Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Snake method is the shit for low and slow when doing pork butt or brisket.
@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.
I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.
Nothing beats charcoal dialed in low and slow.
I love the smell of freshly lit lighter fluid on Kingsford in the morning. Smells like victory.
Because I'm an impatient fuck, I cheat with getting the charcoal going with the deluxe Weber that has a small propane burner to get the coals started. This is the only good use for propane when doing bbq.
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Snake method is the shit for low and slow when doing pork butt or brisket.
@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.
I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.
Nothing beats charcoal dialed in low and slow.
I love the smell of freshly lit lighter fluid on Kingsford in the morning. Smells like victory.
Because I'm an impatient fuck, I cheat with getting the charcoal going with the deluxe Weber that has a small propane burner to get the coals started. This is the only good use for propane when doing bbq.
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Snake method is the shit for low and slow when doing pork butt or brisket.
@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.
I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.
Nothing beats charcoal dialed in low and slow.
I love the smell of freshly lit lighter fluid on Kingsford in the morning. Smells like victory.
Because I'm an impatient fuck, I cheat with getting the charcoal going with the deluxe Weber that has a small propane burner to get the coals started. This is the only good use for propane when doing bbq.
My white trash stainless steel <$500 20+ year old Char Grill (Front Avenue Costco Brand) BBQ is still going strong with its rebar suspended Camp Chef skillet. It came with a smoker chips tray, which worked, but never that well, so I retired that flimsy tray and snagged a Lodge smoker pan with perforated bottom and lid to replace it with.
Fucking thing ROCKS. <$20 for the Lodge gizmo and the right mesquite chips has my WTBBQ smoking like a beast.
My BBQ is like the Dodge Dart of WT ingenuity, making me the Red Green of my block.
Used smoker boxes back in the days before I got a Weber. If you've only used them, and not had real BBQ, they're okay. Not anywhere close to real BBQ off the Weber, though.
Used smoker boxes back in the days before I got a Weber. If you've only used them, and not had real BBQ, they're okay. Not anywhere close to real BBQ off the Weber, though.
I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.
I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.
Used smoker boxes back in the days before I got a Weber. If you've only used them, and not had real BBQ, they're okay. Not anywhere close to real BBQ off the Weber, though.
Point was how well it smoked versus the built in wood chip tray. But yes, I've had Webers and there is no comparison to BBQ'd meat over charcoal briquettes. No argument there.
My last ACTUAL BBQ'd meat on a Weber was Elk steaks in E. WA. Fucking Delicious.
I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.
How long did it take?
7 hours cook time. It was one butt that I cut into two pieces - I would estimate about 3.5 lbs each not including the weight of the bone in one half which took a little longer to finish. I had the bbq nailed at 233* for most of the cook, but I did wrap with foil for the final 90 minutes to power through the stall since we had guests over.
I like taking a larger butt and halving it for more surface area/bark, shorter cook time, and the chance to make different rubs.
I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.
How long did it take?
7 hours cook time. It was one butt that I cut into two pieces - I would estimate about 3.5 lbs each not including the weight of the bone in one half which took a little longer to finish. I had the bbq nailed at 233* for most of the cook, but I did wrap with foil for the final 90 minutes to power through the stall since we had guests over.
I like taking a larger butt and halving it for more surface area/bark, shorter cook time, and the chance to make different rubs.
I need to install a proper thermometer on my Weber. I've always just guessed, and usually I'm right. I mean I'm a Weber whisperer when it comes to controlling airflow and when to add more charcoal. But I'd like to be more precise moving forward.
I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.
How long did it take?
7 hours cook time. It was one butt that I cut into two pieces - I would estimate about 3.5 lbs each not including the weight of the bone in one half which took a little longer to finish. I had the bbq nailed at 233* for most of the cook, but I did wrap with foil for the final 90 minutes to power through the stall since we had guests over.
I like taking a larger butt and halving it for more surface area/bark, shorter cook time, and the chance to make different rubs.
I need to install a proper thermometer on my Weber. I've always just guessed, and usually I'm right. I mean I'm a Weber whisperer when it comes to controlling airflow and when to add more charcoal. But I'd like to be more precise moving forward.
For temperature, I have each of these. Both have shown to be accurate, although the wireless one just took a dump and is getting replaced under warranty.
I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.
How long did it take?
7 hours cook time. It was one butt that I cut into two pieces - I would estimate about 3.5 lbs each not including the weight of the bone in one half which took a little longer to finish. I had the bbq nailed at 233* for most of the cook, but I did wrap with foil for the final 90 minutes to power through the stall since we had guests over.
I like taking a larger butt and halving it for more surface area/bark, shorter cook time, and the chance to make different rubs.
I need to install a proper thermometer on my Weber. I've always just guessed, and usually I'm right. I mean I'm a Weber whisperer when it comes to controlling airflow and when to add more charcoal. But I'd like to be more precise moving forward.
For temperature, I have each of these. Both have shown to be accurate, although the wireless one just took a dump and is getting replaced under warranty.
Oh, I mean for the Weber itself vs the meat. I have the most cheap OG version of the Weber 22inch kettle which doesn't come with all the bells and whistles like you fancy Kent cuntry club one.
bbQ'd wings today - @YellowSnow stopped by for a couple of wings and beers. I made a good trade - 3 wings for 3 bottles of some yuppie IPA that is pretty good. Wood give the name except I would have to walk out to the cooler. Had a nice convo with @YellowSnow about life in general and UW football. Hardly pissed off MrsIamnotinLebam.
that is how I rate things - did I pissed her off? scale 1-5 about a 2
I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.
How long did it take?
7 hours cook time. It was one butt that I cut into two pieces - I would estimate about 3.5 lbs each not including the weight of the bone in one half which took a little longer to finish. I had the bbq nailed at 233* for most of the cook, but I did wrap with foil for the final 90 minutes to power through the stall since we had guests over.
I like taking a larger butt and halving it for more surface area/bark, shorter cook time, and the chance to make different rubs.
I need to install a proper thermometer on my Weber. I've always just guessed, and usually I'm right. I mean I'm a Weber whisperer when it comes to controlling airflow and when to add more charcoal. But I'd like to be more precise moving forward.
For temperature, I have each of these. Both have shown to be accurate, although the wireless one just took a dump and is getting replaced under warranty.
Oh, I mean for the Weber itself vs the meat. I have the most cheap OG version of the Weber 22inch kettle which doesn't come with all the bells and whistles like you fancy Kent cuntry club one.
Yeah, both of those measure ambient temp in the grill much more accurately than the lid thermometer does.
Comments
Propane has its time and place.
@PostGameOrangeSlices can you set our fren right?
Ebony to the ivory world.
Takes
Fucking thing ROCKS. <$20 for the Lodge gizmo and the right mesquite chips has my WTBBQ smoking like a beast.
My BBQ is like the Dodge Dart of WT ingenuity, making me the Red Green of my block.
My last ACTUAL BBQ'd meat on a Weber was Elk steaks in E. WA. Fucking Delicious.
I like taking a larger butt and halving it for more surface area/bark, shorter cook time, and the chance to make different rubs.
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that is how I rate things - did I pissed her off? scale 1-5 about a 2
He did smoke too many of my cheap swisher sweets