Sweetie (Desideria) and I moved into a house together a couple weeks
ago. I got myself a WSM this week, assembled it this morning--and
there's charcoal and wood in it now, about to be ribs and chicken too!

Wooohooo!

Denny Wheeler > wrote:
> Sweetie (Desideria) and I moved into a house together a couple weeks
> ago. I got myself a WSM this week, assembled it this morning--and
> there's charcoal and wood in it now, about to be ribs and chicken too!
>
> Wooohooo!

Great news, Denny! I had heard that the move was in the offing. I hope that
you and Desi are very happy together. Ribs and chicken is a good start.
What kind of wine?

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

On 30 May 2010 23:12:17 GMT, Nick Cramer >
wrote:

>Denny Wheeler > wrote:
>> Sweetie (Desideria) and I moved into a house together a couple weeks
>> ago. I got myself a WSM this week, assembled it this morning--and
>> there's charcoal and wood in it now, about to be ribs and chicken too!
>>
>> Wooohooo!
>
>Great news, Denny! I had heard that the move was in the offing. I hope that
>you and Desi are very happy together. Ribs and chicken is a good start.
>What kind of wine?

The kind made from malt and hops.

In article >,
Denny Wheeler > wrote:

> Sweetie (Desideria) and I moved into a house together a couple weeks
> ago. I got myself a WSM this week, assembled it this morning--and
> there's charcoal and wood in it now, about to be ribs and chicken too!
>
> Wooohooo!

Well done. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sun, 30 May 2010 16:13:04 -0700, Denny Wheeler
> wrote:

>On 30 May 2010 23:12:17 GMT, Nick Cramer >
>wrote:
>
>>Denny Wheeler > wrote:
>>> Sweetie (Desideria) and I moved into a house together a couple weeks
>>> ago. I got myself a WSM this week, assembled it this morning--and
>>> there's charcoal and wood in it now, about to be ribs and chicken too!
>>>
>>> Wooohooo!
>>
>>Great news, Denny! I had heard that the move was in the offing. I hope that
>>you and Desi are very happy together. Ribs and chicken is a good start.
>>What kind of wine?
>
>The kind made from malt and hops.


Or, whatever we can dig out of boxes. ;-)


Desideria

On May 30, 5:33*pm, Denny Wheeler >
wrote:
> Sweetie (Desideria) and I moved into a house together a couple weeks
> ago. *I got myself a WSM this week, assembled it this morning--and
> there's charcoal and wood in it now, about to be ribs and chicken too!
>
> Wooohooo!

Well played. I bought a WSM months after I moved in with my sweetie. I
wish I had been as quick as you.

Cam

On Sun, 30 May 2010 18:47:55 -0700 (PDT), Cam >
wrote:

>On May 30, 5:33*pm, Denny Wheeler >
>wrote:
>> Sweetie (Desideria) and I moved into a house together a couple weeks
>> ago. *I got myself a WSM this week, assembled it this morning--and
>> there's charcoal and wood in it now, about to be ribs and chicken too!
>>
>> Wooohooo!
>
>Well played. I bought a WSM months after I moved in with my sweetie. I
>wish I had been as quick as you.

Well, I had a MasterBuilt 7-in-1 gas/charcoal bullet. For Q, just
about had to run it on gas, but for grilling, only charcoal would give
useful temps. It wasn't bad--I turned out some fairly good food using
it. When I went to prep it for the move, I found that the convection
plate (doubles as charcoal pan) was just about rusted through. Looked
like the unit had a few more cooks in it, but no more. Gave it to
next door neighbor, having shown her what the problem was, and the
next day she made some PP on it, and reported to me that it was all
good.

So today's cook removed an illusion I had. I had thought I knew what
a good rib was. Nope. NOW I know.

The chicken was outstanding, the ribs better. And this was almost
completely naked meat--kosher salt on the skin side of the chicken
halves, S&P on the ribs.

I already know one mod I want to make on the WSM, though. Handles on
the middle section. Lifting that--including the pan of sand, not
water--off to add one more chimney worth of lump was not a lot of fun,
just using the upper lip as a gripping place.

I dislike the idea of drilling through the enamel, but I see no other
way to add handles. Making 'em won't be a problem--draw 'em up in
SolidWorks and then laser-cut them, have 'em formed on one of our many
press brakes and there I am. Hmmmm... high-temp RTV caulk around the
holes once the handles are on? Might be the way to go.

On May 30, 10:14*pm, Denny Wheeler >
wrote:

> The chicken was outstanding, the ribs better. *And this was almost
> completely naked meat--kosher salt on the skin side of the chicken
> halves, S&P on the ribs.
>

Aren't they good that way? Man, was that a revelation the first time I
did that. Pork ribs + smoke. salt and pepper = pure goodness.

