I bought a 6 burner Weber Genesis this year and I also have 22" Napoleon charcoal grill. I am having trouble getting the temperature below 325 F (maverick wireless 2 probes). I wish I had bought a Weber but I could not pass up the end of season sale price thinking it was virtually a Weber anyway. Big mistake, however, I am a bit of a Macgyver so I ordered some 3/8" high temp oven rope and appropriate high temp glue to seal the lid perfectly. I haven't gotten around to installing it yet but I hope it works - if not, the culprit is the loose air control intake o the bottom. I can think of no way to seal that up better. If anyone has any hints it would be welcome.
Now to the giant gas grill. I am happier with this than I expected. I have done 3 slow cooks so far and have sat through a stall but let it go just to learn. I can nail the temp to between 225 and 230 all day long. I put enough ribs on for my wife, Joanne and I and 4 guests at 10:00 AM yesterday and brought them off at 205 degrees at 4:30. I followed Meatheads instructions and salted them the night before and the added MMD about an hour before the cook. I was going to use a faux cambro to hold them until 6PM but I didn't have enough foil so I put them in the oven at 190F (it is a meile oven and the temp control is accurate). I finished them on the grill when I put the corn and marinated mushrooms on. I cut each half rack in half again and used Cattleboyz Original BBQ sauce on half them. I made sure everyone had some of each and the reviews were awesome. I think Canadians like their ribs wet for the most part but I think we made some converts to rubbed ribs alone last night. My only mistake was finishing them a bit too long and they dried out a bit but the bark and the sauce caramelization was great.
Once I fix the Napoleon I will post again.
Hello everyone. This is an awesome site and after reading several strings about the science of grilling and your awesome ideas, I feel I have more to learn than could be learned. I think I will always be a rookie - but I will work hard to get better
Now to the giant gas grill. I am happier with this than I expected. I have done 3 slow cooks so far and have sat through a stall but let it go just to learn. I can nail the temp to between 225 and 230 all day long. I put enough ribs on for my wife, Joanne and I and 4 guests at 10:00 AM yesterday and brought them off at 205 degrees at 4:30. I followed Meatheads instructions and salted them the night before and the added MMD about an hour before the cook. I was going to use a faux cambro to hold them until 6PM but I didn't have enough foil so I put them in the oven at 190F (it is a meile oven and the temp control is accurate). I finished them on the grill when I put the corn and marinated mushrooms on. I cut each half rack in half again and used Cattleboyz Original BBQ sauce on half them. I made sure everyone had some of each and the reviews were awesome. I think Canadians like their ribs wet for the most part but I think we made some converts to rubbed ribs alone last night. My only mistake was finishing them a bit too long and they dried out a bit but the bark and the sauce caramelization was great.
Once I fix the Napoleon I will post again.
Hello everyone. This is an awesome site and after reading several strings about the science of grilling and your awesome ideas, I feel I have more to learn than could be learned. I think I will always be a rookie - but I will work hard to get better
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