The new Weber next to the little smoker I've been using for the past five years. The little smoker was okay for a grill, two hour hot burn. I used the snake method to pretty good success on two occasions with ribs and chicken thighs.
We got the Weber a week ago and did a test snake burn yesterday that culminated in a hot dog and burger. Both very tasty. However the 2 by struggled to approach 200. The 2+1 portion was about 225. Next snake will probably be 3+2 with an appropriate length.
Tonight was a run of direct heat and multiple heat zones. The result was wings from a recipe and direction from Webers Ultimate Grilling.
by jeffeviejo
3 Comments
The Weber will outlast the Char-Griller’s memory.
Great book by Jamie.
If you cook wings, you need to buy a vortex or metal bowl with the center cut out to make some vortex wings