Hi all,
A little background -
I got a Weber Silver Line gas grill about 10 years ago, I only replaced a few minor parts during that time and it still works great. I just hope they don't go cheap on us like so many other US companies. Anyhow, I have done quite a bit of slow cooking on that unit and after lots of experimentation and practice I can do a real good job.
However, the problem is that no matter what you are too close to the heat and with a good thermometer I know that the temp can vary 100 degs over just a few inches. So i use an elevated chicken rack and you still have to flip and turn the meat at least once and I never seem to get a real good bark on beef or good browning on chicken (I don't bother with wood - cannot replenish during cooking). Too much trouble and can be stressful trying to keep that temp at 225 deg or so. The slightest wind throws everything way off.
Anyhow, the reason I mention all of this is that I know nothing is as simple as it seems for great results. The wife got me the Americas test kitchen grilling book with the grill and that really helped get me up to speed. Without that book I'd still be guessing on how to grill and slow cook (it does not cover smoking of course).
For this Weber Smokey Mountain 18,5", whats the best way to get up to speed?
For example,
I have heard it mentioned that there are some mods which make it run a lot better.
What kind of charcoal to use, how much etc?
Thanks for any tips.
BTW, I live in SJ, CA and there are not really many, if any good BBQ joints in this area (IMO). I think they tend to cater mostly to children (which I understand- they have to make money) and thus the ribs are low on rub. I use the country style ribs with a pretty potent rub and I think they are way better (most of the time!) than the BBQ in my area.
A little background -
I got a Weber Silver Line gas grill about 10 years ago, I only replaced a few minor parts during that time and it still works great. I just hope they don't go cheap on us like so many other US companies. Anyhow, I have done quite a bit of slow cooking on that unit and after lots of experimentation and practice I can do a real good job.
However, the problem is that no matter what you are too close to the heat and with a good thermometer I know that the temp can vary 100 degs over just a few inches. So i use an elevated chicken rack and you still have to flip and turn the meat at least once and I never seem to get a real good bark on beef or good browning on chicken (I don't bother with wood - cannot replenish during cooking). Too much trouble and can be stressful trying to keep that temp at 225 deg or so. The slightest wind throws everything way off.
Anyhow, the reason I mention all of this is that I know nothing is as simple as it seems for great results. The wife got me the Americas test kitchen grilling book with the grill and that really helped get me up to speed. Without that book I'd still be guessing on how to grill and slow cook (it does not cover smoking of course).
For this Weber Smokey Mountain 18,5", whats the best way to get up to speed?
For example,
I have heard it mentioned that there are some mods which make it run a lot better.
What kind of charcoal to use, how much etc?
Thanks for any tips.
BTW, I live in SJ, CA and there are not really many, if any good BBQ joints in this area (IMO). I think they tend to cater mostly to children (which I understand- they have to make money) and thus the ribs are low on rub. I use the country style ribs with a pretty potent rub and I think they are way better (most of the time!) than the BBQ in my area.