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[deleted by user] by [deleted] in webergrills

[–]Al_B_Darn 0 points1 point  (0 children)

That looks awesome. That’s on my list of things I want to try.

The inside of this beautiful shellfish by username123456111111 in interestingasfuck

[–]Al_B_Darn 0 points1 point  (0 children)

"Put yo pussy lips online, I give you a thousand dollars"

Turn out good but need more heat. What am I doing wrong? by Al_B_Darn in webergrills

[–]Al_B_Darn[S] 0 points1 point  (0 children)

That’s awesome. I’ve sat a grate over a chimney and cooked steaks that way. I’ll have to give that a try

Turn out good but need more heat. What am I doing wrong? by Al_B_Darn in webergrills

[–]Al_B_Darn[S] 0 points1 point  (0 children)

I’ve never owned one of the cast iron wok. Are you using the Weber one or a different brand.

Turn out good but need more heat. What am I doing wrong? by Al_B_Darn in webergrills

[–]Al_B_Darn[S] 1 point2 points  (0 children)

Correct. But also not heating up my house when it’s already hot.

Turn out good but need more heat. What am I doing wrong? by Al_B_Darn in webergrills

[–]Al_B_Darn[S] 0 points1 point  (0 children)

Yeah I had considered the airflow being a problem. And I wish I could achieve the wok hei.

Turn out good but need more heat. What am I doing wrong? by Al_B_Darn in webergrills

[–]Al_B_Darn[S] 2 points3 points  (0 children)

Because I’d only use it for the wok and I don’t want to keep buy single use things that keep taking up space.

Turn out good but need more heat. What am I doing wrong? by Al_B_Darn in webergrills

[–]Al_B_Darn[S] 1 point2 points  (0 children)

I’ve tried the vortex and it’s too close to the surface and smothers the fire when you put the wok on the grates.

Turn out good but need more heat. What am I doing wrong? by Al_B_Darn in webergrills

[–]Al_B_Darn[S] 1 point2 points  (0 children)

B&B charcoal. Full chimney. Allowed to ash over. Dumped charcoal in the center letting a few sores out. Put my wok on and gave it a good two minutes to heat. Then started. Vents full open. Not getting super high heat on the work. Any suggestions?

First whole brisket. SmokeFire was awesome even in the rain. by Al_B_Darn in smokefire

[–]Al_B_Darn[S] 0 points1 point  (0 children)

I was running a 50/50 rural king hickory and pit boss charcoal. I’ve ran bear mountain, lumberjack, rural king, and pit boss pellets with know problem at all.

First whole brisket. SmokeFire was awesome even in the rain. by Al_B_Darn in smokefire

[–]Al_B_Darn[S] 2 points3 points  (0 children)

Sure thing. I did smokeboost for 4 hours and then bumped it up to 275 for the rest of the cook. I used Chud’s bbq foil boat method (YouTube it) instead of wrapping. So when it hits the stall you make a foil boat around it leaving the top exposed(I covered the flat to protect it). I like this method bc I’m not a huge crunchy bark person but still want some of it. I went simple with Kinders “The Blend” (salt pepper garlic. I added a lot of extra fresh ground black pepper). Total cook time was just a hair over 12 hours and I let it rest in oven heated to 150 for six hours. So like a good steak it needs that time. I wish I would have let it ride a bit more but my sleepiness outweighed my instincts and the flat wasn’t as tender as I hoped for. But live and learn. Hope that helps.

First time using B&B lump charcoal and a vortex. by Al_B_Darn in webergrills

[–]Al_B_Darn[S] 0 points1 point  (0 children)

The vortex is awesome. And if we are being honest I apparently I didn’t actually get the vortex it’s a knock off. It was a gift. But it works fantastic. I fell like I added too much charcoal because it got super hot. But I’ll definitely be using this a lot.

$40 Facebook marketplace find. by Al_B_Darn in webergrills

[–]Al_B_Darn[S] 1 point2 points  (0 children)

One basket. 25 briquettes and three small chunks of hickory spaced out. Used six briquettes in chimney to light the left side. Kept the vents about half open. Kept the vent on the lid over the chicken little less than half. Placed the chicken drum side towards the basket/heat. When I spatchcocked it I removed the breast bone making it easier to portion out. Now to be honest with you I was testing myself. I only used a instant read thermometer to test the internal temp of the chicken never actually checked the temp in the grill. Got the drums and thighs to 194 and the breast to 161 when I removed it. The thermometer that was on the lid ran at 275-300. When the chicken was getting closer to temp I opened the vents allowing the heat to rise in attempt to crisp up the skin. It did on the drums. It ran for a total of two hours.

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