On May 31, 12:14*am, Denny Wheeler >
wrote:

> I dislike the idea of drilling through the enamel, but I see no other
> way to add handles. *Making 'em won't be a problem--draw 'em up in
> SolidWorks and then laser-cut them, have 'em formed on one of our many
> press brakes and there I am. *Hmmmm... high-temp RTV caulk around the
> holes once the handles are on? *Might be the way to go.

NO NO NO!

You don't have to drill through the porcelain. It is NOT enamel, and
will easily chip just like the porcelain on an old tub or sink.

Regardless, go to Lowes and buy some zinc plated sheetmetal garage
door handles made for overhead doors. They will fit perfectly in the
predrilled holes for the grill grates with no mods or new holes
needed. Just put them on the outside, (don't over tighten the grate
screws) and you are finished.

If you are going to drill something, get your handy Dremel out with a
grit disc and score the dome about halfway up between the bottom and
the top. Scoring, then grinding away some of the porcelain will keep
you from breaking the finish. Then drill a hole where you scored, the
ground away the finish to accomodate a 2 1/2" to 3" round
thermometer. A good thermo will get you and the WSM on the same sheet
of music really fast.

I would also suggest this site for all kinds of good stuff for the
WSM:

http://www.virtualweberbullet.com

Look to the left side of the page for operating tips and mods. It's a
gold mine.

Robert

congratulations on the move and the cooker, Lee
"Denny Wheeler" > wrote in message
...
> Sweetie (Desideria) and I moved into a house together a couple weeks
> ago. I got myself a WSM this week, assembled it this morning--and
> there's charcoal and wood in it now, about to be ribs and chicken too!
>
> Wooohooo!
>

On Mon, 31 May 2010 00:57:21 -0700 (PDT), "
> wrote:

>On May 31, 12:14*am, Denny Wheeler >
>wrote:
>
>> I dislike the idea of drilling through the enamel, but I see no other
>> way to add handles. *Making 'em won't be a problem--draw 'em up in
>> SolidWorks and then laser-cut them, have 'em formed on one of our many
>> press brakes and there I am. *Hmmmm... high-temp RTV caulk around the
>> holes once the handles are on? *Might be the way to go.
>
>NO NO NO!
>
>You don't have to drill through the porcelain. It is NOT enamel, and
>will easily chip just like the porcelain on an old tub or sink.
>
>Regardless, go to Lowes and buy some zinc plated sheetmetal garage
>door handles made for overhead doors. They will fit perfectly in the
>predrilled holes for the grill grates with no mods or new holes
>needed. Just put them on the outside, (don't over tighten the grate
>screws) and you are finished.

I'll look at the ones at Lowe's; still might make my own, given my
full access to a *good* sheetmetal shop. I was thinking about the
grate-support holes. FTM, I need to check the OM for the older one to
see if those holes are in the same places. This model has 4 pieces of
flat bar stock, bent suitably, that support the two grates and the
water (sand!) pan.

>If you are going to drill something, get your handy Dremel out with a
>grit disc and score the dome about halfway up between the bottom and
>the top. Scoring, then grinding away some of the porcelain will keep
>you from breaking the finish. Then drill a hole where you scored, the
>ground away the finish to accomodate a 2 1/2" to 3" round
>thermometer. A good thermo will get you and the WSM on the same sheet
>of music really fast.

This is the newer model of WSM--comes *with* a thermo already. I
haven't calibrated it yet, but based on my results yesterday I think
it's fairly close. Heck, I don't really care if it's accurate--so
long as it's consistent. I can make mental adjustments for
inaccuracies, if they're consistent.


>I would also suggest this site for all kinds of good stuff for the
>WSM:
>
> http://www.virtualweberbullet.com

Oh, yes. I have spent some time on VWB and will be there a lot more.
What with having just moved and not got remotely unpacked yet, I
haven't the time I want to take there.

>Look to the left side of the page for operating tips and mods. It's a
>gold mine.

Will be doing. I know some of the mods apply more to the older
edition--like on this one the door is way bigger than the earlier
ones.

On Sun, 30 May 2010 23:08:13 -0700 (PDT), tutall >
wrote:

>On May 30, 10:14*pm, Denny Wheeler >
>wrote:
>
>> The chicken was outstanding, the ribs better. *And this was almost
>> completely naked meat--kosher salt on the skin side of the chicken
>> halves, S&P on the ribs.
>>
>
>Aren't they good that way? Man, was that a revelation the first time I
>did that. Pork ribs + smoke. salt and pepper = pure goodness.

I still used Danny Gaulden's finishing glaze on 'em. I'll be making
up another batch of his rub for my next cook.

"Denny Wheeler" > wrote
> This is the newer model of WSM--comes *with* a thermo already. I
> haven't calibrated it yet, but based on my results yesterday I think
> it's fairly close. Heck, I don't really care if it's accurate--so
> long as it's consistent. I can make mental adjustments for
> inaccuracies, if they're consistent.

