Like the title says. One of you convinced me to try the no wrap method and it was a success. Ribs and corn on the cob for dinner! After 5 hours on the kettle these ribs were the perfect amount of tender and juicy, but still had a satisfying chew. Bonus picture of some cream cheese I smoked at the same time.

I’ve actually been looking for a Weber Genesis for sometime to replace my shitty Char-Broil. Found this on the curb a few streets down and rolled it on over to my house. Needs a little TLC, maybe some new hardware, but it came with a propane tank and all. Good find?

Meaty juicy and always gone by the morning!

2.5 hours on the grill at 170 °C / 340 °F, seasoned to your own taste, with all the innards removed. On top of that, it’s doused with at least 2 bottles of beer every 30 minutes!

Weber spirit

The trick is to soak toothpicks in water for about a half hour, break them in half, and use a bunch of them to stick the bacon on extremely tightly. This lets you pick up the steak with the tongs and press the bacon directly onto the grill to finish it after the steak is cooked properly.

I picked up a tri tip at my butcher. I’ve never cooked one before. Smoke it? Grill it?

I’d appreciate any advice.

First brisket, about 4.5 lb flat. Not as bad as I was worried about it turning out but definitely coulda been better. Too much pepper for sure. 5.5 hrs at 180, 1hr at 220, and then 3hrs at 250 with a 5hr rest. Accidentally fell asleep and didn’t pull til about 210, rookie mistake I believe. Also left the fat side up once wrapped and I feel like I could’ve got a better bark if I did it in reverse. Overall not terrible but not great either.

Pro tip: roasting peppers does a good job of showing you your grills hot spots (and cool spots)

I was looking for a better cut at the grocery store which had very few selections. I ended up with this pre marinated Santa Maria tri-tip. Grilled on charcoal to around 125 to 135. somewhat chewy on the less cooked part, is it due to the quality of the meat itself? How to improve?

I handle the grilling, she handles the rest. Perfect combo ◡̈

Hi,

Hoping to get some advice on a Napoleon Rogue 625 SIB which I've just used for the first time. I'm coming from a Weber Genesis II

I've put it together, and then run it with all the burners incl. the infra red rear and side burner, at max for maybe 30 minutes. I oiled up the grates and the hot plate before cranking it up.

I went to cook on it for the first time today but noticed that even after having all the burner on maximum, (lid open) it just wasn't that hot. I could hover my hand over the grates for 20 seconds without issue, and the hotplate didn't seem to have much heat in it at all. I was able to lift the hot plate up and keep my hand almost directly over the burners (which have the long heat deflector pieces over them) for 20 seconds as well.

I put it back down and left it for another 10 minutes, at which point I put some burgers on. There was no sound of sizzling at all. I flipped after maybe 5 minutes and the meat was grey with no sear what so ever. I moved them to the grates and noticed it was searing a little more. I left them for maybe 10 minutes at which point they did brown up a little.

Should I be expecting it to get hotter and really sear up the burgers on the hot plate? or is this expected and I should be searing on the infra red side burner and then transferring to the hotplate/Grill grates?

As mentioned above, i'm coming from a Weber Genesis II and that used to be able to sear up on the hot plate semi-OK.

thanks for the help

Also a side question, when doing the burn-in, i noticed the stainless grill grates turn brownish creating a patina. But only in a small section above the middle burners. Is this normal?

cheers

My first low & slow grill cook ever. I usually do hot and fast (carne asada, steaks or chicken). About 4 hours total. Never wrapped. May try that next time though, since ribs were a bit dry. I also need to think about trimming these a little differently. Maybe St. Louis style. Used Kinders all purpose rub and sprayed with water/apple cider vinegar during cook. Came out a bit too salty.

Grilled chicken with Adobo seasoning, marinated in vegetable oil, garlic, salt-free seasoning, salt and pepper. Was proud of the char I got.