I've had my Kettle, a 26er, for about a year now. Early on I broke the One-Touch System and couldn't do Low N Slow or good temperature control. I have really young kids and a busy job and, while I would grill all the time, I never got around to fixing the One-Touch. Then winter came and that was that. I finally fixed it this past week.
I used this forum and Meathead's book as my main guides.
First project was ribs, which I've wanted to do for a long time.
I had some different rubs that I wanted to try, so I tried 2 different rubs on the same rack of spareribs. I put the rub in this morning with some water and let it sit for 2-3 hours.
I fired up the grill and used the SnS Deluxe (I prefer it to the XL for grill space), using Weber Briquettes and Apple wood.
I got the grill up to 225 and it sat there for a bit before jumping to 270. I got it back down and then it wavered between 215 and 255 the rest of the way.
It was a lot of tinkering with the vents on my part as it jumped between 220 and 255.
Eventually I stopped tinkering too much, had some beer, and just let it be...tinkering every so often.
At the 3 hour mark it was looking dry, and so I started spritzing with water and apple cider vinegar. I spritzed every half hour after that.
It probably could have used another half hour, but the kids were starving and so I pulled at 4.5 hours.
The ribs were way better than I expected. Pleasantly surprised.
Is there a way to get the temp to stay more constant? Is it the same experience on a WSM?
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