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That's a beauty, and Robert is a stand up guy, but don't tell him I said so.

Your secret is safe here.  ;)
That's beautiful.  Congratulations, and many happy cooks on it!
What a cool gesture!  Robertís a great guy - so thoughtful.  Congratulations on your retirement and enjoy your cooks on that beauty!

Sent from my iPhone using Weber Kettle Club
Very nice! I'm sure you will give it the care it deserves. Congrats on the upcoming retirement.
Nice view while standing at the grill "working" on cooking. Have fun.
Weber Grill Forum (Grills, Accessories) / Re: Wedgewood 18 - The Final Presentation
« Last post by JEBIV on July 15, 2024, 09:54:43 AM »
That's a beauty, and Robert is a stand up guy, but don't tell him I said so.
Weber Grill Forum (Grills, Accessories) / Wedgewood 18 - The Final Presentation
« Last post by OkieGirl on July 15, 2024, 09:47:24 AM »
This little beauty has been posted on this forum at least one time before, and possibly more. But this will be the last time - because it has found its forever home. ;D
I understand this is a Euro color and it's a beautiful shade of blue. I was not aware that the MasterTouch was available as an 18 kettle.

It came from member AZ2FL. I had mentioned that retirement was on the not-too-distant horizon, and Rob sent this to me - as a retirement gift! I was floored - what amazing generosity!

It is in great condition. I polished it up a bit before reassembling, but I plan to give the ashpan more elbow grease (and CLR) later.

Thank you again Rob, this grill is awesome!
Charcoal Grilling & BBQ / rib question
« Last post by rober on July 15, 2024, 08:44:52 AM »
i've been cooking my ribs in my cajun bandit smoker for awhile. low & slow, 250* for 1.5 hours & another hour wrapped in foil. it's been a good formula. the last 2 times however wrapping them overcooked them to where the meat fell from the bone & they were greasy. i did everything the same as before. today i'm cooking them at 225 for 2 hours & will wrap them after i take them off the grill & see how that works.
Charcoal Grilling & BBQ / chicken skin
« Last post by rober on July 15, 2024, 08:20:50 AM »
when cooking directly over the coals bite through skin is not a problem but low & slow in the smoker it's always rubbery. because of this i started removing the skin & putting at the edge of the grate where in turns into a chicken version of pork rinds that are actually quite tasty. but, has anyone a technique for getting bite through skin in a smoker?
Off Topic / Re: No Explanation Necessary... Round 2
« Last post by ASpitzer on July 15, 2024, 07:41:35 AM »
You gotta love it when you pull the right string and zip!
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