Webber_Grills

I'm with you on preferring to have non-meat meals that are that way "on purpose" rather than imitating a meat meal But, we have vegetarian friends who are glad for having better options of "mock meats" for things like group get togethers - if only so they don't have to stand out as different, and they can also just scarf down a couple of burgers like anyone else rather than being limited to sides and salads I get that. They also explained that "mock meats" tend to be the more social dishes, since there are a lot of people who want to "pass" at a backyard bb

You could definitely track down casters that would screw into the height adjustment stems, but It would likely need additional support to keep everything squared up in motion. Racking does make the walls buckle a bit, but they are solid once installed. Maybe a bar from caster to caster on the bottom would get it strong as hell....

Another good option - without buying another cooker - is to get a kettle pizza attachment. I have one semi-permanently set up on my 18 inch Weber Jumbo Joe, although I can also move the bolts and put it on my bigger 26. With a good stone/steel, it will easily hit those quick cook times for Neapolitan. Nothing wrong with the ones I make on my KJ Jr though Now, if only I had a good picture where I didn't completely screw up the launch

That's a rabbit hole I've found myself down many times, and definitely is going to be different between wood, charcoal kettle, Kamado... My thoughts? Keep a small spot hot in the fire. Feed enough air on the intake for it to be clean but not enough to encourage it to spread. Keep the top damper as open as you can without getting too hot or closing the bottom completely (you still want an upwards flow) For me, that's open a knats testicle on the bottom and all the way open on top, but sometimes, I end up closing the top to 3/4 or so. Not the usual 1-finger many others r

That's hilarious. I've had rocks and chunks of what I assume is firebrick, but never a chainsaw chain! Proof that lump is "real" at least

Basically, but it’s just as important to understand which different compounds are burning because each is a part of the flavour profile. If there is not enough air for the volume of fuel gas being released by the solid fuel, you are tasting those gasses. If it is burning efficiently, you are tasting the fuel “post burn” which is entirely different This here is a good deep dive https://barbecuefaq.com/thin-blue-smoke/

Awesome! My baby red is also a beast!

Activation energy.... I had so much trouble with that in college... great explanations! heat + fuel + oxygen. All are required. Remove one, fire stops. Add it back while the other two are ready to go, and there’s a strong likelihood that it’s coming back. As for temperature surfing, the best way to have good clean burn is to have a small amount of fuel burning hot instead of a lot of your fuel smouldering because it’s just barely getting air. Start in one spot, it will favour itself before spreading because it has to convert the solid fuel to gas before consum

Thank you! I can get to any temperature with the door shut - perhaps because there are two round holes in the back that I left unplugged (they are for the sink variant) I actually find it even more stable on a windy day, likely because it prevents gusts from affecting intake airflow

Look delicious

Considering IQ to be political is political because it assumes the other side is dumb and let’s be honest, there are more than enough dumb idiots to go around

My home Internet won’t even let me look at the site. Not a great sign

Bravo!

As a woodworker, I can tell you that the filter loses some of its capabilities but still tends to work well enough to be worth washing when its shot I can barely smell the wood dust with a new one, but can smell stronger with a washed one, but don't get dust boogers. Guess is that the holes get ripped open a bit wider than N95 spec

The wee bairn can grow into a Weber Jumbo Joe or a Kamado Joe Jr (a nice second Kamado for a reasonable price) My son is 8 and has reached the point where I can have him clear the ashes from the previous cook, pile the charcoal, and light it Inside, he makes sauces and prepares rub on meats Started him out when he was about 4 with a plastic "lettuce knife" (looks like a serrated chef knife) and a paring knife with a blunted tip. Knowing the rules of when and where to keep fingers near a cutting board was the first lesson By next year, he will be