BGE vs Weber Summit Charcoal Grill

[Pstores]

Nuclear pizza

 

[4ever3]

I'm sure you're right but they're very resistant suckers.
They don't seem to have a grain
They're kinda slippery.

Do you have a sawsall? That's how I usually cut splits into chunks.

 

[Pstores]

Do you have a sawsall? That's how I usually cut splits into chunks.

Skill saw with an aggressive blade works well......

 

[Crotonmark]

Do you have a sawsall? That's how I usually cut splits into chunks.

I have a big u shaped saw??

 

[SmokerKing]

Not bad for a Food Science Major from UW Stout eh?

I think you flunked Photography 101 though...

 

[Crotonmark]

OK WSCG is bought and coming tomorrow!
Question - how do you set the charcoal and wood for smoking?
If the ignitor lights from below the pile then where do you put the wood so it can ignite and smoke away?
thanks

 

[wbzipf]

OK WSCG is bought and coming tomorrow!
Question - how do you set the charcoal and wood for smoking?
If the ignitor lights from below the pile then where do you put the wood so it can ignite and smoke away?
thanks

I just spread it out evenly through the pile. I start the first piece over the briquettes that ignite first.

In the picture below, the big chunk is right over the flame of the gas assist.

 

[Crotonmark]

thanks! I am sure it will make more sense once I see it in real life

 

[4ever3]

Very cool Mark!!!

Looks like mine isn't going to make it till Tuesday...

 

[outie]

Very cool Mark!!!

Looks like mine isn't going to make it till Tuesday...

Aww it won't make it to the memorial weekend

Mine has been sitting under the cover since Tuesday. It will get dirty on Memorial Day.

 

[CraigC]

So an indirect sear? What level were the steaks at? Plate setter legs up with the grate on the legs near the felt line? Or did you raise them further into the dome?

This is a 3" thick, boneless rib-eye done reverse sear on my LBGE. I started out with the plate setter in place @ 250F until the internal temp was 120F. Pulled it and removed the the plate setter. Cranked the Egg to 650F and seared for ::30 with lid closed, rotated for ::30 more, flipped, ::30 more, rotated for ::30 more, removed, covered and rested for 10 minutes.

 

[m-fine]

This is a 3" thick, boneless rib-eye done reverse sear on my LBGE. I started out with the plate setter in place @ 250F until the internal temp was 120F. Pulled it and removed the the plate setter. Cranked the Egg to 650F and seared for ::30 with lid closed, rotated for ::30 more, flipped, ::30 more, rotated for ::30 more, removed, covered and rested for 10 minutes.

That would be how I would approach it. The idea of leaving the deflector in and doing an indirect cook at 900 was/is intriguing.

 

[Crotonmark]

Aww it won't make it to the memorial weekend

Mine has been sitting under the cover since Tuesday. It will get dirty on Memorial Day.

Very Cool guys
I have no idea what to cook!
I really would like this - if possible - to replace my indoor over for the next few months!!

 

[4ever3]

Aww it won't make it to the memorial weekend

Mine has been sitting under the cover since Tuesday. It will get dirty on Memorial Day.

Get that mother dirty and post pics :thumb:




That's what we're hoping for too Mark.

 

[Crotonmark]

Get that mother dirty and post pics :thumb:




That's what we're hoping for too Mark.

I don't know what to cook. Thinking burgers and pork loin?
I'm at a loss.
Maybe I should just cancel the order :caked:

 

[Pstores]

I think you flunked Photography 101 though...

Pretty sure your right there.... Lol....

 

[Pstores]

That would be how I would approach it. The idea of leaving the deflector in and doing an indirect cook at 900 was/is intriguing.

This one was 2 pounds and was the one with the mushrooms on top in the earlier post.

 

[Pstores]

Before the mushrooms..... Oops wrong pic

 

[dadsr4]

I don't know what to cook. Thinking burgers and pork loin?
I'm at a loss.
Maybe I should just cancel the order :caked:

I just posted this in Fwismpker's thread. It's how I decide what to cook, frequently.
http://www.bbq-brethren.com/forum/showthread.php?t=230808&page=2
"I used to get off work in the wee hours of the morning and stop at the Krogers that was open 24 hours and look at their marked down meat. If it looked good, I bought it and took it home. The next day, I'd think-WTF did I buy that for. Then, since I'd paid for it, I'd figure out how to cook it on the kettle."

 

[Pstores]

Hopefully right pic.... Yep nuclear biggin