I would call whoever you ordered from and ask about it.... Not sure about the Signet, but the Regal had a version that came with stainless grids..Quote:
Originally Posted by ford.304
Tossing the porcelain is expensive...
I've never had good luck with porcelain grids... they always turn to rust way too soon.. Stainless grids last forever with just a bit of TLC.
My last porcelain ones lasted about 7 years before rust became an issue. Looking around it seems I can buy just the grids for around $100. I might use the porcelain until they die and then swap them out.
I've broken too many Mavericks to recommend them. I've moved to a ThermoPro, it's been working well.Quote:
Originally Posted by HCM
I've also moved to finishing mine in the oven. I move them inside when I want to go to bed, and just have the thermometer alert me when it reaches 190F. If I time it right, it's about 20 minutes after I wake up.Quote:
Originally Posted by TR675
Big Green Egg started a bit before 5:30 AM local time today. First batch of baby-back ribs on at 6:00 AM when the smoker was at 250 deg F. Holding temp at 225. First tear test somewhere between 8:30 and 9:00 this morning. This batch is going to friends of ours who are working at their store (local pawn shop and my FFL of choice) until late afternoon and do not have time to smoke.
I'm going to have to try this stuff next time.
http://thesweethome.com/reviews/best...l-for-grilling
I am doing my first run today with a 22" kettle and an Auber controller. I am about 1.5 hours in right now on one rack of BBR. This controller is awesome.
I feel like a dwarf walking into an NBA All-Star game posting here, but being as we travel a bit, we've been using this Weber Go-Anywhere grille a good bit this season:
Weber 121020 Go-Anywhere Charcoal Grill https://www.amazon.com/dp/B00004RALJ..._LjhpzbPB8YV9Y
This is after several years trying out various small propane grilles e.g. Weber Q1200. They just did not get hot enough.
Our new little Weber seems to be working out; I just dump charcoal in a pile, and fire it up. After an hour or so, the steaks (Ribeyes, usually) go on until Medium Rare, then get eaten reverently.
Burnt critter is mighty tasty.
I did 2 Boston Butts on my Weber Kettle today. Hickory smoked with a mixture of lump and briquettes using the Minion Method stacked to 1 side and held back by a pair of fire splits. The rub was different for me since I was knowingly cooking for both gluten free and auto-immune protocol requirements. Just over 8 hours to 195 with almost no stall. I was hosting a graduation party and had 20 minutes to spare. I pushed the heat to 275 on the meat side and had no problems
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See, my dad uses a Weber Genesis...but he only operates on one level of doneness...
Fire-and-brimstone.
I love the man, but he'd sooner hear me say I'm marching nude in the gay pride parade than hear me say "medium rare".
"Well done" is so very much a misnomer. It'd be a lie to say it wasn't part of the reason I moved out :D
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