Hi Everyone,
This is Joseph K from Irvine, CA. I hope everyone is safe and healthy during this strange situation we are in.
I am a meat lover but a newbie to grilling/smoking.
Recently, over memorial day weekend, I bought a Weber Master-touch.
I tried slow and sear rib eye. TWICE.
The first time was better. The second time, I brined for a day and it turned out so salty that I had to dispose 🗑 5 Costco prime rib eye steaks into the trash can.
One of the famous Youtube videos was telling, "be generous with salt" but I learned that cannot be too generous.
The next time I was preparing to cook, my 14 year old son was telling me "Dad, please be easy on salt, ok?"
He was the only one who was willing to go far to about half of the steak. After joining the table, taking one bite of my steak, I told everyone to stop!!!
I cooked marinated short ribs twice as well and they turned out to be fine. For these short ribs, I did over very hot fire searing. The cook time was short.
I learned that I have a lot to learn. At least I learned that. Hoping to learn from everyone in this forum and maybe one day, I can share what I learned.
I own 22" Weber Master-touch
, 14" Weber Smokey Joe 
(I bought this after the Master-touch. 
. Yet to try though...)
But, after reading some of articles here this week, I kind of regret not buying Weber 26" kettle or Weber Smokey Mountain. Maybe, my next projects after attaining good handle on my Master-touch and Smokey Joe.
My first goal is to learn how to handle fire and kettle to cook slow and/or smoke. (Oh, BTW, I failed BBQ ribs over July 4th... It turned out to be so dry and not done inside. I cooked for 5 hours. In between the temperature went down to 150F and I had to bring it up back to 250F though.
) So, whatever it takes long to cook, I think I have a high chance of failing. Has to be handling fire and temperature and keeping moist inside of the kettle.
I am happy that I found this forum and appreciate accepting me as a member. I am looking forward to getting to know you all.
This is Joseph K from Irvine, CA. I hope everyone is safe and healthy during this strange situation we are in.
I am a meat lover but a newbie to grilling/smoking.
Recently, over memorial day weekend, I bought a Weber Master-touch.
I tried slow and sear rib eye. TWICE.
The first time was better. The second time, I brined for a day and it turned out so salty that I had to dispose 🗑 5 Costco prime rib eye steaks into the trash can.
One of the famous Youtube videos was telling, "be generous with salt" but I learned that cannot be too generous.
The next time I was preparing to cook, my 14 year old son was telling me "Dad, please be easy on salt, ok?"
He was the only one who was willing to go far to about half of the steak. After joining the table, taking one bite of my steak, I told everyone to stop!!!I cooked marinated short ribs twice as well and they turned out to be fine. For these short ribs, I did over very hot fire searing. The cook time was short.
I learned that I have a lot to learn. At least I learned that. Hoping to learn from everyone in this forum and maybe one day, I can share what I learned.
I own 22" Weber Master-touch
, 14" Weber Smokey Joe (I bought this after the Master-touch. . Yet to try though...)But, after reading some of articles here this week, I kind of regret not buying Weber 26" kettle or Weber Smokey Mountain. Maybe, my next projects after attaining good handle on my Master-touch and Smokey Joe.
My first goal is to learn how to handle fire and kettle to cook slow and/or smoke. (Oh, BTW, I failed BBQ ribs over July 4th... It turned out to be so dry and not done inside. I cooked for 5 hours. In between the temperature went down to 150F and I had to bring it up back to 250F though.
) So, whatever it takes long to cook, I think I have a high chance of failing. Has to be handling fire and temperature and keeping moist inside of the kettle.I am happy that I found this forum and appreciate accepting me as a member. I am looking forward to getting to know you all.
Will never again. I think, normal seasoning is the right words. Snaking is something I have not tried. I am afraid of coal's foul smell getting into food though. Is there a way to get around that? And also, I realized the quality of charcoal matters a lot. I find Kingsfold's original leaves pure gray colored ash whereas other brands leave more towards blackish ash after burn. I am thinking that might be a clue to the foul smell? I am wondering... But, will study a bit more on charcoal and will definitely try snaking. I am not aware of fuse method if it is different from snaking.
in my rather short bbq experience. 
I tried other brands from Lowes/Home depot thinking I was saving money but I regretted humbly and went back and bought Kingsford blue right back.
