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1
WSM: Weber Smokey Mountain / Re: Brisket on 18 inch WSM
« Last post by Caver42 on Today at 07:42:02 AM »
Thanks everyone apparently it's a go with a reasonably sized brisket. Thanks for your help.
2
WSM: Weber Smokey Mountain / rib hanging kit
« Last post by Caver42 on Today at 07:39:09 AM »
What are recommendations for a rib hanging kit for an 18.5 inch WSM? I contacted Gateway but they could not assure me the 30gal kit would fit my 18.5 inch WSM.
4
Weber Grill Forum (Grills, Accessories) / Re: Painted Lime RRR
« Last post by Bertl on Today at 06:53:22 AM »
Great restore, reminds me in the Gourmet @Lowbrass a couple years back.

Sent from my SM-G950F using Weber Kettle Club mobile app
5
Weber Grill Forum (Grills, Accessories) / Re: Tease thread
« Last post by glrasmussen on Today at 06:47:51 AM »
6
Wild! Nice score!
7
Oh man - very cool!
8
Introduce Yourself / Re: Hi from Ireland
« Last post by jhagestad on Today at 05:52:04 AM »
Welcome from Highland Park, Illinois, USA!

For ribs, try the snake method for coal arrangement (lots of videos on YouTube on how to set up, light and control on your kettle). The 3-2-1 method is a tried-and-true method for ribs (I use this myself - 3 hours in the smoke, 2 hours double wrapped in foil, 1 hour unwrapped (no smoke) and add sauce to set). For ribs, I like to put the rub on my ribs the night before and let them get friendly in the refrigerator. Just before I put the ribs on the grill the next day, I add more rub to cover any spots that might have worn off.

Based on what folks have shared with me and my own personal experience in smoking with my kettle: 1) invest in a wireless thermometer so you know what the temperature is inside the grill; 2) target temp is a range - not an exact number; 3) try different recipes - I was shocked at the variations out there and what fit my palate best (check out Malcolm Reed's YouTube videos as I think he makes the bbq process very simple); 4) don't get stressed out - have fun. It's a 5-6 hour cook, so get comfy.

Good luck! Can't wait to hear how things go the next few times you smoke!
9
Introduce Yourself / Re: Hello from northern Massachusetts
« Last post by jhagestad on Today at 05:37:41 AM »
Hey George - welcome from Highland Park, Illinois (north of Chicago)! We love pics so when you have anything to share, we'd love to see it! This is a great group - I've learned a ton and gained the confidence to mod my grill (something I never would have done before joining). Enjoy! Jim
10
Charcoal Grilling & BBQ / Re: A code
« Last post by bamakettles on Today at 05:33:44 AM »
Had it for a while decided to do something tonight and do a maintenance burn. 1st time firing her up decided to throw a pack of bacon on her. The lid has choroseal on it. It killes rust. It will clean off later like I said maintenance burn. Her original triangle is in evaporust.

Not sure what that is on the lid, never heard of choroseal... would like to see the end result once it's cleaned up.  I did some cooking grates recently in evaporust with some positive results, although I had 6 grates to do and the evaporust evaporated before I could finish.  I decided not to get another $25 gallon of it for that purpose since the results were not that great.  Will be interested to see what it does with a triangle.
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