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  1. joe cossack

    Can’t get charcoal hot enough for long periods

    I also have the Weber grates that are thicker and have the substitutional center. You can put a griddle or the sear mark pan. I hate it because the center always falls out when cleaning the grate. I suppose that one would give me grill marks. What other grates do you use to acquire grill marks...
  2. joe cossack

    Can’t get charcoal hot enough for long periods

    I use a chimney. Lit the coals using the wax cubes. Coals were hot, red and top was ashy. The pics without the chicken patties were with the cover off. Putting the cover on, it wasn’t hot enough to get grill marks. I added some fresh briquettes to try getting some new ignition. Guys this is...
  3. joe cossack

    Storing your bbq accessories

    Possible picture?
  4. joe cossack

    Storing your bbq accessories

    Ha- well I guess that’s been my method too. I will probably buy a big storage bin
  5. joe cossack

    Storing your bbq accessories

    Ever since I bought my Weber kettle I’ve acquired a lot of accessories. From grates to pans to vortex... I had the idea to keep what I could stored by my grill since I have the storage space. Just curious if any of you do the same? I have 2 grates so the one I’m not using I’d like to store in a...
  6. joe cossack

    Raising temps for a sear

    So I took some pics. Cover on and cover off. I see the glow of the hot coals with the cover off. I am running through a lot of charcoal. More than I think I should to cook chicken patties. I let my charcoal get screaming hot, dump the coals, cover them to clean the grates, then apply my food...
  7. joe cossack

    Raising temps for a sear

    I wanted a sear after a low and slow Also when I’ve started a 2nd chimney once I pour it, all the charcoal dust got on my chicken How do you guys do this? I feel like I can’t get the hang of this. With the lid off I see the coals heat up, I see the red. Putting the lid on with the vents open...
  8. joe cossack

    Raising temps for a sear

    Hello everyone I have been a gas griller for my whole life and recently added a Weber kettle. I’m having trouble getting my charcoal screaming hot for a nice sear -Or if I do get those high temps, I am not keeping them for long. I grill chicken mostly and steak. I use the chimney too. My...
  9. joe cossack

    weber kettle temperature control

    TY
  10. joe cossack

    Thick Rib Eye Weber Kettle Reverse Sear 1st time

    When using a cast iron on a weber kettle, at what point do you put the pan on the kettle? When the steak reaches temp (100?)? And when do you add your butter, hard fat, garlic, herbs...?
  11. joe cossack

    weber kettle temperature control

    I see the #250 often as far as 250 degrees. On a kettle, how do you keep the temp low to cook at 250 for a long time? Also how do you then get the temp screaming for a sear (reverse sear)?
  12. joe cossack

    Thick Rib Eye Weber Kettle Reverse Sear 1st time

    Just curious do you sear BOTH sides, or just the side that wasn't used for the indirect cook?
  13. joe cossack

    Thick Rib Eye Weber Kettle Reverse Sear 1st time

    Hello everyone, looking for some advice. 1st off- Every reverse sear video or article I've read most talk about a 45 -60 minute cook time into total. I've never cooked a steak for more than 5-10 in total, so this feels a bit over the top. I do not have a "low and sear" but will be using the...
  14. joe cossack

    1st short rib smoke on Masterbuilt

    These were from the butcher. I asked for short ribs. What would you have asked for? Plate Ribs? Those Are the larger ones? Enlighten please
  15. joe cossack

    1st short rib smoke on Masterbuilt

    So where exactly would you say I went wrong? I wanted a dark bark and achieved that. They weren’t juicy, but I did leave them on for 6-7 hours at 260. If these were the “plate” ribs maybe the heat and time would lend itself better. I’ll be doing my next cook soon. Looking for any tips for a...
  16. joe cossack

    1st short rib smoke on Masterbuilt

    1st time - taste good but not as moist as I’d like, smoke ring? Not sure
  17. joe cossack

    1st short rib smoke on Masterbuilt

    I put beer in my water pan and it burnt the beer. I only smoked the first 3 hours - possible I used too much smoke?
  18. joe cossack

    1st short rib smoke on Masterbuilt

    Put them On for 3 hours using hickory and mesquite. After 3 hours I stopped smoking them. They have been sitting at 260, and I give them a spritz of beef broth every 30-40 checking for tenderness. I read the toothpick should feel like going through melted butter. Anything else I should be doing?
  19. joe cossack

    Plans for a Weber Kettle grill table

    Thanks
  20. joe cossack

    Bodacious Beef Ribs, No More Teasing, Time to Start Pleasing

    I’m now 3 hours in. Spritzed with some low sodium beef broth, but no wrap. Not sure what the next step is. I’m looking for bark. Steven Raichlen says 8-10 hours, some of you have said 6 hours - every cook is different I know. I’m not adding any more wood chips, temp is 260. I’m guessing I just...
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