BOB wrote:
Jason in Dallas wrote:
The grills are designed to be rugged enough to be on fire and moved
around on a regular basis. Hell, it's probably more safe then a gas
water heater. Definitely more safe then getting in a car and driving
on a public road.

But hey if you're not comfortable ... then you're not comfortable.

I have, in a past life, serviced gas appliences. That includes
furnaces, stoves, ovens, ranges, water heaters, boilers, and gas
grills. I've never seen a burner on a gas grill built as well as the
burners in the cheaper water heaters. Well, except a couple gas
grills that do use modified commercial gas range burners. I still
wouldn't leave a gas grill unattended, but it's *your* choice. I'm
glad you don't live in my neighborhood.

BOB

Hey BOB, hows that that saying go about arguing on usenet?
With someone like Jason willing to say anything to win whatever the argument
du jour is makes that even more true. This Jason dope made my record for
fewest posts before being killfiled. He's not even amusing like Kunt is for
gawds sake, not one redeeming feature.


D
--

Duwop wrote:
BOB wrote:
Jason in Dallas wrote:
The grills are designed to be rugged enough to be on fire and moved
around on a regular basis. Hell, it's probably more safe then a gas
water heater. Definitely more safe then getting in a car and driving
on a public road.

But hey if you're not comfortable ... then you're not comfortable.

I have, in a past life, serviced gas appliences. That includes
furnaces, stoves, ovens, ranges, water heaters, boilers, and gas
grills. I've never seen a burner on a gas grill built as well as the
burners in the cheaper water heaters. Well, except a couple gas
grills that do use modified commercial gas range burners. I still
wouldn't leave a gas grill unattended, but it's *your* choice. I'm
glad you don't live in my neighborhood.

BOB

Hey BOB, hows that that saying go about arguing on usenet?
With someone like Jason willing to say anything to win whatever the argument
du jour is makes that even more true. This Jason dope made my record for
fewest posts before being killfiled. He's not even amusing like Kunt is for
gawds sake, not one redeeming feature.


D
--


OOPS!
You're right on about that.
I read several groups and forums. There are a few "Jason's" that I have no
problem corresponding with. I just forgot about this one. But, he's giving
dangerous advise. I'd hate for some unsuspecting newbie to take his advice and
blow up part of the neighborhood.

BOB
munching on the grilled asparagus that was cooked earlier

Jason in Dallas wrote:

Allow me to do you the favor of making that unwieldly URL useful for
everybody: http://tinyurl.com/2djzl

Gee, did anyone have trouble with it previously.

As a rejoinder my method is a helluva lot easier than yours and works
perfectly,

That's great. I never stated that mine was the only way. I was addressing
your generalization that no one has helped newbies out who are trying to use
a gas grill to barbecue with.

I don't see why you made such a production out of a simple
procedure.

Lets see, perhaps because it takes that kind of effort to do briskets and
shoulders?

However my method is good only for small items alike a
couple racks of ribs and similar fare. If you want to cook a butt a
genesis ain't the way to do it.

And yet I pointed out how it can be done. With the caveat that life would be
easier with a dedicated pit.

But I most certianly didn't mispeak as to the methodology,

I didn't say you mis-spoke about methodology. Your mis-statement was that no
one would help newbies to barbecue on a gas grill. You mis-spoke.

and have
made countless dozens of excellent racks of BBQ ribs on the gasser
using my very simple slow and low smoking method.

I don't care.

Incedentally the
lid thermometer is perfectly placed if you put the racks of ribs in
the raised basket and warming rack.

No it is not.

(P.S. - Why are you replying to someone you previously killfiled?
Makes no sense.)

If you actually read my post, you wouldn't have made a fool of yourself with
that question.

In article , "Jason in
Dallas" wrote:

Serves a purpose, though. Lots of not-so-techie folks are incapable of
reassembling long link broken by their newsreader. I simply did them a
favor so they could follow along.

Tinyurls and gasser-Q! Jeeze, Jason-you're just a regoolar
hewmanitarian,you are! Helpin make people's lives sooooo much betterer.

Keep up the good work-I'll see what we can do about gettin ya a
commemorative medal or a plaque or something....

monroe( oooh that hard cutting and pasting )

You're right, of course. BBQ involves heat and smoke; it doesn't matter
where the heat comes from as long as it's 220-250° and you have smoke. I
made good BBQ on my electric ECB before I got the K.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Jason in Dallas" wrote in message
m...
(Disclosu I have a Weber gas grill and love it, been using gas grills
for
ages. Also have a Weber Smokey Mountain bullet smoker that I love.)

