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Post by woodcock on Jul 4, 2015 8:39:40 GMT -6
The wife called Weber Wednesday afternoon about ordering new "flavor bars", and one new wheel for our older (6 years)? Weber "spirit". After a very pleasant conversation, the service agent offered us Free,... the flavor bars, 4 wheels , and a new bottom pan. She said that would arrive in 5-7 days. They arrived yesterday, no charge. We have a large smoker and a smokin joe as well, within our Grill fleet. Very Happy WEBER Folks!  |
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Post by soiltester on Jul 4, 2015 10:35:13 GMT -6
Good to hear & know, as we've just a Weber 2 burner char broil grill, that hasn't given us one bit of trouble and love the way it grills everything up  Course we also gotta' put Bad Byrons, butt rub on everything  |
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Post by woodcock on Jul 5, 2015 5:58:56 GMT -6
Will look for Bad Byrons. We generally use adobe (sp?) over the years. Have tried some others. Our thing is slow hickory smokin, and inject them with a little salt/water. did some "dippin chickin" on the big weber yesterday. Leg quaters over hickory. Sauers BBQ sauce, thinned with apple cider vinegar and butter. depending on temps and wind,....remove with tongues and dip every? 20 minutes. Keep bone side down.  |
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Post by superfull on Jul 14, 2015 12:36:52 GMT -6
I have an old Brinkman Pitmaster that I've used for years for smoking large cuts of meat, however I have come to use my Weber Silver series using indirect grilling/smoking to do pork butts, ribs, tritips, brisket, chicken, etc. If it'll fit in the one side of it, I have figured out how to smoke it on there and not use near the wood I use in the dang smoker. I make my own rubs most of the time, but love Oklahoma Joe's "Cowtown All-Purpose BBQ Seasoning" for most pork as well as "The Squeal Hog Rub." That stuff is Goooooooood for store bought. Oak, hickory and occasionally a little cherry or apple wood for a different flavor, depending on what's fer dinner!
Weber is the bomb. They don't give them away, but they last darn near forever!
John
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