喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 12-22-2011, 05:09 PM   #1
Churrasqueiro Bob
Full Fledged Farker
 
Join Date: 06-14-11
Location: Boston, MA
Downloads: 0
Uploads: 0
Default I need some fire tips for a Weber with the 3 daisy wheels

I just got an unused 1999 Weber 18 1/2 " kettle from a family member. It has been outside for years, most of them covered. It is in excellent shape, but the wooden handles will need to be refinished. I have no experience with the three wheel system for air intake and I would appreciated any help and hints for a good fire as I am going to give this a whirl later tonight or tomorrow.

I am planning on cooking a a whole chicken that has had all the bones removed except for the wings. It is just over 2lbs. I think I might put a few lemon wedges and some onions and garlic inside and use McCormick Garlic and Onion seasoning on the outside. I like to lay a fairly heavy layer of this on the chicken, almost like a rub.

I will cook it indirect, using either Stubbs briquettes or Royal Oak or Wicked Good lump.
Any input will be greatly appreciated. Feel free to make suggestions for the chicken too along with the best way to make a good fire.

I should also add that I had returned to charcoal cooking at the beginning of summer for the first time in 20+ years. I have been using my Smokey Joe a few times per week since then, even now that it is getting cold here. I am also planning on doing a nice fat single bone prime rib as a steak for Christmas Eve. I ordered a 2" cut from the small end, Certified Black Angus, from my local butcher shop.

Thanks for the help!

Last edited by Churrasqueiro Bob; 12-22-2011 at 08:25 PM..
Churrasqueiro Bob is offline   Reply With Quote


Unread 12-23-2011, 07:28 AM   #2
Pappy
is Blowin Smoke!
 
Pappy's Avatar
 
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
Downloads: 0
Uploads: 0
Default

I just bought a 3 wheeler off of CL. Going to use it for the IQ 110 if I want to do something small.
__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
Pappy is offline   Reply With Quote


Unread 12-23-2011, 10:18 AM   #3
Churrasqueiro Bob
Full Fledged Farker
 
Join Date: 06-14-11
Location: Boston, MA
Downloads: 0
Uploads: 0
Default

Does anyone else here use this style Weber? How does the fire control compare to the One Touch system? Coming from a Smokey Joe I'm guessing I'll have to adjust my cooking times and technique a bit since the food is closer to the charcoal on the SJ.
Churrasqueiro Bob is offline   Reply With Quote


Unread 12-23-2011, 11:11 AM   #4
smokeyw
is One Chatty Farker
 
smokeyw's Avatar
 
Join Date: 01-03-11
Location: Smithfield, North Carolina
Downloads: 0
Uploads: 0
Default

You can control it pretty much like the one touch but you have more options. I have one and when cooking indirect I only use one vent. I put the coals directly above a slightly opened vent with the other two completely closed. The food is on the opposite side of the grill from the coals and the exhaust vent is directly above the food. This draws the heat past the food very nicely and gives you good control of the heat.
__________________
Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion
smokeyw is offline   Reply With Quote


Thanks from:--->
Unread 12-23-2011, 12:12 PM   #5
dadsr4
is Blowin Smoke!

 
Join Date: 02-08-10
Location: Howell, MI
Downloads: 1
Uploads: 0
Default

Try this link-
http://bbq.netrelief.com/tips/how_to...ber_gill.shtml
dadsr4 is offline   Reply With Quote


Thanks from:--->
Unread 12-23-2011, 02:10 PM   #6
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Downloads: 1
Uploads: 0
Default

First off...have a chat with Marty about your handles http://www.bbq-brethren.com/forum/sh...ht=marty+leach

The three vents work about the same as a large single one, just more flexibility
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Tips for a rib roast on a Weber OTG? kevine Q-talk 5 10-14-2011 12:30 AM
Wings on a Weber Kettle...any tips? OakPit Q-talk 23 02-12-2011 05:03 AM
fire bricking the weber? LT72884 Q-talk 21 06-21-2010 12:14 AM
Using a Weber Smoky Joe for the first time. Tips? Tricks? 71-South Q-talk 19 06-04-2009 06:36 PM
What are Weber Fire Starter Cubes? Rockaway BeachBQ Q-talk 29 04-20-2006 11:25 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:26 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.