Recent content by saurus53

A J-hook is the most obvious answer, it just seemed like in all the videos, DIY blogs, forums, articles, etc I've read, I've never come across anybody addressing it.

What's up guys... So this may be a dumb question, but does anyone know if somebody manufacturers something (or if anyone has a technique) for the Weber kettle to hold your food grate while you light a chimney of coals on the coal grate? Right now my only options are to put the food grate on the...

Just finished grubbing. Sauce was applied at the table and the skin came out pretty good (some wings better than others). I would maybe dry brine overnight next time to dry out the surface a little more, and maybe smoke at a higher temp. All in all, today was a win.

About 40 min into the smoke, I rotated the wingettes and drumettes. The wingettes started on the Hover Grill and seemed to be cooking a little better than the drumettes. It may have just been a perception thing because the rising smoke gave the top rack more color, or more likely it was because...

I'd prefer a little pinker as well, but that crust is looking damn good!

Last weekend I smoked 2 boneless butts about 5lb each at 230F until it hit 198F and the other was at 203F. Started at 5:30am and finished around 2-3pm. Came out great! Good luck brother!

I've avoided chicken wings for a while now because I hear it's tough to get the skin right. They have to be reverse seared on the grill or under the broiler, or deep fried, blah blah blah. But no guts no glory, right? Half of these guys will get Buffalo sauce, the other half will get an Asian...

Hey everyone. I'm an engineer in the Boston area. After years of renting, I finally bought my first back yard. Lucky me, the yard even came with a house! Anyway, I consequently also bought my first grills. I'm currently working with a Weber 22.5" kettle w/ Smokenator and a Weber Spirit 3-burner...