Link to purchase the heat deflector plate on Amazon- https://amzn.to/2DW5Hqw
Link to purchase the aluminum drip trays/ to go containers on Amazon- https://amzn.to/2DWsse4
They are so versatile. I use them on my kettles and also in my airfryer.
Virgin never used, out of production, rare, out of the box Blue Bowl from Foster’s Grill Store. New ash sweeps, metal table, custom blond oak handle, new grate, third generation frame.
She’s shaping up to be a beauty-
@webergrills First second and third generation Performers. One Dove Grey, one Spring Green.
First arrange the coals around the inside perimeter of the bowl in a semicircle from 7:30 to 3:00
Next place a Weber lighter cube at the left hand start of the snake (or fuse) and get the left most coals going. Place come apple wood along the top and cherry wood chips sprinkled along the path of the snake.
St Louis ribs have been dusted with rub for an hour or so.
Place the foil under the grill grate and on top of the charcoal grate for an easy clean up. Once covered grill temps hit 200 degrees close the bottom vent so the handle is about one inch from being completely closed. Cover and don’t peek for about three hours when we will mop them for the first time.
I got an old 18 inch ash catcher ring that I guess had been hanging in the back warehouse at Fosters Grill Store for a decade or so. Weber stopped selling 18 inch kettles with the pot style enclosed ash catchers a long while ago and now ships them with the dish style ash catchers.
Next I pilfered the ash catcher pot off the beat up green One touch Premium that I found on a walk with the lovely Katelyn which will fit the ash catcher that I bought in the warehouse at Fosters.
Put them together and snapped it into place on the Sam Adams One-Touch Silver to turn it into a One-Touch Gold.
Here she is when I got started cleaning her up. structurally perfect but covered in dust and a dirty bowl with some caked on charcoal remnants.
She also came with a highly sought after laser cut Sam Adams logo grill grate which I stored away to keep pristine. it had never been cooked on.
So I soaked the ash catcher pot and went to work on the bowl and lid which both came out spotless.
Next added the wood handles that master woodworker David Calvo made for me-
I’m all about value, and when Stop and Shop East Gloucester had Corned Beef Brisket for $1.67/ lb I had to pick one up just on principal alone. I’d never cooked one but it just might be about the easiest thing I’ve ever smoked.
Took it out of the package, trimmed up any really thick globs of fat and patted it dry with paper towels, then applied Black Pepper all over.
Set up the Weber 22 inch One-Touch Premium using the snake method and cherry chips and a chunk of apple wood for smoke.
Cooked between 235-300 til it reached 195 internal.
Wrapped in foil and let rest for an hour.
Sliced thin for sandwiches.
Piled on a bun with some spicy mustard. Easy and delicious. I won’t pass on a deal like that again.
Before and After-
Zero chance that a little snowstorm is gonna keep us from hitting the Weber Performer with some Atomic Buffalo Turds.