On Sun, 29 Feb 2004 18:55:24 -0500, "clifford payne"
> reported to us:

>I have followed the various threads here about the Weber and decided to buy
>one.
>
>I have an operational question I hope y'all can answer.
>
>I want to take out the water pan and smoke my ribs on the high level, so the
>pork fat will drip on the charcoal and give up that wonderful barbecue
>smell. Will that work? Is there anything special I should know?
>cliff, from pgh
>
I'd keep the pan for a while anyway. It will give you a heat buffer
while you learn how to control the temp and refuel it when required.
Nothing worse than that worried feeling when you see the temp spiking
up... and we all know that worrying makes the meat tougher. Keeping
sand in it rather than water seems to be the way of the learned.

After some time with that, you can figure out if and when to pull it.
I still haven't after a few years.

I agree with the honourable poster previous to this, sizzling fat is
more of a grilling thing than a bbq thing. I guess you could finish a
rack of ribs on a hot grill to candy the finishing sauce on but you
won't be getting any fat buring that late in process.

Have a great time with it. Let us know about your first experience.
My first was with chicken breasts as the cook was short and I had LOTS
of time to get the temp steady before I started the cook.

HTH,



Wally

"No one has ever had an idea in a dress suit."
Sir Frederick G. Banting