G
Guest
Guest
Hi All!
I'm just at the beginning of my first cook and so far it has not gone very well (still fun, though).
I am making BRITU and can't get to the BRITU page (see my post below). I've got a work-around for that so it's no longer a problem.
My WSM came with a big "blemish" on the bottom lip of the middle section. I didn't think it would matter but I can actually see into the WSM through where the blemish is. I must be loosing heat there.
My Maverick temp guage came yesterday and the transmiter is broken (yes, I did turn it on /infopop/emoticons/icon_biggrin.gif )
I tried changing the batteries but still no go. I took my weber thermometer out of my grill and stuck it in the top vent of the WSM. It says 250 so I assume that the internal temp must be about right (assuming it is accurate).
Thanks to this great forum (which I read several times) I was pretty much able to do the whole process from memory. I'll report my results later on.
I do have two questions.
1. Even with the vents open, the weber thermometer says it's under 250. Should I add coals?
2. I'm using a rib rack. Do I need to "flip the ribs?
Thanks!
Craig
I'm just at the beginning of my first cook and so far it has not gone very well (still fun, though).
I am making BRITU and can't get to the BRITU page (see my post below). I've got a work-around for that so it's no longer a problem.
My WSM came with a big "blemish" on the bottom lip of the middle section. I didn't think it would matter but I can actually see into the WSM through where the blemish is. I must be loosing heat there.
My Maverick temp guage came yesterday and the transmiter is broken (yes, I did turn it on /infopop/emoticons/icon_biggrin.gif )
I tried changing the batteries but still no go. I took my weber thermometer out of my grill and stuck it in the top vent of the WSM. It says 250 so I assume that the internal temp must be about right (assuming it is accurate).
Thanks to this great forum (which I read several times) I was pretty much able to do the whole process from memory. I'll report my results later on.
I do have two questions.
1. Even with the vents open, the weber thermometer says it's under 250. Should I add coals?
2. I'm using a rib rack. Do I need to "flip the ribs?
Thanks!
Craig