Hello, long time reader, first time poster. Lots of questions here - all your advice and insights appreciated. (Made a guess as to which was the proper forum for this technique question, but it seems specific to Weber, so putting it here)
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Have been using a Weber II LX for a few years, no issues so far. For two-zone, I usually set the far left (and sometimes middle) burners on, and cook over on the far right. (I've been known to pre-heat with the far right burner active, then turn it off when I put the food on.) Once the protein reaches the desired temperature, then I'll sear over an active burner to finish and serve.
For Large Meats (like a cowboy ribeye, pork butt, or a rack of ribs), I'll generally only use the far left burner set at about med-low. That tends to keep the grill at about 225, more or less. I use a Thermoworks Smoke for ambient monitoring and adjust the burner to keep it in the 220-235 range as much as possible.
If I feel like it, I'll also place a water pan under the meat (on purpose, to catch drippings that can then be used for making ramen broth!!!). For smoke-flavor, I have a 6-8" A-MAZ-ING tube with Traeger pellets, a cast-iron chip box for wood chips, and I''ve also made foil packets with either wood source. I usually place the foil or cast iron directly over the left-hand burner. The smoke tube would go closer to the meat, not over the flame.
QUESTION: for the Smoke ambient sensor, where should it be placed? I've been placing it in the far back right and monitoring temp from there (expecting it to be hotter there than if I placed it in the far front right). I figured if I monitor at the hottest area where the food is near, that'd be better than monitoring where it might be cooler. Is this the right place for the sensor?
QUESTION: should I be putting the water pan over the far left active burner and not under the meat? Could I / should I do both, as that subsequent ramen broth is mighty tasty?
QUESTION: Because the Weber Genesis is a gas grill, it's designed to have a bit more air flow vs a charcoal grill or smoker. Am I mistaken in thinking I need to use more smoke-generation (and for a longer period of time) vs if I were using a different grill type? Some of the advice has said things like "4 oz of chips for the first hour, then no more after that", but I believe because of the Weber airflow, I've not gotten any real hint of smoke unless I'm throwing much more fuel/time than that onto the cook.
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Have been using a Weber II LX for a few years, no issues so far. For two-zone, I usually set the far left (and sometimes middle) burners on, and cook over on the far right. (I've been known to pre-heat with the far right burner active, then turn it off when I put the food on.) Once the protein reaches the desired temperature, then I'll sear over an active burner to finish and serve.
For Large Meats (like a cowboy ribeye, pork butt, or a rack of ribs), I'll generally only use the far left burner set at about med-low. That tends to keep the grill at about 225, more or less. I use a Thermoworks Smoke for ambient monitoring and adjust the burner to keep it in the 220-235 range as much as possible.
If I feel like it, I'll also place a water pan under the meat (on purpose, to catch drippings that can then be used for making ramen broth!!!). For smoke-flavor, I have a 6-8" A-MAZ-ING tube with Traeger pellets, a cast-iron chip box for wood chips, and I''ve also made foil packets with either wood source. I usually place the foil or cast iron directly over the left-hand burner. The smoke tube would go closer to the meat, not over the flame.
QUESTION: for the Smoke ambient sensor, where should it be placed? I've been placing it in the far back right and monitoring temp from there (expecting it to be hotter there than if I placed it in the far front right). I figured if I monitor at the hottest area where the food is near, that'd be better than monitoring where it might be cooler. Is this the right place for the sensor?
QUESTION: should I be putting the water pan over the far left active burner and not under the meat? Could I / should I do both, as that subsequent ramen broth is mighty tasty?
QUESTION: Because the Weber Genesis is a gas grill, it's designed to have a bit more air flow vs a charcoal grill or smoker. Am I mistaken in thinking I need to use more smoke-generation (and for a longer period of time) vs if I were using a different grill type? Some of the advice has said things like "4 oz of chips for the first hour, then no more after that", but I believe because of the Weber airflow, I've not gotten any real hint of smoke unless I'm throwing much more fuel/time than that onto the cook.
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