hinge on my 22-in kettle. I went outside and found that my wife had apparently left the lid up after cooking the other night and the wind had blown the kettle over. Probably the reason that Weber doesn't include such a thing.. heads up. Never leave it unattended with...

In the middle of a cook I went outside to Spritz and found my heater meter looking like this...... Still working fine via Wi-Fi on my phone.......but showing some garbage reading in huge letters on the display. When set to large Probe 1 reading.....but probe 1 is 260F.......not this

Started a cook last night 6 pm, pork butt Woke up 3am , looked at phone,. Temp was 160 Had a high alarm enabled at 160....with a 160 setpoint. Been holding 160 nice for 2 hrs..... I should have checked alarm page.....but why would alarms from a cook or whatever need to be preserved for...

Threw ribs on wsm yesterday, hot sunny day. Came inside, was doing chores, putting dishes away.....heard what sounded like rain Yep. Sudden shower. Raining hard. On my non- water-resistant-at-all heatermeter. pretty much every afternoon this time of year is a good chance of that happening. I...

My 22.5" kettle legs rusted thru. the problem was the one touch wiper actually removed the porcelain over the spot welds where the legs were attached. And then it rusted through in those spots. obviously the spot welding procedure distorted the bowl and caused the bump at that spot When I...

Meat probe reads and alarms work and such but it's not graphing what could be the problem? Could a setting have a got corrupted? Before I reload everything?

If only i hadnt cooked and sliced up a loin just 2 weeks ago...

Going thru pics on my phone Thought id post how they bbq in middle east Bedouin method they call Zarb. Jordanian bbq. Today they use metal drums buried in ground Build fire in bottom, let burn down to coals Put racks of lamb meat inside, note pot of rice/water on bottom Cover and bury w sand...

Ribs I cooked today.....I consider....repulsive Thought I'd cook some spare ribs, to practice with them mostly. I usually do loin back. So I fired up the wsm 18, Weber briquettes, couple chunks apple wood and a chunk of oak. Put hot coals in center.(normally I would spread out on top for...

First time, I cannot remove my lid from my 18 WSM at all. I've got handles and good leverage to pull..... And after cooking ribs today that lid is stuck tight. It's not even cold outside here. Guess I got to heat it back up to get the lid off..... Then clean it some. Although I hate to lose...