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Got a later start this morning than I meant to. I tend to underestimate how long setup is going to take me. Also, it was pretty cold, upper 40's, so it was tough to gauge the changeover from heavy smoke to TBS.
I'm aiming for 300-325. May or may not foil, depending on how things go.
Pork...
Hello all, glad to be aboard. Thanks for the invite Jimmy!
I'm in South NJ just outside Philly. For anyone in my neck of the woods, how is the Pennsauken Restaurant Depot? Wondering about their prices/selection. I was considering either joining KCBS or just getting a business license for...
I found a guy on a weber specific forum who did the same thing when making his handle and reached out to him to see if he had any luck with a vent fix. Either half or more of the problem is that the bend caused the rivet to loosen quite a bit. Simply replacing that with a bolt may do the trick...
I've been doing them on the 22" kettle in the 275-300 range and wrap in foil when it hits the stall, but want to try it a little different for once. I'm looking for a pretty heavy bark this time, and want to skip the foil. To that end, my rub won't have any sugar. I'm hoping the no sugar/low and...
Thanks for the tips Case! I'll likely add side vents down the line, but am also keeping an eye out for cheap SJG's on craigslist.
Since I don't have control exactly where I want it to be yet, I'm going to keep the thread going a little longer if that's OK.
Picnic is on sale in my neck of the...
Second run. Goals are to reach and hold 250 for an hour as a test, then crank to 350+ and cook wings.
Started with a mostly full basket, mostly fresh with some used, and placed a weber cube on the edge per dirtsailor's suggestion. This is 3:20pm, about 4 minutes after lighting:
3:27 pm. I...
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