Al Z. Heimer

http://http://virtualweberbullet.com/. Lots of info here for this unit. Hard to go wrong with Weber stuff.

4 Tips that may help you next time. 1. Put some fire brick in fire chamber. This helps hold the heat. 2. Make sure lid seals tight. 3. Take cook chamber temp at food level. Not at top of hood. 4. Chimney should go all the way down to food grate. If it doesn't Roll up some flashing and put it in chimney and let it expand. Then slide it down so it is at rack level.

Scala Rider G4 single please. Can ya hook me up?

Pics....Huh. What time we eattin.

http://www.ohioriders.net/showthread.php?t=95276. I see that they are a sponsor on our site now. Surely looking for business. Maybe shoot him a PM or give him a call and to gain our trust may help you out or at least tell you where you stand legally. Worth a shot.

Looking for a gently used or good deal on new single unit.

Also when you are adding fuel. Check for even cooking. May have to give it a turn..end for end. Don't flop it around like a greasy spoon burger.

I never wrap in the beginning. If you do you may as well just do it in the oven. You can wrap later to retain juices. What is the best part of BBQ?? The Bark. Can't get that by wrapping early. Wrap later and leave it wrapped while resting. As far as temp to pull......if you like 155-160. I say pull at at 150 and let rest and watch therm. Because it will continue to cook. Again learning process. The bigger the cut the earlier you will pull. Better to pull early......can always toss back onto smoker.Good luck. One more thing..don't forget the........🍻.

As far as that particular thermometer I don't know anything about it. Just an example. I picked one up on close out from Radio Shack on the fly about 15 years ago and it still does great.

http://www.cookthink.com/reference/4917/Whats_the_point_of_bringing_meat_to_room_temperature_before_cooking. Search the net and you will find both pros and cons. I usually let it sit out while I am prepping grill or smoker. Usually less than an hour. You should not need a chimney now. Just toss some new on the lit and you should be fine. I use a Weber Kettle and add once an hour. Another thing don't keep peaking at the goods. Once you learn your cooker things will get easier and end result will turn out better. Most important thing is controlling cook chamber temp. Do not use chimney to control temp. It will soot up the meat. May as well eat the ashes from a day old camp fire. See if there is a forum for your brand of cooker. If there is you will save a lot of grief by learning from others. May be tips and mods for better results. I never let poultry sit out though. If you cook to at least the min temps. You should be okay. http://www.walmart.com/ip/Backyard-Grill-Wireless-Thermometer/19525225. Also one of these is great for keeping tabs on how things at going.

http://en.wikipedia.org/wiki/Brisket. For me it depends on outside temp. Below 40 and I prestart using a charcoal chimney. You should have no trouble with that cut of meat that you have. It and brisket are very different in construction if you will. Brisket is thee toughest cut of beef. It needs to be cooked low and slow to break down the fibers. If not it will turn out like a Redwing Work shoe. Your cut would be on my plate in less than 3 hours. A brisket takes much much longer. Your cut will probably turn out very well because of the superb marbling. Two important things to remember. Start out with meat at room temp. And when you think it is done leave it wrapped and let it rest so all the juices redistribute. If you have any leftovers. Freeze them and and use them in your beans on your next go around. Good luck and enjoy.

http://www.hogcooler.com/howhowo.html. Here is one Doc. May need to get a tattoo to make it work.

Ya I'm up. Leave my place 0630 soldier. You want breakfast or coffee be here before. I have no mesh gear either. Gonna be a hellofa ride for your first long one.

We could. 9>250>519w>9s>149. Doc has a route that includes 149. Your want just puts a little detour in. Looks good.

Yes

My first suggestion was to mark the adj. screw and see if vibration was possibly causing it to turn. Don't know if yours runs on vapor or liquid. Some have a converter that converts from liquid to vapor and others have no converter and run off of the vapor port on supply tank. In either case propane by nature produces a gummy,sticky,tary residue. It can plug up orfices. After a long sit it can become somewhat solid. Your spray job possible knocked some loose and restricted something.A good tear down cleaning may be in order. Just a guess on my part.

Doc.....Bad. Where are you? Be patient. They will be here soon.

http://www.tribtoday.com/page/content.detail/id/572979/Colleagues-pay-their-respects.html?nav=5021. Just had one in Warren also.

Finally some decent footage Doc. I still want to see the cows. That was the same exact place were Ryan lost his junk. I'm gonna be leary next trip thru there. Third time is a charm.

True Dat. The broiler comes on when our resident Steven Spielberg has to set up the camera,put in another battery,put it on another bike,etc. He finally realized that my bike is not camera friendly. Not a problem. He never finds a shady spot. Doc were is the cow video?

Whenever you can join us let me know. I live across the border from you.Gonna try for early launches because of the heat. Last ride wasn't too bad but the one before was brutal. Usually between 250 & 300 miles or so.

Two for now. As soon as he finds some flip flops and a matching tank top I'm sure he will be on one. I here he has been hanging out on the stunting forum. Kids........Sheeeesh!!

Doc.......How fast do you have to go to pass 20 Harley's in parade mode on Rt.170?? We are gonna have to have a talk.

Nice meeting you Ryan. It does suck to have to travel so far for some good roads. Even worse for your home base. Glad I was able to find your stuff. We will have to find a little better way home from that part of the state for you.

I learned a couple things too......but promised not to tell.