Re: New Smoker Ordered w/ gloat
- From: Super Q <Super.Q.33e5018@xxxxxxxxxxxxxx>
- Date: Fri, 17 Oct 2008 09:20:45 +0100
;1206099']On Oct 15, 3:58*pm, Nonnymus a...@xxxxxxx wrote:
got fired for buying IBM equipment. *That same thing can be said for
Weber. *They make good equipment, but also are well respected for
standing behind their product when something might go wrong.-
Certainly been my experience with them. They stood behind the
products they sold me 110%.
I am new to this BB and I'm a bit short on time but I have lots of
experience with the Weber Summit series with smoker box. That's what I
use, now, sans rotisserie burner/spit.
This will make wonderfully smoked 'cue. I use hickory wood chunks, not
the chips or any fruit wood I can get - Almond is superb! I smoke ribs
using a dry rub, only, for about 4.5 to 5 hrs and they come out moist,
tender and very good texture and smoke flavor. You must hold your
temp. to no more than 250 deg. F for that long a time - higher will dry
out the meat. Beef ribs and chicken are much shorter in time. You can
also do pork shoulder, beef tri tip, chuck steak, etc.
More later when I have a little more time.
Sorry, must run!
And, yes, Weber is a super company. I was lucky enough to have
participated in their national TV ad back in 2005 & 06. The theme was
"real people with real grills." I was the Asian guy that had the heart
attack and "died" on the commuter train.