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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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Old 11-17-2011, 09:11 PM   #16
Pappy
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That's a good price with free shipping.
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Old 11-18-2011, 05:40 AM   #17
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Quote:
Originally Posted by bbqfred View Post
In a somewhat related question, I'm finding that I have a much harder time controlling temperature on my new 22.5" Weber Kettle than I do on the 18.5" that I inherited. The 18.5" I've been using now for 3 years and I find I get awesome results on it. I don't know if it's because it's seasoned with a layer of grease on the inside, or if it's because of the difference in size?

I use mesquite lump, I have a lot of different sizes. I'm wondering if a single layer of kingsford might give me more consistency on the 22.5.
Are you asking about cooking indirect or direct on the 22.5" kettle?

Maybe this link will help out:
http://www.bbq-brethren.com/forum/sh...t+weber+kettle
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Old 11-18-2011, 10:48 AM   #18
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Originally Posted by posey's_pork_pit View Post
Are you asking about cooking indirect or direct on the 22.5" kettle?

Maybe this link will help out:
http://www.bbq-brethren.com/forum/sh...t+weber+kettle

Mostly, I'm having trouble controlling temperatures with direct cooking on the 22.5". When I close the bottom dampers down, and put the lid on -- I nearly extinguish the fire.

When I open the bottom dampers half way or even closed, I get a super hot fire.
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Old 11-18-2011, 11:10 AM   #19
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Quote:
Originally Posted by bbqfred View Post
Mostly, I'm having trouble controlling temperatures with direct cooking on the 22.5". When I close the bottom dampers down, and put the lid on -- I nearly extinguish the fire.

When I open the bottom dampers half way or even closed, I get a super hot fire.
It's the small changes that make a difference.

Try opening your vents wide open on the lid, and barely cracked on the bottom of the bowl.
Start with a half chimney of charcoal or use the minion method.

You should settle in about 250- 275 like this after about 1/2 hour.
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Old 11-18-2011, 10:42 PM   #20
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I love my yellow Thermapen and can't live without my Maverick ET-732
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Old 11-19-2011, 06:20 AM   #21
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I've had real good results with:
Amazon.com: The Original Cooking Thermometer/Timer by ThermoWorks: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/413sE%2B1CHLL.@@AMEPARAM@@413sE%2B1CHLL
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Old 11-19-2011, 06:27 AM   #22
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Sign up for Amazon Prime credit card and get $30.00 off your first order. Maverick ET-7 $34.00 with free shipping after $30.00 off equals $4.00 dollars with free shipping. Your not going to beat that anywhere I have three that are three years old and have only lost one probe Just ordered a forth ET-7 for $4.00 and change. Shoot for that price why not. Heck probes go for way more than that. Nobody says you ever have to use the card.
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