First Fattie
- Thread starter jc87
- Start date
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- Feb 5, 2015
- 9
- 10
Thank you! and sadly no sliced shots, once I started slicing I started eating haha.
It was prefect on the inside at 165* perfectly moist and cooked for venison, well for me at least, Towards the end of the cook I bumped the heat to about 275 to help crisp up the bacon. Next time i'll bump up the heat sooner in the cook to help crisp it even more.
It was prefect on the inside at 165* perfectly moist and cooked for venison, well for me at least, Towards the end of the cook I bumped the heat to about 275 to help crisp up the bacon. Next time i'll bump up the heat sooner in the cook to help crisp it even more.
timberjet
Master of the Pit
Nice. That's the first post I have seen on the site with a pic of the true Weber Mini. Boy I really want one of those but the price is a little steep. How well does it work for ya?
- Feb 5, 2015
- 9
- 10
Honestly for me and my girlfriend and a few friends its perfect, it also doesn't use a ton of charcoal. And its like the bigger Weber's, so once its at temp it stays there. Only issue is i need to cut ribs in half but i can live with that. But i highly recommend it
timberjet
Master of the Pit
The only thing that gets me is that I can build one for under a hundred bucks. Sure looks sexy though. I used to do my ribs like this when I had the old ECB.
You could get a bunch of whole racks on like this. They turn out just as good.
You could get a bunch of whole racks on like this. They turn out just as good.
smoked alaskan
Smoking Fanatic
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