Exactly. I don't even look at the numbers, I just go by needle position.
Its bbq, not a moon shot.

On Mon, 31 May 2010 22:46:43 -0400, Ed Pawlowski wrote:

> Exactly. I don't even look at the numbers, I just go by needle position.
> Its bbq, not a moon shot.

I go for the "e" in "Ideal" on my thermometer (which comes with
the unit - no drilling necessary).

-sw

Sqwertz wrote:
> On Mon, 31 May 2010 22:46:43 -0400, Ed Pawlowski wrote:
>
>
>> Exactly. I don't even look at the numbers, I just go by needle position.
>> Its bbq, not a moon shot.
>>
> I go for the "e" in "Ideal" on my thermometer (which comes with
> the unit - no drilling necessary).
>
> -sw
>
You dissin' the WSM, boy?

On Fri, 04 Jun 2010 21:10:32 -0400, Larry wrote:

> Sqwertz wrote:
>> On Mon, 31 May 2010 22:46:43 -0400, Ed Pawlowski wrote:
>>
>>
>>> Exactly. I don't even look at the numbers, I just go by needle position.
>>> Its bbq, not a moon shot.
>>>
>> I go for the "e" in "Ideal" on my thermometer (which comes with
>> the unit - no drilling necessary).
>>
> You dissin' the WSM, boy?

I am ALWAYS taking stabs at the WSM. I am a damn proud ECBG owner
(four times!). I owned a WSM for 3.5 days, on Januray 13th. 2002.
Never again!

-sw

On Wed, 2 Jun 2010 18:30:40 -0500, Sqwertz >
wrote:

>On Mon, 31 May 2010 22:46:43 -0400, Ed Pawlowski wrote:
>
>> Exactly. I don't even look at the numbers, I just go by needle position.
>> Its bbq, not a moon shot.
>
>I go for the "e" in "Ideal" on my thermometer (which comes with
>the unit - no drilling necessary).

Well, that's one shot you can stop taking--the current WSMs come with
a thermo.

On Sat, 05 Jun 2010 17:24:46 -0700, Denny Wheeler wrote:

> On Wed, 2 Jun 2010 18:30:40 -0500, Sqwertz >
> wrote:
>
>>On Mon, 31 May 2010 22:46:43 -0400, Ed Pawlowski wrote:
>>
>>> Exactly. I don't even look at the numbers, I just go by needle position.
>>> Its bbq, not a moon shot.
>>
>>I go for the "e" in "Ideal" on my thermometer (which comes with
>>the unit - no drilling necessary).
>
> Well, that's one shot you can stop taking--the current WSMs come with
> a thermo.

But not many have the new WSM, which are even more drasticallt
overpriced then the originals.

Chair King is Texas is advertising a WSM for $299 (throught the
7th), but it doesn't say which model in their ad.

http://www.chairking.com/onsalenow.htm

Is that a thermometer near the lid handle? Comes with cover and
free BBQ gloves.

-sw

On 6/2/2010 6:30 PM, Sqwertz wrote:
> On Mon, 31 May 2010 22:46:43 -0400, Ed Pawlowski wrote:
>
>> Exactly. I don't even look at the numbers, I just go by needle position.
>> Its bbq, not a moon shot.
>
> I go for the "e" in "Ideal" on my thermometer (which comes with
> the unit - no drilling necessary).
>
> -sw


My ECB has one of them Low, Medium, Hot temperature gages. I don't trust
them much. I like to know the what is the temp? I don't care if it is
240° or 300° I just want to know.

So now you know my range. Not willing to cook at a lower temp, unless I
have LOTS of time to cook. Much higher, afraid to ruin a good piece of
meat trying to cook it "too fast".

BBQ

On 6/5/2010 12:34 AM, Sqwertz wrote:
> On Fri, 04 Jun 2010 21:10:32 -0400, Larry wrote:
>
>> Sqwertz wrote:
>>> On Mon, 31 May 2010 22:46:43 -0400, Ed Pawlowski wrote:
>>>
>>>
>>>> Exactly. I don't even look at the numbers, I just go by needle position.
>>>> Its bbq, not a moon shot.
>>>>
>>> I go for the "e" in "Ideal" on my thermometer (which comes with
>>> the unit - no drilling necessary).
>>>
>> You dissin' the WSM, boy?
>
> I am ALWAYS taking stabs at the WSM. I am a damn proud ECBG owner
> (four times!). I owned a WSM for 3.5 days, on Januray 13th. 2002.
> Never again!
>
> -sw

3.5 days on January 13th. WoW, your days go fast ;-)

BBQ

On 6/5/2010 7:24 PM, Denny Wheeler wrote:
> On Wed, 2 Jun 2010 18:30:40 -0500, >
> wrote:
>
>> On Mon, 31 May 2010 22:46:43 -0400, Ed Pawlowski wrote:
>>
>>> Exactly. I don't even look at the numbers, I just go by needle position.
>>> Its bbq, not a moon shot.
>>
>> I go for the "e" in "Ideal" on my thermometer (which comes with
>> the unit - no drilling necessary).
>
> Well, that's one shot you can stop taking--the current WSMs come with
> a thermo.
>


Not really. They added the thermometer, larger water pan, something
about the access door, and don't forget, $100 to the price for $25 worth
of improvements..

