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Found 10 results

  1. Anyone have any experience using the Vortex? If so I could use a little help for tomorrows cook. I want to do some chicken thighs with some indirect high heat. I'm looking to have some crispy skin and some moist meat. What do you suggest, and what tips do you have?
  2. I've got a recipe I'm going to give a try this Sunday. Has anyone done this at home on kettle grill? Would I be better off using the Weber Smokey Mountain with the water bowl removed? I don't have a rotisserie for my Webers and my Kamado Joe is in need of warranty service. Any words of advice or tips for this cook? I'm prepping the pork and making the marinade tomorrow. How should I set up the coals to cook this? Do I surround the meat with coals and let it cook like that, or bank the coals to one side and just rotate the meats every 15 minutes?
  3. I've got a recipe I'm going to give a try this Sunday. Has anyone done this at home on kettle grill? Would I be better off using the Weber Smokey Mountain with the water bowl removed? I don't have a rotisserie for my Webers and my Kamado Joe is in need of warranty service. Any words of advice or tips for this cook? I'm prepping the pork and making the marinade tomorrow. How should I set up the coals to cook this? Do I surround the meat with coals and let it cook like that, or bank the coals to one side and just rotate the meats every 15 minutes?
  4. Anyone else use B&B charcoal briquettes? Just used some on a pork butt on my Weber Performer via the snake method, and they are fantastic. I did a 2 x 2 row of briquettes with some apple and hickory chunks. Let me explain that a little better. I ran a row of two briquettes around the grill and topped it with another row of two wide briquettes, then put chunks of hickory and apple wood every 6". At first I had the vents on the Performer wide open and the temps began to spike. Then I closed the bottom vents till they were barely open and left the ones on the lid wide open. Once settled in the temp stayed dialed in at 275° for the next 9 hours. By the time the pork was done the charcoal has been burning for a steady 10 hours and looked like it had another 5 left to it. To say the least I was impressed with the performance of the B&B briquettes. Low ash production and it burned up completely. The food tastes fantastic and everyone was happy. Do yourself a favor and grab a bag and give it try. Next time it goes on sale I'm loading with at least 20 bags. Well that's if it's ever $9.99 again.
  5. On my way back from fishing on the Connecticut river, I saw a Weber Performer with the stainless steel table on the curb looking all sad and lonely. I turn around to check it out and the home owner pops out of his garage. He says the previous owner left it with the house and he didn't want it. So I loaded it on the truck strapped her in and brought it to it's new home. It came with a full load of Kingsford briquettes in the hopper and it was nice and dry, score! I run to the local hardware store get some #00 steel wool, a razor scraper, and some simple green. I scrape off all of the built up crud built up on the grill, then spray it down and scrub the hell out of it with steel wool. After a few hours of this and couple of cold ones I ended up with this beautiful green SS Weber Performer. I already have a black one with the plastic side table, but I just couldn't resist.
  6. What are your thoughts on Webers foray into the pellet grill movement? I have to admit I'm a little curious about this. It seems Weber has done their homework and fixed a couple of common problems that plague pellet grills. Like not being able to sear a steak at 600* over pretty much the whole grate area. They also made it easy to maintenance, you can get to the guts by remove just a few screws. When you turn the unit off the auger goes in reverse to prevent a back draft or blow back fire. I've always been one to poke fun of people that use these, but I think I've been converted. My wife asked me if I'd like one for my 50th birthday in the coming year, I think I'm going to say yes.
  7. Found this little Weber beauty on the side of the road on my way home from work yesterday. I couldn't get it into my Tacoma by myself, I drove home. At my house the fact that that grill could be going to another house other than mine was eating me alive. I ended up giving my cousin a call and ask if he could help pick it up. We drove back to where I saw the grill and it was still there. We loaded it up and brought it to my house. Spent the afternoon cleaning it up and it was worth it. I just can't believe someone put that on the curb to be tossed out as common trash.
  8. So I pickup a new 18.5" weber smokey mountain from someone locally. Didn't plan to, it just happens. It looks like a solid unit, the only thing I don't like is the flimsy aluminum door, have to figid it a bit to get it to fit half decent. Plan to fire it up this weekend. Any tips on choice of fuel? A fool proof recipe where I can set it and forget it. Maybe overnight from Friday night. I am thinking pork butt might be a good start.
  9. I have many grills. Vission, smoker, few webers... But I found a new set up I love. I bought a 26in weber and pair it with the Slow and Sear. https://amazingribs.com/grill-smoker-combination-grill-smoker/slow-n-sear-review This set up is my new go to. I love the smoking aspect of how this is set up. I sous vide so I love the searing... I think that the Vission I have for smoking is "too efficient" by that I mean not enough smoke rolling over the meat. (I liked the bark from my side smoker the best till now). The vision was too efficient to get a good smoke overt the food and never had the bark or dark smoked look to it. Too close to oven looking. Now searing after a sous vide is perfect for steak. Knock out of the park bases loaded perfect. Anyway if you love your weber and want to get a great add-on for it to specilize the weber, this is it. Should last as long as the weber or longer. Stainless steel made and works as advertised.
  10. I want to apologize to the guys that were looking for new gassers over the last year or so. My 20 year old weber needs some updating so I went out to look at a larger model. I was interested in the genesis II E-410 at a robust 900 bucks. My current grill is the silver series from the late 90's early 2000's? There is no comparison. My belief the only grill to own was a weber may have to change. The older webers were hands above what weber is putting out today. Apparently no longer made in america, unless the highest end model, I was very disappointed to say the least. So those that bought were you happy with the weber, any one here try the broil king series?