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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-07-2011, 09:18 AM | #16 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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i see. yeah both of mine have that "hinge".
wouldn't consider putting ANY weight on it though.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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12-07-2011, 11:17 AM | #17 |
Full Fledged Farker
Join Date: 10-13-10
Location: Carencro, Louisiana
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I just take the door off, turn is sideways a bit to fit into the opening and dump charcoal so it slides into the charcoal ring. Then just put the door back on. Simple enough.
Besides propping the door open a bit, has anyone been able to run their WSM at 300F for any significant period of time(4 hours or so)? I have been able to get it there it just doesn't hold that temp for much more than an hour before consuming the fuel and dropping down to 275F at best. I've thought of stacking another charcoal ring and grate on top of the existing one but am concerned the ash would smother the bottom layer of charcoal. Anyone out there try this before? Oh, and i don't use water either just a couple of foiled bricks in the pan and cover the pan with foil.
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2 - 22.5" WSM , Weber 22.5 Performer and a very tolerant, very Beautiful Wife!! [B]Black[/B] & [B][COLOR=Blue]Blue[/COLOR][/B] Thermapens!! KCBS CBJ & TC #55078 IBCA #2570 |
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12-07-2011, 02:35 PM | #18 | |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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A DE or an AD is what you would have. If I need to refuel, I just use an old, small coal shovel, or a tiny spade shovel. Lay the charcoal bag in it's side, and shovel fresh fuel in through the door. If using water in the pan and it needs to be replenished, I use a 1 gallon apple juice container and a piece of PVC that fits over the mouth. Insert the end of the pipe through the door above the lower grate, pour water from the jug through the pipe into the water pan. Easy Peasy.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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12-07-2011, 03:18 PM | #19 | |
Full Fledged Farker
Join Date: 12-22-10
Location: Huntsville, AL
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Quote:
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Weber Performer Platinum; 14.5" WSM; Old Country Over n Under. |
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12-07-2011, 09:02 PM | #20 |
Full Fledged Farker
Join Date: 08-15-07
Location: Mechanicsburg, PA
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I can get mine at 315 for a while with my Guru. I need to open all the bottom vents, though.
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Co-Captain, White Dog BBQ 1x 14.5" WSM 1x 18" WSM 1x Red Weber Performer 1x Blue Weber Performer 1x Weber 22.5" OneTouch Silver 1x Weber Genesis Silver B |
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12-07-2011, 09:53 PM | #21 |
is one Smokin' Farker
Join Date: 03-02-10
Location: Lunenburg, MA
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I do like Boogie. Just lift the whole barrel and top off at once and set it down. Then you can rake the spent fuel, add more, get it going, etc. Worst thing is to mess around with spent fuel and kick it all up. Looks like pepper... but it's ass. I'd think twice about it.
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Pork Butt and Chicken Legs (semi-retired) |
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