Recent posts

#61

Weber Grill Forum (Grills, Accessories) / Re: 2000 (DD, no serial) model...

Last post by Gringo - November 09, 2024, 09:09:24 AM

Hey John,

I've had more than a couple of these One-Touch cleaning kits seize on me or purchased them and they wouldn't move!

I don't know where to get a cross bar but there is a thread here and it was discussed. I know @JEBIV, sold me a few kits for old style sweeps without cross-bar and I think that'll work. He participated in that thread as well, awesome WKC member!  I'll update this post with that thread once I find it. (getting used to Web Version of WKC these days!)

Here's the thread I mentioned above: https://weberkettleclub.com/forums/index.php/topic,51712.msg502130.html#msg502130


I have found that some of them will "break lose" with a few different methods:
1. Heat the grill and spray some cooking oil or rub animal fat on the edges (use heat safe gloves for sure.
2. WD40 on the bottom side of the grill daily for a couple days
3. Angle Grinder (not easy or fun but will get the job done.

Apologies I couldn't help with the cross bar part!

B

#62

Charcoal Grilling & BBQ / Re: Slowing’ Into My First Coo...

Last post by Gringo - November 09, 2024, 08:52:31 AM

I'm sure everyone will appreciate the carnitas!  I'd be interested in hearing about your method and sauce recipe....


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Apologies for the long delay in repsonding, @bamakettles, to your note about process/recipe for this cook.  Many excuses (some good and some just lazy) but here is some info on my smoked carnitas cook(s). As you know, traditionally carnitas are pork butt chunks fried in lard. Until 3-4 years ago, I did not know Carnitas were just pork butt and cooked a bit differently; came to find this out when I offered to help a friend at his football party and he said, just bring some carnitas. Story begins there but won't bore you any more.

I usually chunk 8-10lb. butt and then use:

Rub (NOT traditional bbq)
1 1/2 tbsp Cumin
1 tbsp Garlic
1 tbsp Oregano
1/4 cup salt
1/4 cup black pepper
1/2 cup smoked paprika

Easy Marinade
2 Oranges (juiced)
1 Lime (juiced)
8 cloves of garlic (peeled)
1 cup of sweeten condensed milk
1 bottle (12-16oz) Mexican coke - should have Cane Sugar - conspiracies on the coke recipe last few years 

Onion Bed
2-4 large onions (sliced for rings)
6 Dried Bay Leaves
1 sliced lime
1 sliced orange
1 cup stock (chicken or veggie) can also use some of the marinade, if you don't put 1/2 bottle of the coke in.
1-2 half aluminum pans

Basic method
Rub the butt chunks with your cumin based recipe and allow to sit an hour
Pour marinade in bag or pot/pan and let sit overnight
Remove carnitas from marinate and let air dry couple hours before ready to cook
Get grill going to about 180-225
Setup bed of onion pan (for later)
Smoke with a fruit or nut wood chunks (Apple has been my go to as of late but works great with pecan or cherry)
Smoke for about 2-3 hours (decent browning all around)
Pull carnitas off grill into bed of onion foil pan and cover to return to grill
Crank heat up on grill to 325
Cook an other 2 hours at 325-350 until tender | Rest 30 mins and then use hand safe gloves to finger "pull"/squish the meat.

Serve with condiments (tortillas, pico de gallo, street corn, cojita cheese, cilantro, 1/4 limes, etc)

I'm not organized so thanks for putting up with scatter-brained thoughts on how I smoke/cook them.

I've also done the recipe and just vacuum sealed and put in Sous Vide for 18-30 hours and then on broil to crisp up skin. Amazing results. Hope that helps!

#63

Weber Grill Forum (Grills, Accessories) / 2000 (DD, no serial) model Mas...

Last post by John Hilton - November 09, 2024, 08:10:56 AM

Hey all,

I have a 2000 master-touch 22.5" (57cm), the damper is debossed with the letters "DD" so I assume its 2000 model. The kettle has been in storage for a year while some renovations were done.

The cleaning kit has seized up, rusted and the damper blades too. I am going to have to drill/grind it out. The ash cather ring is held in place by a metal bar and two retaining tips stick though the ring, which are all then bolted into place... anywhere I can get that retaining bar and the cleaning kit for this particular grill. I can reuse the bar, it is not in too bad shape, if the new H type cleaning kit system will fit?

Any guidance, google searches not yielding anything in the way of parts for the DD.

Best,
John

#64

Weber Grill Forum (Grills, Accessories) / Charcoal Reviews - What factor...

Last post by Gringo - November 09, 2024, 07:54:03 AM

I remember a few years back when, it seemed to me, Jealous devil was coming out on the market (4-5yrs ago)?  I saw it at a novelty BBQ shop and I bought a bag of briquettes (pricey but was worth a try). I loved it! but it was like $34 for a 17lb bag.  I then saw the Jealous devil a few weeks later for $29.99/17lb at Home Depot so I bought two bags.  Enjoyed those as well but it was a bit pricey for me and got settled in to B&B Orange bag for the next few years.

I see in the last year JD's prices have come down and they offer XL briquettes and lump on their product line. I also see that they've made their bags 20lbs and are now $18 at least in my area.  Much better deal so I purchased a stock for now.

I'll continue to go between JD and B&B orange bag as my main heating sources.  Also, I have purchased B&B logs (red 30lb bag) for several smokes and one pizza cook. Love the uniformity and long lasting burn on those as well.

#65

Off Topic / Re: No Explanation Necessary.....

Last post by Gringo - November 09, 2024, 04:03:07 AM

 


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#66

Weber Grill Forum (Grills, Accessories) / Re: Charcoal Reviews - What fa...

Last post by Babekyu - November 09, 2024, 03:16:35 AM

I've always used Kingsford briquettes, until recently when I bought a BBQ (from Facebook Marketplace), where the seller included a bag Cowboy lump.  I started buying the Cowboy lump because I had never used lump charcoal before and I thought it was a  nice change.  One huge draw back though, and I am curious if this is common when using lump charcoal, in that when I pour it into the kettle bowl or chimney, I am engulfed in a cloud of charcoal dust.  It gets all over everything, including my Performer table AND myself.  I have to blow the dust off of the table, and feel like I can't sit on my couch after eating unless I change my clothes or take a shower.  Is this common with lump charcoal?

#67

Weber Grill Forum (Grills, Accessories) / Re: Repro Wood Handles

Last post by zavod44 - November 08, 2024, 03:10:30 PM

I can certainly help you.  I just updated all my equipment.  Shoot me a text

847-454-570eight

#68

Weber Grill Forum (Grills, Accessories) / Re: Repro Wood Handles

Last post by dwnthehatch - November 08, 2024, 10:23:29 AM

He's still selling on eBay(see below) but best to on contact here.

https://www.ebay.com/sch/i.html?_ssn=executor70

#69

Weber Grill Forum (Grills, Accessories) / Re: LIVE!! Right now***WHATS O...

Last post by Dadkc - November 07, 2024, 09:59:49 PM

Thought we'd go big, get away from the usual shrimp. Almost there.

Let's eat !


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#70

Introduce Yourself / Re: New Here from Saint George...

Last post by Forrest - November 07, 2024, 04:17:28 PM

Hello Forrest and welcome from Huntsville, AL!  I thought I recognized you from the kettleheadz group on FB, saw your post on the addition of the Smoke and Sizzle for your ranch.  How do you like it so far?  I've got one too, just haven't used it yet.

Absolutely love the FlameTech Smoke and Sizzle! Recently did a rib cook with an entire split of Gambel oak, they came out better than any offset cooked ribs I've ever had.




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