I was looking for beef rib info in the archives and came across many posts
where newbies asked about "how do I cook these here beef ribs on my
gasser"
and people responded that BBQ done on a gasser would result in inedible
meat, that a gasser cannot do low and slow, etc.

I'm here to tell you that simply isn't true. I can't speak for all gas
grills but my Silver-B will happily maintain internal temperatures as low
as
200*F for days if you like without any tending. Put meat in back, turn
front
burner on to appropriate temperature. Simple. Toss a foil bag of wood
chips atop the front burner and get as little or as much smoke as you
like.
In fact before I knew a damn thing about proper BBQ technique my favorite
baby back rib recipe was adjusted over the years and ammounted to smoking
ribs on the gasser with a hickory chip foil log at about 220*F for as long
as it took to make them right. The temperature was arrived at entirely by
accident, although I now know it to be ideal and accepted among experts.

Doing BBQ on the gasser is simple, foolproof and results in excellent Q,
and
anyone who says otherwise must not have tried low and slow smoking on a
gasser. That said, I find the bullet more involving and fun, and I'll go
on
record and say the Weber gasser is pretty lame at searing beef.

Jason, thanks for addressing a question I have had for a long time about
my Genesis Silver B. I will have a go at it the next time I do ribs,
leaving the 22" Web aside.
Kent

Jason in Dallas wrote:

(Disclosu I have a Weber gas grill and love it, been using gas grills for
ages. Also have a Weber Smokey Mountain bullet smoker that I love.)

I was looking for beef rib info in the archives and came across many posts
where newbies asked about "how do I cook these here beef ribs on my gasser"
and people responded that BBQ done on a gasser would result in inedible
meat, that a gasser cannot do low and slow, etc.

I'm here to tell you that simply isn't true. I can't speak for all gas
grills but my Silver-B will happily maintain internal temperatures as low as
200*F for days if you like without any tending. Put meat in back, turn front
burner on to appropriate temperature. Simple. Toss a foil bag of wood
chips atop the front burner and get as little or as much smoke as you like.
In fact before I knew a damn thing about proper BBQ technique my favorite
baby back rib recipe was adjusted over the years and ammounted to smoking
ribs on the gasser with a hickory chip foil log at about 220*F for as long
as it took to make them right. The temperature was arrived at entirely by
accident, although I now know it to be ideal and accepted among experts.

Doing BBQ on the gasser is simple, foolproof and results in excellent Q, and
anyone who says otherwise must not have tried low and slow smoking on a
gasser. That said, I find the bullet more involving and fun, and I'll go on
record and say the Weber gasser is pretty lame at searing beef.

On 14-Apr-2004, "Dave Bugg" deebuggatcharterdotnet wrote:
snip
Here's my post addressing gas grills -- in this case my Weber Genesis --
and
how to make 'Q wid it.
http://groups.google.com/groups?q=ba...oup:alt.foo d
.barbecue&start=50&hl=en&lr=&ie=UTF-8&oe=UTF-8&group=alt.food.barbecue&selm=
v45vctscgjele0%40corp.supernews.com&rnum=59

Dave, I'd like to read your original post, but I gave up trying to make
this link work. I'd
appreciate it, if you'd just e-mail me a copy of the post.

--
M&M ("When You're Over The Hill You Pick Up Speed")

Outlook express *will* open the complete links. It is exactly what I am
using
right now.

Even when they wrap? I can't make OE do that. But I don't have any trouble
re-assembling links, either.

-John O

M&M wrote:

Dave, I'd like to read your original post, but I gave up trying to
make this link work. I'd
appreciate it, if you'd just e-mail me a copy of the post.

I've gone ahead and copied it over to this post -- see below -- so it can be
read without having to go to google.



Ralph Williams wrote:

I have been looking at a Nepoleon gas grill for doing some low
temperature (200 - 250 degree) slow grilling of some pork shoulders
and beef briskets. I have tried this on my Weber charcoal grill with
great difficulty. I can't hold the low temperature because the
charcoal won't stay lit.

The gas grill should solve the temperature problem. And the makers of
Nepoleon promote their product for this use, since they even sell a
container to hold the smoking wood which is positioned over one of the
burners to keep the smoke coming.


A box to hold chips is NOT an indication, by itself, that a gas grill can
effectively be used as a pit to cook 'Q. This is from a post I made last
June:
quote
Use only the back burner. You will have to use a combination of methods to
vent and control the temp: the burner control, propping the lid (1 - 2")
and opening the sliding tray at the bottom of the burner box. I've used
steel pie pans with holes in the bottom holding some lump, which is placed
inside of the sliding drip pan, partially covering the drip hole.
Supplemental (unavoidable) heat is supplied with the back burner.

