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Guest
Guest
I just got my new bbq and am ready to use right away. I've used a regular Weber for a couple years.
I'm going to do a king salmon and try to start by following the cooking listing at this site. When the author says he puts a full chimmney of briquets, does that mean a Weber chimmney full - which is quite a lot?
Also, I haven't had much luck putting a lid or oven door on the Polder cable. Is that the way most people do it or do they run it through the top vent?
Thanks.
I'm going to do a king salmon and try to start by following the cooking listing at this site. When the author says he puts a full chimmney of briquets, does that mean a Weber chimmney full - which is quite a lot?
Also, I haven't had much luck putting a lid or oven door on the Polder cable. Is that the way most people do it or do they run it through the top vent?
Thanks.