Hello from the Space Coast


 
E

Eugene A

TVWBB Fan
Hello, Everyone:

In my inimitable style, I'm trying to run before I learn how to walk.

Back in June I acquired a Webber kettle (Performer Silver), dipped my toe in the charcoal grilling/barbecuing waters, and now I'm jumping in all the way. I'll be getting my WSM (18.5") in a few weeks. Before I do any kind of cooking, as I did with my kettle, I plan on doing at least one test run to see how the temp rises/falls, to go through the motions of set-up and tear-down, and to play with some after-market stuff I bought in anticipation of getting the WSM.

I'm trying to weave whatever charcoal 'cue knowledge I get from all of you into the stuff I learned from using my Weber Genesis 1000, if it's possible to morph from propane to charcoal. I have my two Weber grilling books, a book from America's Test Kitchen, both books by Myron Mixon, a gazillion recipes from foodnetwork.com and the McCormack website. I am quickly approaching the stage of "paralysis by analysis," having so much information that I'm starting to panic before I even get started.

So, be forewarned, all my 'cue brethren. I'll be coming at you with the most mundane questions, and some that are way outside the bell curve.

I'm looking forward to learning as much as possible, and unlearning what I think I know.

Thank you, everyone, in advance for your patience.
 
Welcome to the form, I love my Performer and I also have a 22 WSM. I have been able to take any recipe for cooking on gas and convert it to cooking over charcoal. I feel that you have more control using charcoal because you have different temperature zones on the charcoal grill then you can get with gas. Again welcome and there are many....many knowledgeable members here that can make suggestions to any question, so have fun and prepare to make your own posts.
 
Welcome to the forum. I'm a big believer in the KISS method of BBQ. Don't get hung up on methods and temps. Pick a temp to cook at and cook till probe tender. Easy peasy.
 
Welcome aboard Eugene! What Mr. Sample says is true, keep it simple, relax and cook until it's done. Don't over think
the process and whatever you do, do not chase temps, it will drive ya crazy! Ask me!!;)
 
Welcome Eugene, the most important thing is have fun doing it. I enjoy creating and use all the Webers all the time. Each has its attractions for me and what it does best.
 
Welcome aboard Eugene. Don't get too hung up with the analysis, just grab some meat and start cooking.
You are going to be surprised at how easy it is to cook great food on your Webers.
 
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