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WeberFan

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  • Location:
    USA
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  1. Things seem to be working just perfectly... You added a tax, and you have fewer responses/input. I believe in capitalism. Just not jerks. I wish you well!
  2. Humidity could 'clearly' be a factor...I live in the mountain desert so we do not experience humidity much... Keep us informed of your progress...
  3. Sorry but it's paint - pure and simple paint - paint that has NOT cured properly... Paint is typically tinted (hence the BASE type - ULTRA Deep) so it's never going to be 'clear' like spar varnish or polyurethane... To cure it, try to get it into DIRECT sunlight for many hours...it may still be 'milky' looking... As a rule, water based 'paint' can go over oil based, OIL BASED DOES NOT GO OVER WATER BASED 'paint.' You can always power wash it. It's a very nice table! VERY nice! Best!
  4. Don't forget to put a drip pan under the pork butt! The last butt I did - 8+ lbs. - was cooked at 225 and took 16 hours. It was WELL worth it! Good luck!
  5. You do not have a Maap torch. It's Map Pro and 800 degrees cooler than Maap which has not been available for 8+ years. Another worthy contribution made by you. I don't think I could have slept through the night with out that info. Do you feel better about the other day now? Hey, Dude! I'm not making fun of your spelling! You ARE saying that you use a product that is: Not available on the planet at retail anywhere Has not been in production for more than eight years is CONSIDERABLY hotter than any canned gas available Do you drive a Mazda and call it a Mercedes? Starts with the same letter and has wheels and doors? You: "Another worthy contribution made by you. I don't think I could have slept through the night with out that info. Do you feel better about the other day now? " NOW I do. Have fun today and try to live in the real world that we all live in, not the an alternative world replete with unicorns and 'MAAP torch' rainbows...
  6. Sounds like you had a blast! On a low and slow cook I typically spend an hour or so getting the grill ready and 'heat soaked' - that is getting it to a specific temp. making sure it stays there +/- within reason, then adding meat. in just 30 minutes it's likely that the grill had not yet stabilized. Great start!
  7. You do not have a Maap torch. It's Map Pro and 800 degrees cooler than Maap which has not been available for 8+ years.
  8. Lol you've been a member for less than a month and have made 10 posts but please share your expert opinion. I for one understand that in the real world things cost money. Im ok with the changes and plan on becoming a supporter soon because my cooking and knowledge of cooking has benifited greatly from this site. My expert opinion? OK. NO new people will EVER see these three sections, so they will never understand what they will may be missing. Forums like this do, indeed, rely upon funding. I'm far from a socialist so I understand the cost of a forum. However, as it is with all forums like this, new folks come and longstanding members fade away. For a website to grow and flourish it needs 'new members like me' to become active. What do you suppose the daily posting rate will be in those three sub-forums in six months time? Likely half of what it was last month. It will just be the Good Ol' Boys and a few, likely very few, new members. That is how a forum 'taxes' itself out of relevancy. Best of luck to you all. I do wish you all well.
  9. I cut the corners off of my Grill Grates (the 'square' ones were on sale - not made for my Vision) - they work wonderfully. Curious about the four piece GG setup.
  10. For cooking I keep the top all the way open. 100%. The temperature is then controlled via the bottom vents. For 350 I'll only have one vent open and it's at 1 - on a scale of 1 to 5. For smoking - 225 to 250 - I'll have the top vent almost closed and adjust with the lower vents - about 1 or so. With the top vent closed you will give your food a smoked flavor. Full open it's more like a standard grill. Good luck!
  11. We use a bread machine on the 'dough' cycle. Hard to get simpler than that. It was $50.00 at Wal-Mart. It's best to let the dough age overnight in a tub in the 'fridge. Cooking day we put a 5.5 oz (grill) or 6.5 oz (oven - larger pizza stone) ball of dough on a small plate and cover with cling wrap and let it get to room temperature. We have our best luck when we pre-bake the crust - we roll it out, dock it (use forks to poke small holes in the dough to prevent BIG bubbles) then form the edge. It cooks for four minutes or so - just until some of it is getting brown. On go the toppings then back into the heat until it looks like pizza. Our dough recipe: 3 cups flour 1 cup warm water (put yeast and sugar in it) 3 Tbsp olive oil 1 1/2 tsp active dry yeast 1 tsp sugar 1 1/2 tsp kosher salt Watch the dough until it comes together, assuming that you are using a bread machine. It can take 10 minutes or so... We keep the dough in a container in the 'fridge for 10 days or so then make more. Pizza is a minimum twice a week meal here. This recipe has been working well for us for a dozen years or so. Good luck!
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