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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.


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Unread 01-22-2013, 07:48 PM   #1
Toast
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Default Maiden Voyage of The Weber GA with Observations.

Got the rig set up:



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:



Sacrificial food source is burgers and hot links:



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:



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.:



Finished product:



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.
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Unread 01-22-2013, 07:53 PM   #2
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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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Unread 01-22-2013, 08:13 PM   #3
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Quote:
Originally Posted by JMSetzler View Post
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 :(
Thank you for the reply JM. I really enjoy your Man Cave Meals videos! As usual, I mis stated the point I way trying to make. I was saying that all we did were to wash the grates straight out of the box and there was a strong smell of machine oil on the charcoal grate. The food reflected that. I just think a really hot burn off is in order for a rig this small. I'm in the process of doing that now. Also, I'm not sure why the book included with the GA only recommends 16 coals.
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Unread 01-22-2013, 08:15 PM   #4
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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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Unread 01-22-2013, 08:19 PM   #5
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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 action
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Unread 01-22-2013, 08:24 PM   #6
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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
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Unread 01-22-2013, 08:25 PM   #7
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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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Unread 01-22-2013, 08:27 PM   #8
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Quote:
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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
Never a diversion for Cold Beer Brother!
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Unread 01-22-2013, 10:15 PM   #9
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Where is Phubar? ;D
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Unread 01-22-2013, 10:26 PM   #10
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Quote:
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Where is Phubar? ;D
Probably getting ready for work 7 hrs difference. The Earl Cambel is pretty good stuff
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Unread 01-22-2013, 10:30 PM   #11
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Quote:
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Where is Phubar? ;D
Probably preparing a top flight gourmet 12 course meal on his WGAs for breakfast! His pr0n will be posted at around 4 am......
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Unread 01-23-2013, 04:04 AM   #12
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G'morning Pharkers!
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.
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Unread 01-23-2013, 11:12 AM   #13
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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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Unread 01-23-2013, 05:10 PM   #14
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Quote:
Originally Posted by Phubar View Post
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.
Thanks for all the Great input Friends! Did a real hot burn off with about 40 coals. I think it's ready for the next cook now.
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The Fun Never Stops at the BBQ Brethren Throwdowns
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Last edited by Toast; 01-23-2013 at 05:28 PM..
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Unread 01-23-2013, 05:43 PM   #15
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Quote:
Originally Posted by JMSetzler View Post
Probably so... The WGA is perfect for small cooks. I love it compared to the Smokey Joe.
I weight 275lbs so I guess I shouldn't contemplate buying one. That is unless in the U.S. a 275lb cook is considered a small cook!!!!
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