On Thu, 11 Mar 2004 09:31:45 -0800, "Dave Bugg"
deebuggatcharterdotnet wrote:

Jason in Dallas wrote:

No break-in is necessary, both Weber and many owners such as myself
agree. The thing is pretty much spotless when you unpack it.

Gotta gently disagree. There are always residual oils, solvents, grease, as
well as odors from curing paint. Although it won't kill ya not to do so, I
prefer to do a pre-use burn-in. Sort of the way I prefer to wash new shirts
prior to wearing. :-) YMMV.
Dave

and maybe loosen up a cuff button too, Dave ;0)

Harry

In article , "Dave Bugg"
deebuggatcharterdotnet wrote:

Jason in Dallas wrote:

Might as well have said
"you need to run it without food before you use it to get the aliens
to fly out of it."

I guess I don't get why you are so argumentative about an opinion. Based on
this and your response to Jack the troll, I guess you just have to
win --- even if there is nothing to win. Well, you win. A person should
never do a burn-in of a WSM. And everyone should join your troll campaign.
Sheesh.

Dave, you can always tell a Texan-you just can't tell 'em much.....

monroe(expate)

Jason in Dallas wrote:
No break-in is necessary

BONG! relax TFM; not the kind you're thinkin of Wrong answer.
Manufacturing residues and no tellin what else may be on the cooker. A good
burn-in is not only practical, it's smart.
--
-frohe
Life is too short to be in a hurry

Reg wrote:
Pete wrote:

I also have a loin roast.

Last time I cut it into slices and grilled them like pork chops.
They were great!

I can't toss the loin roast in the WSM?

Yes you can. Cook it to around 140-145 F.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

....And with a hotter fire.

BOB

Harry Demidavicius wrote:

and maybe loosen up a cuff button too, Dave ;0)

LOL!!!

"Monroe, of course..." wrote in message
...
In article , "Dave Bugg"
deebuggatcharterdotnet wrote:

Jason in Dallas wrote:

Might as well have said
"you need to run it without food before you use it to get the aliens
to fly out of it."

I guess I don't get why you are so argumentative about an opinion. Based
on
this and your response to Jack the troll, I guess you just have to
win --- even if there is nothing to win. Well, you win. A person should
never do a burn-in of a WSM. And everyone should join your troll
campaign.
Sheesh.

Dave, you can always tell a Texan-you just can't tell 'em much.....

monroe(expate)

Now hold on there, Monroe...Don't go gettin' all personal...Besides dallas
really is part of southern oklahoma not Texas
Jack (note lower case on deserving city and state)

"Kevin S. Wilson" wrote in message
...
On Thu, 11 Mar 2004 21:39:18 GMT, "Jason in Dallas"
wrote:

I think I'll go out and start an oak fire in the nbbd and not put a
shred
of meat on it...just to burn off some of the rust.

Has nothing to do with a WSM and this thread and being a Jaguar XJ8 owner
myself (15mpg) I could care less about pollution, so if you wanna burn
some
wood be my guest. Throw some $20 bills in the fire while you're at it,
they
add a nice aroma!

Ooooh! You came SOOOOO close to telling us that, in addition to
driving a bitchin' cool car, you also make a jazillion dollars a year
and have a large American penis.

PS: It's "I COULDN'T care less." HTH.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

Now , now , Kevin...where would a thirteen year old girl get a large
American penis?
JackG

Now , now , Kevin...where would a thirteen year old girl get a large
American penis?

Ebay?

I had a few problems.. but otherwise everything was good.

I don't think I had enough initial charcoal.
I was afraid of over heating due to the wind, I had the bottom vents
half open.

I had a hard time getting over 200° (this lasted for 2 hours)
I opened up the vents to full and add some charcoal
The last three hours was around 250°

Took 5 hours to get the pastrami internal temp to 165° (3.5lb size)
I took the ribs off at the same time..
I don't think these were as done as I had liked. They were not
falling off the bone.
The pastrami was excellent.


Pete wrote in message . ..
I just got my WSM from the Amazon deal.

I stopped by the butcher and got the following:


9lb pork roast
2 slabs "St Louis" cut ribs
3lb corned beef

I am going to save the pork roast for the second time.. make some
pulled pork.

My first time is going to be the ribs and corned beef.
The corned beef is even thickness, with a nice cap of fat.

These should take about the same amount of time to cook??

I plan on a dry rub for the ribs, and a pastrami type rub for the
corned beef.


Any suggestions??

Is the WSM really going to run hot the first time?

Pete wrote:
They were not falling off the bone.

You don't want your ribs fallin off the bone, Pete. If they do, they's
overdone. The word around here is ya want em "toothy" meanin the meat comes
off after a good bite into the meat and a little tug.
--
-frohe
Life is too short to be in a hurry

frohe wrote:

You don't want your ribs fallin off the bone, Pete. If they do,
they's overdone. The word around here is ya want em "toothy" meanin
the meat comes off after a good bite into the meat and a little tug.

Amen to that advice. :-)

Then mine were done then

They were toothy...



On Mon, 15 Mar 2004 22:37:03 GMT, "frohe"
wrote:

Pete wrote:
They were not falling off the bone.

You don't want your ribs fallin off the bone, Pete. If they do, they's
overdone. The word around here is ya want em "toothy" meanin the meat comes
off after a good bite into the meat and a little tug.