1st cook on new Weber gasser

[McEDaddy]

Converted from PBC. Bone in chops brined in Dos Equis and molasses.

[CaptainMike]

Nice! How about a shot of that cooker?

[Attjack]

I can't see ever not having a gas grill in the mix. I use it less but I do use it regularly. Yeah, let's see a pic of the Weber! Chops look great.

[McEDaddy]

It’s a standard spirit 3 burner, sitting right next to the Kettle and PBC

[MBMorgan]

Nice! Great job on those chops ...

[RonB]

Lookin' good.

[Mr. Bones]

Tasty stuff!

[Fire Art]

They look good enough to eat

[Troutman]

Nice cook with the gasser, so convenient!!

[McEDaddy]

Thanks everyone

[jgreen]

Looking great. I often use the gas unit as well. It belongs in the rotation.

[SmokingSteve]

i have the Spirit II E- 310 gasser too. I am having trouble getting the temp down to 225. I have 1 burner lit on lowest setting and am getting over 300. What can I do to get the temp down? I want to do St. Louis ribs low and slow per Last Meal Ribs.

[SmokingSteve]

Ambient temp is 100 to 108. Phoenix in the summertime!

[snowswamp]

SmokingSteve I have an old Weber Genesis C. I’d smoke on it before getting a Smoke Vault 24. I’d have to use a water pan under the grates and on top of the flavorizer bars to get the temp down. Even then the wind would blow out the grill. Considering PBC users cook amazing food up around 270F, I quit worrying and had some really good food come off the Weber at temps higher than 225F. Use a digital thermometer and do some test runs to evaluate your setup. The dial thermometer on the grill isn’t accurate. Have fun!