Diva Q Your RK Called - BBQ Central

Go Back   BBQ Central > Corporate Administration > General (Non-BBQ) Discussion
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-09-2007, 08:24 AM   #1
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Diva Q Your RK Called

It wants to come home. George just got a big Weber order in, lots of shiney new grills. The weber rep. was in a week or so ago and I tried to "grill" him on the 22 1/2 inch WSM. I got no where. BUT he did know what I was talking about. Let's hope to see it soon. I did offer to do R&D on one!
__________________

__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 11-09-2007, 09:20 AM   #2
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Ok I’m just thinking out loud here..but is that extra couple of inches on a 22in WSM really going to make that much of a difference? The last couple of inches on the outside cook a lot hotter than the middle…Anyone else have any thoughts on this?
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 11-09-2007, 09:29 AM   #3
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Okay. How about a RK-WSM?
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 11-09-2007, 09:30 AM   #4
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Now you are talking....think about it....
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 11-09-2007, 09:38 AM   #5
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by wittdog
Ok I’m just thinking out loud here..but is that extra couple of inches on a 22in WSM really going to make that much of a difference? The last couple of inches on the outside cook a lot hotter than the middle…Anyone else have any thoughts on this?
Dave I have an 18 1/2 Kettle and a 22 1/2 inch Performer and believe it or not there is a big difference between the two as far as how much food you can get on them.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 11-09-2007, 09:40 AM   #6
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by wittdog
Ok I’m just thinking out loud here..but is that extra couple of inches on a 22in WSM really going to make that much of a difference? The last couple of inches on the outside cook a lot hotter than the middle…Anyone else have any thoughts on this?
Dave I have an 18 1/2 Kettle and a 22 1/2 inch Performer and believe it or not there is a big difference between the two as far as how much food you can get on them.
Yeah but your talking about alot of "smaller pieces" as opposed to the "Bigger" cuts that we traditionaly Q...I'm so used to cooking on the Yabba Dabba that when I did cook on the OTG..it was like cooking on a kids grill
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 11-09-2007, 09:49 AM   #7
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by wittdog
Ok I’m just thinking out loud here..but is that extra couple of inches on a 22in WSM really going to make that much of a difference? The last couple of inches on the outside cook a lot hotter than the middle…Anyone else have any thoughts on this?
Dave I have an 18 1/2 Kettle and a 22 1/2 inch Performer and believe it or not there is a big difference between the two as far as how much food you can get on them.
Yeah but your talking about alot of "smaller pieces" as opposed to the "Bigger" cuts that we traditionaly Q...I'm so used to cooking on the Yabba Dabba that when I did cook on the OTG..it was like cooking on a kids grill
I think the extra 3" would prevent one from having to "curl a brisket". It would also allow full racks of spares to be cooked without either cutting or rolling. I dunno, 6 inches would be better than the rumored 3 inches.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 11-09-2007, 09:50 AM   #8
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
[quote=Larry Wolfe]
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by "Larry Wolfe":3r7l63z4
Quote:
Originally Posted by wittdog
Ok I’m just thinking out loud here..but is that extra couple of inches on a 22in WSM really going to make that much of a difference? The last couple of inches on the outside cook a lot hotter than the middle…Anyone else have any thoughts on this?
Dave I have an 18 1/2 Kettle and a 22 1/2 inch Performer and believe it or not there is a big difference between the two as far as how much food you can get on them.
Yeah but your talking about alot of "smaller pieces" as opposed to the "Bigger" cuts that we traditionaly Q...I'm so used to cooking on the Yabba Dabba that when I did cook on the OTG..it was like cooking on a kids grill
I think the extra 3" would prevent one from having to "curl a brisket". It would also allow full racks of spares to be cooked without either cutting or rolling. I dunno, 6 inches would be better than the rumored 3 inches.[/quote:3r7l63z4]
Thats a little to much of your personal info for me

You are right the 6 inch would make a big difference
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 11-09-2007, 09:51 AM   #9
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
[quote=wittdog]
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by "Larry Wolfe":hxtts288
Quote:
Originally Posted by wittdog
Ok I’m just thinking out loud here..but is that extra couple of inches on a 22in WSM really going to make that much of a difference? The last couple of inches on the outside cook a lot hotter than the middle…Anyone else have any thoughts on this?
Dave I have an 18 1/2 Kettle and a 22 1/2 inch Performer and believe it or not there is a big difference between the two as far as how much food you can get on them.
Yeah but your talking about alot of "smaller pieces" as opposed to the "Bigger" cuts that we traditionaly Q...I'm so used to cooking on the Yabba Dabba that when I did cook on the OTG..it was like cooking on a kids grill
I think the extra 3" would prevent one from having to "curl a brisket". It would also allow full racks of spares to be cooked without either cutting or rolling. I dunno, 6 inches would be better than the rumored 3 inches.
Thats a little to much of your personal info for me

You are right the 6 inch would make a big difference[/quote:hxtts288]

How did I know you were gonna say that!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 11-09-2007, 09:52 AM   #10
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
[quote=Larry Wolfe][quote=wittdog]
Quote:
Originally Posted by "Larry Wolfe":2wc0ekcn
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by "Larry Wolfe":2wc0ekcn
Quote:
Originally Posted by wittdog
Ok I’m just thinking out loud here..but is that extra couple of inches on a 22in WSM really going to make that much of a difference? The last couple of inches on the outside cook a lot hotter than the middle…Anyone else have any thoughts on this?
Dave I have an 18 1/2 Kettle and a 22 1/2 inch Performer and believe it or not there is a big difference between the two as far as how much food you can get on them.
Yeah but your talking about alot of "smaller pieces" as opposed to the "Bigger" cuts that we traditionaly Q...I'm so used to cooking on the Yabba Dabba that when I did cook on the OTG..it was like cooking on a kids grill
I think the extra 3" would prevent one from having to "curl a brisket". It would also allow full racks of spares to be cooked without either cutting or rolling. I dunno, 6 inches would be better than the rumored 3 inches.
Thats a little to much of your personal info for me

You are right the 6 inch would make a big difference[/quote:2wc0ekcn]

How did I know you were gonna say that! [/quote:2wc0ekcn]
Past practice I guess....thanks for the one right down the middle of the plate
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Reply

Thread Tools
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

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








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:18 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.