Maiden Voyage of The Weber GA with Observations.
Got the rig set up:
http://i47.tinypic.com/143iyjr.jpg Both grates washed with soap and water before firing up. Ready to go or so I think... Have the Maverick ET-732 set up to measure grill temp: http://i48.tinypic.com/fc1gxt.jpg Sacrificial food source is burgers and hot links: http://i49.tinypic.com/eff3mb.jpg I started with the book recommended 16 coals for a 1 hour cook and applied them when ready. Temp running about 440*F before burgers on: http://i50.tinypic.com/27z9ede.jpg Put on 4 thin burger patties. Not much sizzle going on although they did cook to just right temp wise. No grill marks but done. I don't have pic. Next on were hot links. You can see here that the 16 recommended coals only covered 3/5th of the cook surface.: http://i50.tinypic.com/dynfc7.jpg Finished product: http://i47.tinypic.com/263enfa.jpg It conclusion: 1. I ruined some decent food by only using soap and water on the coal and cooking grates before cooking on it. At present there are approx. 40 KB coals burning this rig off at every bit of of 700*F. 2. My Weber WSM required no burn off and it was my mistake to think that all Webers are that way. 3. Can't wait to try this little rig again. Just my .02 on the Weber GA 1st try. There are many experienced folks here with the GA. I would appreciate any and all input from the Brethren. :thumb: |
I love my WGA... I honestly can't imagine how washing those grates with soap and water would have any effect on the food unless you didn't rinse the soap off or something, which I'm sure you did. That just doesn't make sense to me :(
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Probably so... The WGA is perfect for small cooks. I love it compared to the Smokey Joe.
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yea, what happened to the food that you thought was the soap ?
my first advice is to replace those little washers on the legs with ss ones. or rust will be an issue quickly. also, most washers will have a smooth side and a rough side. make sure the smooth side is against the vents. also keep the legs lightly coated with pam so they don't rust. otherwise start practicing. phubar has a lot of posts on cooking on the ga. there are many mods done by others but might be better to get comfortable with it first. mine in actionhttp://i626.photobucket.com/albums/t...s/IMG_0537.jpg |
Minor thread diversion - That Old Rasputin Imperial Stout in the pic above ROCKS! If you like darker beers everyone owes it to themselves to get some. You deservie it :razz:
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Thanks mbshop. I do want to trick this rig out a tad. About how many coals do you use on an average cook?
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Where is Phubar? ;D
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G'morning Pharkers!:thumb:
I don't do much high heat grilling,more smoking...my WGA is always setup for indirect heat. About 1/3rd - 1/4th of the coalgrate is used for the briqs and the other part of the grate is covered with aluminium Phoil for easy cleanup. Normally I put about 10 cold coals and 6-8 hot ones in there. It'll last for aprox. 2 hours with the briqs that I'm using with the air intakes dialed on indirect. |
BTW...you can slide the aluminum vent thingies on the bottom diagonally so the air intake will only be at the sides of your hot briqs...closed vent on the lid where the Phire is and open on the Phar side where your Phood is.
This will give you a nice smoking temp (don't know what temp caus I don't have a thermo mounted on there. I hope this is clear. |
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