Papa D Bryan
TVWBB Member
First I want to thank Chris and all involved for running this website. I have high hopes that I will get a lot of great information, tips, hacks and snacks!
I’m not a huge smoke man but can make some really tasty pork chops, burgers and poppers. After baking my 15th pizza in my Weber 310, I feel like I’m getting the hang of it and will never cook one again in the inside oven.
I have literally worn the wheels off my pit where the rubber has fallen off all four wheels, but it keeps rolling to my cooking spot. I found this forum while searching for replacement burners today, I got 13 years out of the original ones so no complaints. Will be doing a search on this subject for anyone who has been down that path.
I add smoke and flames to my grilling by setting a 9x9 metal pan on top of the flavor bars right below the grate. Mesquite wood is my favorite for flavoring meats but these chops were done with oak bark chips gathered from the ground and was pretty good.
Anyway, looking forward to chatting with everyone. Keep warm and merry Christmas!
I’m not a huge smoke man but can make some really tasty pork chops, burgers and poppers. After baking my 15th pizza in my Weber 310, I feel like I’m getting the hang of it and will never cook one again in the inside oven.
I have literally worn the wheels off my pit where the rubber has fallen off all four wheels, but it keeps rolling to my cooking spot. I found this forum while searching for replacement burners today, I got 13 years out of the original ones so no complaints. Will be doing a search on this subject for anyone who has been down that path.
I add smoke and flames to my grilling by setting a 9x9 metal pan on top of the flavor bars right below the grate. Mesquite wood is my favorite for flavoring meats but these chops were done with oak bark chips gathered from the ground and was pretty good.
Anyway, looking forward to chatting with everyone. Keep warm and merry Christmas!
