Charcoal Grill with a Tempurature Gauge
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So, our neighbors moved away and left behind a BIG ass weber with a built in temperature gauge and baskets to hold the charcoal to the side and cook on indirect heat. I have used thermometers to check the internal temp of meat, but not the temp of the grill. Never really thought about this feature. What kind of exciting new things can I now do? What's the best use of this? Can I smoke some fish or a chicken?
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Top of Page Bottom of Page PermalinkFull Name: _
I've read that those dome
I've read that those built-in thermometers are inaccurate. Even if they work, the temperature at the top of the dome isn't the same as the temp at grill/food level.
I use one of those sets of digital probe when I smoke meat. One probe clamped at grill level and one in the meat.
Top of Page Bottom of Page PermalinkFull Name: Briank
The built-ins may not be
The built-ins may not be totally accurate, but they'll work for smoking things like pork butt or chicken, where you have a decent range of temps that you can get away with. I wouldn't do an expensive brisket or baby back ribs, though.
More than anything, you can fire it up and start playing with the dampers, to see how to raise and lower the temp.
Top of Page Bottom of Page PermalinkFull Name: skyjunk
Low and slow- the lower you
Low and slow- the lower you can keep the temp the better your smoking will be. I believe the prime temps are around 160 but that is hard to hit with the Weber. I have a similar Weber unit to what you are describing and I can get down to around 200 which is good enough for me. I have been told that the Tragger Grills with the pellets can hit those low temps and maintain. I love my Weber. The indirect heating is super easy and always comes out great
Top of Page Bottom of Page PermalinkFull Name: jonaspond
You have a smoker with an
You have a smoker with an indirect heat box. Get your coals lit -- use a combo of wood and charcoal -- and do not throw any meat on their until you maintain a temp of 200-225 for at least 20 min. That thermostat is your best friend. The hardest part of smoking is keeping the temp steady. Like Joe said low temp is ideal -- high temp is just going to grill and toughen your meat. My smoker is a pain in the ass as it wants to always be over 300, so it's a constant fight.
Top of Page Bottom of Page PermalinkFull Name: Alias
I have a regular weber, it is
I have a regular weber, it is pretty much the same except this new thing is larger and has the gauge. I tried smoking salmon once but the creosote ruined it. Not even close. I haven't tried again. This is bigger, so that might help, but how do you keep the smoke flowing so that you don't get creosote?
Top of Page Bottom of Page PermalinkFull Name: Backroads Bill
>>>I've read that those built
>>>I've read that those built-in thermometers are inaccurate.<<<
I've had a couple that were so far off I had to replace them with better ones.
You can check them by dropping in boiling water.
I've got some wireless remote probes that are handy, put one probe in the meat and one on the grill to see the meat and grill temp then put the receiver inside and monitor the temps while watching TV.
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
Don't ever trust the built in
Don't ever trust the built in thermometer. Learned that from T.C.
I too have the dual temperature remote, with the pit probe and the meat probe.