Place a cookie sheet on the flavorizer bars to act as a buffer between the
flame of the burner and the grill where your meat is cooking. Use a remote
probe thermometer (something Polder-like), placing the probe through a cork
and laid on the grill, to monitor chamber temp. Do NOT depend on the
thermometer that is in the lid, as there will be a variance of 20 to 30
degrees from the actual temp at the grill.

This is a labor intensive process; you will be constantly adjusting lid
levels, sliding pan opening and burner temp.. And because you can't put too
much lump in this type of set-up, be prepared to add lump on a frequent
basis. In other words, you're stuck at or near the chamber for the
duration. Also, make sure -- DAMNED SURE --- that you have a
non-combustible surface under the grill; either dirt or a heat-proof shield.

You will get passable (meaning better than any restaurant claiming to do 'Q)
barbecue, but when you get a real rig for 'Q, the birds will sing, the sun
will shine, children will stop crying and life will be far easier and quite
a bit tastier. But this will get you started. Just keep in mind, this is
among the most labor intensive ways to do BBQ. Questions? Just holler.
end quote

--

John O wrote:

Even when they wrap? I can't make OE do that. But I don't have any
trouble re-assembling links, either.

Quotefix for Outlook Express has solved that problem for me... heck, it's
solved a lot of OE problems. And it's FREE. The URL is below for those
interested.
http://home.in.tum.de/~jain/software/outlook-quotefix/

Even when they wrap? I can't make OE do that. But I don't have any
trouble re-assembling links, either.

Quotefix for Outlook Express has solved that problem for me... heck, it's
solved a lot of OE problems. And it's FREE. The URL is below for those
interested.
http://home.in.tum.de/~jain/software/outlook-quotefix/

The irony here is that some folks fear URL forwarding services like
tinyurl.com because malicious code could be hidden in the referenced URL,
and so they prefer the full URL in their newsreader. However, to get the URL
to be "clickable" in their OE newsreader they install a fix consisting of
unknown code that could be malicious.

Kind of like eating raw chicken and chancing salmonella to avoid the
trichinosis in raw pork.

"Kent H." wrote in message
...
Jason, thanks for addressing a question I have had for a long time about
my Genesis Silver B. I will have a go at it the next time I do ribs,
leaving the 22" Web aside.

It's quick, easy and it took me many shots at perfecting BBQ on a dedicated
smoker before I could make ribs as good as I previously made on the gasser.
Seems to work best with the meat in the swinging basket and/or the elevated
warming tray area. Hard to do more than 2 racks, though.

Probably even easier with the Weber Somke and Steam accessory.

Jason in Dallas wrote:

The irony here is that some folks fear URL forwarding services like
tinyurl.com because malicious code could be hidden in the referenced
URL, and so they prefer the full URL in their newsreader. However, to
get the URL to be "clickable" in their OE newsreader they install a
fix consisting of unknown code that could be malicious.

This pork's been irradiated... Quotefix has been around for quite a while,
and seems to be making its customers quite happy. And I didn't install
quotefix to make URLs clickable, I installed it for the way it keeps posts
and thread in an easily readible context.... along with the animated
emoticons :-)
Dave

Dave Bugg wrote:
Jason in Dallas wrote:

The irony here is that some folks fear URL forwarding services like
tinyurl.com because malicious code could be hidden in the referenced
URL, and so they prefer the full URL in their newsreader. However, to
get the URL to be "clickable" in their OE newsreader they install a
fix consisting of unknown code that could be malicious.

This pork's been irradiated... Quotefix has been around for quite a
while, and seems to be making its customers quite happy. And I didn't
install quotefix to make URLs clickable, I installed it for the way
it keeps posts and thread in an easily readible context.... along
with the animated emoticons :-)
Dave

Harry D directed me to Quotefix years ago. Great piece of freeware.

Jack Curry

The irony here is that some folks fear URL forwarding services like
tinyurl.com because malicious code could be hidden in the referenced
URL, and so they prefer the full URL in their newsreader. However, to
get the URL to be "clickable" in their OE newsreader they install a
fix consisting of unknown code that could be malicious.

This pork's been irradiated... Quotefix has been around for quite a while,
and seems to be making its customers quite happy. And I didn't install
quotefix to make URLs clickable, I installed it for the way it keeps posts
and thread in an easily readible context.... along with the animated
emoticons :-)

Thanks for the tip, will have to give it a look. I'm a sucker for cool
freeware utilities.