A Food and drink forum. FoodBanter.com

Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups.

You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact support.

Go Back   Home » FoodBanter.com forum » Food and Cooking » Barbecue
Site Map Home Register Authors List Search Today's Posts Mark Forums Read Web Partners

Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

Word from Weber about trial burns



 
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)  
Old 15-03-2004, 11:11 PM
Jason in Dallas
Usenet poster
 
Posts: n/a
Default Word from Weber about trial burns

I had argued a dry trial burn to remove "residues" was unnecessary given
that the porcelain is baked on by Weber at the factory and is not paint.
Browsing a BBQ forum I found the following from Weber:

"The coating on our water pans and the rest of the smoker body is made from
porcelain enamel that is fired on at 1500 degrees. Unless you somehow got it
that hot, it (vaporizing) won't be a problem."


  #2 (permalink)  
Old 15-03-2004, 11:26 PM
frohe
Usenet poster
 
Posts: n/a
Default Word from Weber about trial burns

Jason in Dallas wrote:
I had argued a dry trial burn to remove "residues" was unnecessary
given that the porcelain is baked on by Weber at the factory and is
not paint. Browsing a BBQ forum I found the following from Weber:

"The coating on our water pans and the rest of the smoker body is
made from porcelain enamel that is fired on at 1500 degrees. Unless
you somehow got it that hot, it (vaporizing) won't be a problem."


Ya still don't get it, do ya? No one's worried about cookin off the enamel;
we just want all the manufacturin nasties burnt off before we cook in it.
--
-frohe
Life is too short to be in a hurry


  #3 (permalink)  
Old 15-03-2004, 11:45 PM
Dave Bugg
Usenet poster
 
Posts: n/a
Default Word from Weber about trial burns

frohe wrote:
Ya still don't get it, do ya? No one's worried about cookin off the
enamel; we just want all the manufacturin nasties burnt off before we
cook in it.


And he never will. Apparently it's a big deal to him that pre-burn happens
without his approval. It doesn't matter that most WSM users who do a burn-in
are happy they've done it, and can smell residual oils and crap during the
burn-in. Just kill-file him and be done --- consider it a residue removal.
:-)


  #4 (permalink)  
Old 16-03-2004, 12:04 AM
frohe
Usenet poster
 
Posts: n/a
Default Word from Weber about trial burns

Dave Bugg wrote:
And he never will.


I kinda figgered that.

It doesn't matter that most WSM users
who do a burn-in are happy they've done it, and can smell residual
oils and crap during the burn-in.


Heck, ever rig I've had, I pre-burned. And the old folks I learned from
pre-burnt theirs too. From all the manufacturin gunk, to dust and whatever
critters may have crawled in there, it just makes good sense to give em a
good pre-burn; then a good spray with EVOO and commence with the Q makin.

BTW, Dave, it's good to see ya back.
--
-frohe
Life is too short to be in a hurry

--
-frohe
Life is too short to be in a hurry


  #5 (permalink)  
Old 16-03-2004, 12:10 AM
Dave Bugg
Usenet poster
 
Posts: n/a
Default Word from Weber about trial burns

frohe wrote:

BTW, Dave, it's good to see ya back.


Good to be back among friends. Thanks, Fro.


 




Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Can the word Freekeh (green wheat) be a trademark? Harold Dewer Historic 3 10-10-2004 04:12 AM
My Weber Tale (kind of long) Jo's Husband Barbecue 2 13-02-2004 08:10 PM
Difference between Weber Q and Q from as seen on TV? Me Barbecue 9 18-11-2003 12:24 AM
sad news: my Weber grill was killed today xymergy@suds.com General Cooking 31 17-11-2003 02:09 PM
Recall on Weber Summit/Vieluxe Grill Thermometers Markyt Barbecue 0 18-10-2003 12:54 AM

fitness forum |
All times are GMT +1. The time now is 06:22 PM.


Powered by vBulletin® Version 3.6.4
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.Search Engine Friendly URLs by vBSEO 3.0.0 RC6
Copyright ©2004-2008 FoodBanter.com, part of the NewsgroupBanter project.
The comments are property of their posters.
Mortgage Calculator - Xecuter 3 Mod Chip - Loans - Personal Loans - Credit Check