Still cooking on my Weber cookers


 
D

Dave Russell

TVWBB Honor Circle
It's been awhile, folks, but since I still cook weekly on my Weber cookers I figured I can at least get back to checking in and weighing in from time to time. What's new, you ask? Well, I recently got a BBQ Guru PartyQ, mainly to better time long butt/brisket cooks without water in the pan. We like the crispy bark best! ;) Ya'll have a great weekend. Dave
 
Thanks, Tony and J. It's still fun to entertain new techniques, mods, and such, and this site is a good place to start. And thankfully, the weather's looking a lot better for it. :wsm:
 
Hey Dave glad to hear from you. It's been a long cold winter here too. I have not done much outdoor cooking since Christmas. Looks like we're still in a deep freeze for a while yet.
 
Long time no see-um Dave.
Glad you're back!
An ATC?? and no water in the pan to boot.. My, how times are a changing.:wsm:
Good for you that you're trying new techniques /mods.
Weather still sucks!

Tim
 
Thanks, guys. Glad to be back.

Timothy, man, I've been trying different things with my weber cookers ever since I bought the first one! Wet, dry, foil, paper, up, down, flip, mop, spritz, leave it the heck alone, fast, slow, and everything in between. There's upsides and downsides to most every technique, and more than one way to skin a cat, for sure. However, do things enough and we all develop preferences, for sure!

Main reason I got the ATC is for butt cooks, although I'll probably try some rib cooks with it as well. I spend more in batteries than the money saved in using less charcoal with a dry pan. However, the bark is a lot better, with probably more of a difference on my 18" since the pan is much closer to the fire.
 
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