BBQ

On Sat, 05 Jun 2010 21:35:54 -0500, bbq > wrote:

>On 6/5/2010 7:24 PM, Denny Wheeler wrote:
>> On Wed, 2 Jun 2010 18:30:40 -0500, >
>> wrote:
>>
>>> On Mon, 31 May 2010 22:46:43 -0400, Ed Pawlowski wrote:
>>>
>>>> Exactly. I don't even look at the numbers, I just go by needle position.
>>>> Its bbq, not a moon shot.
>>>
>>> I go for the "e" in "Ideal" on my thermometer (which comes with
>>> the unit - no drilling necessary).
>>
>> Well, that's one shot you can stop taking--the current WSMs come with
>> a thermo.
>>
>
>
>Not really. They added the thermometer, larger water pan, something
>about the access door, and don't forget, $100 to the price for $25 worth
>of improvements..

Access door is now 2 or 3 times as big. I do agree that the raise in
price is considerably more than the improvements would suggest--but
wasn't a significant price rise overdue? I know their costs have been
going up. I well know what's happened to the cost of sheet metal--the
stove & fireplace company I work for uses a very great quantity of
sheet metal.

All in all, I'd say the current price of the WSM 721001 is on the high
side, but for what you get is fair. The porcelained body/base/lid
should outlast me, the thing is ridiculously easy to use, the food I
turn out on it is outstanding. Yes, the center section needs handles
added, and mine will have them, but beyond that I don't see much
amending to do.

On 6/6/2010 12:01 PM, Denny Wheeler wrote:
> On Sat, 05 Jun 2010 21:35:54 -0500, > wrote:
>
>> On 6/5/2010 7:24 PM, Denny Wheeler wrote:
>>> On Wed, 2 Jun 2010 18:30:40 -0500, >
>>> wrote:
>>>
>>>> On Mon, 31 May 2010 22:46:43 -0400, Ed Pawlowski wrote:
>>>>
>>>>> Exactly. I don't even look at the numbers, I just go by needle position.
>>>>> Its bbq, not a moon shot.
>>>>
>>>> I go for the "e" in "Ideal" on my thermometer (which comes with
>>>> the unit - no drilling necessary).
>>>
>>> Well, that's one shot you can stop taking--the current WSMs come with
>>> a thermo.
>>>
>>
>>
>> Not really. They added the thermometer, larger water pan, something
>> about the access door, and don't forget, $100 to the price for $25 worth
>> of improvements..
>
> Access door is now 2 or 3 times as big. I do agree that the raise in
> price is considerably more than the improvements would suggest--but
> wasn't a significant price rise overdue? I know their costs have been
> going up. I well know what's happened to the cost of sheet metal--the
> stove& fireplace company I work for uses a very great quantity of
> sheet metal.
>
> All in all, I'd say the current price of the WSM 721001 is on the high
> side, but for what you get is fair. The porcelained body/base/lid
> should outlast me, the thing is ridiculously easy to use, the food I
> turn out on it is outstanding. Yes, the center section needs handles
> added, and mine will have them, but beyond that I don't see much
> amending to do.
>

Agreed it is a great unit. Great for the beginner because of its almost
set it and forget abilities. Great for the experienced who does not
want to fiddle around with the fire.

The handles, a guy from virtual weber site I think, got to talk to the
designers at weber. The handles subject came up. As has been suspected
around here for years, they don't want to put on handles and then take
on the liability for putting handles on and someone gets injured taking
off the barrel.

But garage door handles has been suggested because of the holes lining
up perfectly. I don't have handles on mine.

Would I buy another? Probably. But I hope mine outlasts me !!!

BBQ

On Sun, 06 Jun 2010 16:23:41 -0500, bbq wrote:

> The handles, a guy from virtual weber site I think, got to talk to the
> designers at weber. The handles subject came up. As has been suspected
> around here for years, they don't want to put on handles and then take
> on the liability for putting handles on and someone gets injured taking
> off the barrel.

But they're encourage pyrotechnics. Somehow I think 5 lbs of
burning wood are more dangerous than 20 pounds of 150F meat. Or
is it the 212F water and grease they['re worried about? Probably.

Brinkman doesn't have a problem with putting faith in Darwin... I
love the handles on the ECBG. I only use them once every 2 hours
or so (I don't even use the access door)

-sw