Post by rick13175 on Jun 8, 2015 8:56:54 GMT -5
Joined this forum last week and have already seen lots of great tips, techniques and recipes. Bought a weber master touch about two weeks ago and just got the smokenator in the mail. I have been an avid follower of amazingribs.com for many years and I recommend that site as a supplement to this one. Up until I purchased the weber, I had been cooking on a pretty worn out old sunbeam gasser. It was a chore to get the heat down low enough to do any low and slow, but it did turn out some fairly tasty meals. I use my thermapen and maverick et-732 religiously in cooking. All of the years of using the gasser actually helped me tremendously in setting up and using the weber. I was able to quickly manage the temperatures very accurately using the vents and amounts of charcoal. I made a 5lb smoked pork butt yesterday and it turned out beautifully after about a 10-hour cook. I did drill a hole just below the upper grate and installed an electrical nipple (saw this on another site), so I could run my thermometer probes. I know a lot of folks advocate drilling the hole above the grate and for me it was just a matter of choice--I didn't want the nipple interfering with taking the grate in or out of the grill. It is just a touch of a hassle threading the probes through, but certainly not insurmountable. I use Kingsford (blue bag) charcoal and I seem to get nice long, steady burns with it. I fire the charcoal off using the weber chimney, but call me lazy if you will, I use my coleman camp stove with the chimney over the burner to get it lit. It works great for lighting the very small batches of "starter" coals for the minion method. Looking forward to reading all the great ideas on this site.