Sour_Squirrel

Got a nice smoke ring on my ribs.....

Ribs are ready !! They came out with a nice smoke ring. Juicy and tender.....

Perch and avocado sandwiches !! Looks good. Is that a wasabi aoli ?

Making a couple of racks of back ribs. They're smoking in the Weber right now as seen in the pic. You can see a bit of the smoke coming from the grill. There's nothing like the smell of fruit wood smoking....!!

You can always cut the racks in half and put the halves on the side with the burners off. But that goes against what you wanted to do - bbq a full uncut rack of ribs. But like you said it gives you an excuse to shop for a new bbq.....

The key to good results is temperature control. With an open fire it's almost impossible. I'm not saying it can't be done but it would require constant attention.

The tenderloins are done !!

I bought that smoke box from Lowes. You don't really need one. A foil pouch works just fine. Just use some heavy duty foil and wrap the woods chips with it and poke some holes into it using a fork or knife. I've cooked many full racks of ribs on my bbq. Again, it works on my bbq because the burners run front, centre and rear. I don't think you'd be able to fit a full rack of ribs if your burners are left, centre and right depending on the size of your bbq.

The Weber Silver C has three burners. One in the front, one in the middle and one in the rear. It's opposed to some grills that have a burner on the right, centre and left side. Flavourizer bars are what Weber calls the bars (piece of stainless steel the length of the burner that's bent into a V) that are above the burners. The burners heat the bottom of the bars and the heat is radiated throughout the bottom of the bbq. The bars also prevent flare ups. If grease drops down the bars are covering the flame from the burner so the grease doesn't have the chance to ignite. When I use this bbq for smoking I have the smoke box and foil pouch at the rear over the rear burner while at the same time the other two burners are off. Basically I'm cooking the meat over indirect heat. That way the meat isn't over any direct heat and the meat doesn't dry out. The heat of just the rear burner is enough to get the wood chips smouldering --> smoke and flavour !! Depending on the outside temp I have the rear burner between half and almost high. It's enough to maintain a cooking temp between 225-230 F.

Here's a picture of my other Weber. Not as fancy as the one in the first post. It's an old Weber Silver C that's about 12 yrs old. The only thing I had to replace was the flavourizer bars. I'm smoking a couple of pork tenderloins on it as I'm writing this. The second picture shows the cast smoker box on the right and a foil pack on the left. Both are filled with cherry wood chips. I have a two stage smoke setup. The right has dry wood chips and the left has wet wood chips. The dry will smoke and burn off first and by the time that happens the left will start to smoke. This way I don't have to open the lid half way thru the cook and add more wood chips. I've tried cherry, alder, hickory, apple but I think pecan gives the best flavour. I ran out of pecan that's why I'm using cherry today.....

How long did you have to wait to get the prop repaired? Do they do repairs to Stainless Steel props?

Let's back up the bragging with some pics !!!

Nice bbq !! Looks brand new still. What do you use to clean/polish the stainless steel with?

It's natural gas. I would think that if I had the propane model that it would be going through tanks of propane very quick. I have a second Weber that I use for smoking. It's a older Weber Silver C. I recently discovered adding smoke to meats improves the flavour. I'm just using a cast iron smoker box made by Brinkman. The wood chips I buy from Cdn. Tire for about $5-6 a bag. My next purchase will be an offset horizontal smoker. That'll be later this year......

Winter has just started and I must be getting a bad case of cabin fever already. I was looking out in the yard at my bbq and had a strange thought to myself. Everyone brags about their car/truck, boat, the fish they caught. How about their bbq?? Let's see some grills....!! Here's mine. It's a bit old but still works like new. It's a Weber Summit Platinum D6

What rod are you using for ripping and dunking bucktails in the weeds? What rod (casting or spinning) would you recommend?

Isn't there a law somewhere in the Highway Traffic act that requires you to have your headlights on while your windshield wipers are on. Maybe that's the reason why he pulled you over......

Sounds like the Gander Mountain in Buffalo...

I have a 2008 diesel Cherokee and when towing my boat (Lund Explorer 1675 with an E-Tec 90) I get between 13.5-14.8 l/100 km. Most of my fishing trips are between Toronto (city driving, DVP and 401) and Stony Lake. Last trip I averaged 14.2 l/100 km with a fully loaded boat, gear, three adults and the A/C on. So a brand new RAM 1500 diesel with those mileage numbers are impressive !!

Here's a video I took of myself catching a Smallmouth Bass on Lake of Bays. It's not a big fish but was still fun catching him while on a kayak with a 6' light action rod. To be honest I can't remember how I managed to shoot the video (using my iPhone) while at the same time reeling in the fish(!!).

Have a look at this: www.cbiusa.com

Thanks for the help !!

I need help posting pics on this forum. Whenever I try posting a pic it says that the file that I'm trying to upload is too big. Can someone tell me how I can resize the photo, or post pics on here. Another thing is that I'm using an iPhone to do everything as I don't own a computer..... Please help.

For me there's no such thing as breakfast, lunch or dinner. If I'm hungry I eat !! Usually when I wake up I eat whatever was left over from the previous night. My favourite wake up meal is day old steak with an icy cold Dr. Pepper.

I have a fishing net that's in good shape, however, the handle is a bit on the short side. Does anyone know where I can get a longer handle (besides buying a new net), or even a telescoping handle?