(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.

"Dave Bugg" deebuggatcharterdotnet wrote in message
...
(snip discussion where Jason shows an easy method to make slow and low
220*F BBQ in a Weber Genesis)

Gad, I just dumped my kill-file, and here Jason is -- again -- mispeaking
and trying to stir up a hornets nest. (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

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

As a rejoinder my method is a helluva lot easier than yours and works
perfectly, I don't see why you made such a production out of a simple
procedure. 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.

But I most certianly didn't mispeak as to the methodology, and have made
countless dozens of excellent racks of BBQ ribs on the gasser using my very
simple slow and low smoking method. Incedentally the lid thermometer is
perfectly placed if you put the racks of ribs in the raised basket and
warming rack.

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

Kevin S. Wilson wrote:

On Wed, 14 Apr 2004 21:05:44 GMT, "Jason in Dallas"
wrote:


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


Until tinyurl.com goes out of business.


Thank you. Not to mention the fact that it shrouds the URL. I know
many are in favor of URL forwarding services but I personally don't like
them and I don't use them. Just my 2. Now I feel better.

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

On Wed, 14 Apr 2004 21:05:44 GMT, "Jason in Dallas"
wrote:

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

Until tinyurl.com goes out of business.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"

On Wed, 14 Apr 2004 21:06:44 GMT, Reg wrote:

Kevin S. Wilson wrote:

On Wed, 14 Apr 2004 21:05:44 GMT, "Jason in Dallas"
wrote:


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


Until tinyurl.com goes out of business.


Thank you. Not to mention the fact that it shrouds the URL. I know
many are in favor of URL forwarding services but I personally don't like
them and I don't use them. Just my 2. Now I feel better.

Yep. In Jason's defense, he did include the long URL in his follow-up.
If I use a URL forwarding service, I try to include the long URL, too,
for all the reasons we've mentioned.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"

Until tinyurl.com goes out of business.


Thank you. Not to mention the fact that it shrouds the URL. I know
many are in favor of URL forwarding services but I personally don't like
them and I don't use them. Just my 2. Now I feel better.

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.

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.

Gad, I just dumped my kill-file, and here Jason is -- again -- mispeaking
and trying to stir up a hornets nest. I gues that's the problem wid NWAs
(Newbies with attitude).

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

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.

I wouldn't feel safe leaving a gas grill unattended for the long periods of time
that I take making my barbecue. I have been known to sleep through the night,
or visit friends and/or relatives over an hours drive away with my barbecue
cooking. I don't think that would be safe to leave gas alone like that.

Just MY humble opinion

BOB

Jason in Dallas wrote:
Until tinyurl.com goes out of business.


Thank you. Not to mention the fact that it shrouds the URL. I know
many are in favor of URL forwarding services but I personally don't like
them and I don't use them. Just my 2. Now I feel better.

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.

What's so hard about using a (FREE) newsreader that makes the entire link "hot"?

BOB
grilling some "spare gras" on the K1 as I type

" BOB" wrote in message
...
I wouldn't feel safe leaving a gas grill unattended for the long periods
of time
that I take making my barbecue. I have been known to sleep through the
night,
or visit friends and/or relatives over an hours drive away with my
barbecue
cooking. I don't think that would be safe to leave gas alone like that.

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.

Reg wrote:
Kevin S. Wilson wrote:

On Wed, 14 Apr 2004 21:05:44 GMT, "Jason in Dallas"
wrote:


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


Until tinyurl.com goes out of business.


Thank you. Not to mention the fact that it shrouds the URL. I know
many are in favor of URL forwarding services but I personally don't
like them and I don't use them. Just my 2. Now I feel better.

I hear ya Reg, I've used tinyurl to successfully send people to
semi-malicious webs sites. Nothing damaging mind you, but extremely annoying
ones. However the ARE malicious sites out there, or a link could be direct
to a very small .scr or .exe file or some other payload carrier. Unless I
know the person giving the link, forget it, no tinyurl for me, I'd rather
cut n paste a long url.


--

" BOB" wrote in message
...
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.

What's so hard about using a (FREE) newsreader that makes the entire link
"hot"?

Nothing I suppose, but I and countless others use newsreaders that chop the
URL. I prefer to use Outlook for a number of reasons, mainly convenience
since it's already installed, up and running and does a nice job of
archiving.

Hell, you've got a Kamado and obviously are no stranger to compromise and
eccentricity.

Duwop wrote:

I hear ya Reg, I've used tinyurl to successfully send people to
semi-malicious webs sites. Nothing damaging mind you, but extremely annoying
ones. However the ARE malicious sites out there, or a link could be direct
to a very small .scr or .exe file or some other payload carrier. Unless I
know the person giving the link, forget it, no tinyurl for me, I'd rather
cut n paste a long url.

I agree completely. It's also a security issue.

I'm not jumping on anyone here BTW, I'm just expressing my own preference.
I think it's assumed by many that there's no downside to URL forwarding
and, therefore, everyone would be in favor of it. People use forwarding
to make it convenient for others and they at least get points for trying
to be helpful.

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

Jason in Dallas wrote:
" BOB" wrote in message
...
I wouldn't feel safe leaving a gas grill unattended for the long periods of
time that I take making my barbecue. I have been known to sleep through the
night, or visit friends and/or relatives over an hours drive away with my
barbecue cooking. I don't think that would be safe to leave gas alone like
that.

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

Jason in Dallas wrote:
" BOB" wrote in message
...
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.

What's so hard about using a (FREE) newsreader that makes the entire link
"hot"?

Nothing I suppose, but I and countless others use newsreaders that chop the
URL. I prefer to use Outlook for a number of reasons, mainly convenience
since it's already installed, up and running and does a nice job of
archiving.

Outlook is not a news reader. Outlook Express is.
Outlook express *will* open the complete links. It is exactly what I am using
right now.


Hell, you've got a Kamado and obviously are no stranger to compromise and
eccentricity.

Compromise? Exactly what am I giving up, in order to compromise? I think it is
the best of the best, unless you mean cooking for an army, then I'd just use
several at a time. Which I do occasionally

BOB