The Weber baskets that came with my Performer are starting to get a little beat up. And with the sale price of the SnS Original, I had my wife get me a Christmas present. Before I go to use it I have two questions;
First, looking at the lighting instructions it appears the photo in step two is not what you would normally see after "lighting your briquettes in one corner of the SnS." That photo doesn’t match the written instructions. The photo looks like someone lit there briquettes in a chimney, and then dumped them in the SnS. Now I’m assuming it wouldn’t matter if you did that, then dumped your unlit briquettes over top, as in the photo, or if you started in a corner and then dumped your briquettes in as written. The difference being your fire would go from bottom up, if your lit briquettes matched the photo, versus one side to the other if you followed the written directions. To me it seems you would have the same number of lit briquettes, and as a result I assume your vents would be set similarly. Six of one, half dozen of the other right?
Second question, many of the 225 recipes require a short, high heat sear to finish off the brisket/tri-tip/prime rib roast, etc. Are you all doing this on the same grill? Seems like you would have to wait a good 20+ minutes at least if not longer in the winter for a "225 fire" to get to searing temp. Are you taking the lid off and waiting for the briquettes to come up to searing temps? Or are you doing that sear on a second grill?
First, looking at the lighting instructions it appears the photo in step two is not what you would normally see after "lighting your briquettes in one corner of the SnS." That photo doesn’t match the written instructions. The photo looks like someone lit there briquettes in a chimney, and then dumped them in the SnS. Now I’m assuming it wouldn’t matter if you did that, then dumped your unlit briquettes over top, as in the photo, or if you started in a corner and then dumped your briquettes in as written. The difference being your fire would go from bottom up, if your lit briquettes matched the photo, versus one side to the other if you followed the written directions. To me it seems you would have the same number of lit briquettes, and as a result I assume your vents would be set similarly. Six of one, half dozen of the other right?
Second question, many of the 225 recipes require a short, high heat sear to finish off the brisket/tri-tip/prime rib roast, etc. Are you all doing this on the same grill? Seems like you would have to wait a good 20+ minutes at least if not longer in the winter for a "225 fire" to get to searing temp. Are you taking the lid off and waiting for the briquettes to come up to searing temps? Or are you doing that sear on a second grill?
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