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Post by stuart on Oct 9, 2009 9:50:58 GMT -5
I tried to make ribs recently in NH and it was windy. I couldn't get the grill surface past 195 degrees. I wrapped a blanket around the BBQ and the temperature was great until the blanket caught on fire. (We finished the ribs in the electric range... boo... but they were great).
So... does anyone have experience with insulating the Weber Grill so we can cook later into the season?
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Post by lytefly on Oct 11, 2009 10:50:21 GMT -5
I tried to make ribs recently in NH and it was windy. I couldn't get the grill surface past 195 degrees. I wrapped a blanket around the BBQ and the temperature was great until the blanket caught on fire. (We finished the ribs in the electric range... boo... but they were great). So... does anyone have experience with insulating the Weber Grill so we can cook later into the season? Wow! I had an issue one time where I was having difficulty getting my temps up. If you have seen some of my other posts, you see that I tend not to use the water tray in the Smokenator and use one on top. I ended up sliding the water tray to the side (above one of the round holes rather than the Smokenator water tray slot), this allowed more heat to come out of the Smokenator. Worked great. Another option is to simply let your water evaporate and smoke without water until your temps rise to where you want them. One thing I would do in those circumstances would be to light more coals initially and get the temp up nicely before you add the food. Frankly, I'm not sure how you would go about insulating the grill. |
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Post by ecripps on Oct 12, 2009 17:59:48 GMT -5
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Post by stuart on Oct 14, 2009 13:18:48 GMT -5
thank you Ed. This is just what I needed and it is a fun site. Lot's of creativity. |
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