M635_Guy
MemberGot rid of the matchlight.
I'm a noob in most directions here. I've had a Weber Spirit for...close to 25 years?... and my company's meager list of 25th anniversary presents included a Weber Performer as one of the gifts. Honestly, while I was interested I didn't see the need for another grill, and frankly I was intimidated by charcoal. I decided to wait a while see if they updated the list.
The list got shorter and lamer. So I got the best thing on the list: The Weber Performer.
It's taken a week or so to arrive, and of course I'm out of town until tomorrow night. In the meantime, I've watched a ton of videos on YouTube and read all kinds of stuff on the websites. I've bought some stuff. And I found this place.
I have some Fogo Premium lump charcoal. I got a Weber 7416 chimney and some gloves. I have a Slow & Sear and some other goodies on order. I got a Maverick XR-50 from Overstock (for $70 which seemed like a decent deal - they confirmed it came with 4 probes - hoping it's the "full kit"). I've seen that the the S&S is a little controversial, but I net it down to making consistent results easier and more accessible, not anything I couldn't do with other ways. I've never done low & slow before. My work on the gas grill has been pretty basic - burgers, steaks, chicken and the occasional London Broil. I generally manage not to screw those up, but I'm looking forward to trying some new things with the Weber kettle.
I'll spend a chunk of this weekend putting everything together (probably - there's other life-stuff on the boil that might absorb my time), and I'm really looking forward to getting started, but I do have a question. My understanding is that these grills have a "break-in"/"seasoning' period, and I was wondering if there's anything that I can cook (or do) to make that process happen faster.
Any other tips appreciated!
The list got shorter and lamer. So I got the best thing on the list: The Weber Performer.
It's taken a week or so to arrive, and of course I'm out of town until tomorrow night. In the meantime, I've watched a ton of videos on YouTube and read all kinds of stuff on the websites. I've bought some stuff. And I found this place.
I have some Fogo Premium lump charcoal. I got a Weber 7416 chimney and some gloves. I have a Slow & Sear and some other goodies on order. I got a Maverick XR-50 from Overstock (for $70 which seemed like a decent deal - they confirmed it came with 4 probes - hoping it's the "full kit"). I've seen that the the S&S is a little controversial, but I net it down to making consistent results easier and more accessible, not anything I couldn't do with other ways. I've never done low & slow before. My work on the gas grill has been pretty basic - burgers, steaks, chicken and the occasional London Broil. I generally manage not to screw those up, but I'm looking forward to trying some new things with the Weber kettle.
I'll spend a chunk of this weekend putting everything together (probably - there's other life-stuff on the boil that might absorb my time), and I'm really looking forward to getting started, but I do have a question. My understanding is that these grills have a "break-in"/"seasoning' period, and I was wondering if there's anything that I can cook (or do) to make that process happen faster.
Any other tips appreciated!