I am disabled with cerebral synaptic dysfunctional syndrome. Your
cruelty and inhumanity should be on the personal page of the WSJ so all
can see what a phallus your are. Even though at times you are
interesting and even have insight. Also, you are dumb enough or hungry
enough to live in Austin.

Steve Wertz wrote:
>
> On Mon, 01 Mar 2004 06:49:23 GMT, "Kent H." >
> wrote:
>
> >For once Swertz is right. You should cook ribs indirectly. Leave the
> >water pan out. You will get more flavor with dry heat.
>
> <boggle> WTF are you babbling about now? I never said anything of
> the sort.
>
> Were you born defective, or is stupidity something you've had to
> fine-tune over the years?
>
> Not that I agree nor disagree with what you claim I said. I think
> that more moisture in the cooking chamber (in the way of the water
> in the pan creating steam) prevents the meat from drying about as
> much since the air will already be partially saturated and not be
> able to suck it out of the meat, but it also makes it more prone
> to creosote buildup.
>
> -sw
>
> >Steve Wertz wrote:
> >>
> >> On Sun, 29 Feb 2004 18:55:24 -0500, "clifford payne"
> >> > wrote:
> >>
> >> >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
> >>
> >> To me, that "wonderful BBQ smell" comes from the vapors of the
> >> meat and the smoke, not from the sizzling fat. That's something I
> >> liken more to grilling.
> >>
> >> -sw