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Thread: Non-Weber Rainy Day Cooking

  1. 02-13-2021, 08:15 AM #1
    Gunning Bird
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    Default Non-Weber Rainy Day Cooking

    Just don't know how I'm ever gonna make it today without a Weber... Butt, beef ribs and pork ribs to be followed by turkey thighs, chicken thighs, pork tenderloins, and country style ribs. Maybe a stick or two of andouille to snack on.

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  2. 02-13-2021, 08:18 AM #2
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    Looks good, homie. No drip pan?
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  3. 02-13-2021, 08:29 AM #3
    Gunning Bird
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    No drip pan required. All the drippings drop onto the top of the plate setter (indirect heat stone) and burn off. Before each cook I take a paint scraper and scrape it right off. Takes less than 10 seconds with no effort at all. There's just enough room between the grate and the plate setter to get a small pan of water in there but I just haven't been able to tell any difference with/without the water.
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  4. 02-13-2021, 08:33 AM #4
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    Fair enough. Post up some finished pics.
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  5. 02-13-2021, 09:02 AM #5
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    Looking good!
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  6. 02-13-2021, 09:09 AM #6
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    I’d hit it.
    I had an ant farm once......them fellas didn't grow shit.
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  7. 02-13-2021, 09:42 AM #7
    murraywader
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    It's like a Weber, but better.
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  8. 02-13-2021, 09:55 AM #8
    Gunning Bird
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    Ribs ready to be wrapped...

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    Last edited by Gunning Bird; 02-13-2021 at 09:56 AM.
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  9. 02-13-2021, 10:08 AM #9
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    Quote Originally Posted by Gunning Bird View Post
    No drip pan required. All the drippings drop onto the top of the plate setter (indirect heat stone) and burn off. Before each cook I take a paint scraper and scrape it right off. Takes less than 10 seconds with no effort at all. There's just enough room between the grate and the plate setter to get a small pan of water in there but I just haven't been able to tell any difference with/without the water.
    I (used to) do that sometimes. Juice inevitably drips down and eventually gums up the slide door at the bottom. I need to clean mine up, about needed a pry bar to open it this morning.
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  10. 02-13-2021, 10:17 AM #10
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    Y'all ever taken a pressure washer to your Egg? I vacuum mine out like once a month but have never done anything else. How (else) do y'all clean yours?
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  11. 02-13-2021, 10:35 AM #11
    Gunning Bird
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    Every now and again, I just heat the thing up wide open and burn out any of the stuff Salt Muck refers to. Although I use the ash rake before each cook, about once a year I'll take all the charcoal remnants out and clean out all the air holes and such. I'll also use Krud Kutter every now and again to clean the tar off the daisy wheel vent. Haven't considered the pressure washer, definitely not a bad idea. I'd make sure I had safety glasses on though...
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  12. 02-13-2021, 10:38 AM #12
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    I pressure wash mine while I’m washing the house. I’ve never done any interior cleaning beside removing ashes out the bottom. It could stand a 1500 degree fire and some scraping.
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  13. 02-13-2021, 10:39 AM #13
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    Oh and those dinosaur ribs look fantastic.
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  14. 02-13-2021, 10:40 AM #14
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    I pressure was my akorn when I do my porch in spring it works good for me.
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  15. 02-13-2021, 11:18 AM #15
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    Looks great!!


    I have never taken a pressure washer to the inside of my egg. I read somewhere that it wasn’t a good idea to saturate the ceramic because it would absorb the water then if headed up before throughly drying out, it could crack.

    2-3 times a year I will take everything out and wad up a ball of tinfoil and scrub the interior walls and inside of the dome top. Then put everything back in and do a hot burn. The seems to clean off and remove any residual residue.


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  16. 02-13-2021, 01:44 PM #16
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    Quote Originally Posted by murraywader View Post
    It's like a Weber, but better.
    False. Why would I want to lay 8x as much for some fancy grill that can’t cook as good as my $90 Weber? Can’t hide money I guess. Bunch of yuppies on this site now.
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  17. 02-13-2021, 02:37 PM #17
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    My man!!
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  18. 02-13-2021, 03:12 PM #18
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    Quote Originally Posted by Buckin Bronco View Post
    False. Why would I want to lay 8x as much for some fancy grill that can’t cook as good as my $90 Weber? Can’t hide money I guess. Bunch of yuppies on this site now.
    Because you will need to buy 8 Weber Kettles to last as long as a Big Green Egg.

    I’ve had my BGE for almost 20 years. And I cook on it 2-3 times a week.


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  19. 02-13-2021, 03:32 PM #19
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    Quote Originally Posted by Johnny Reb View Post
    Because you will need to buy 8 Weber Kettles to last as long as a Big Green Egg.

    I’ve had my BGE for almost 20 years. And I cook on it 2-3 times a week.


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    All I’ve had to do is replace the grates with cast iron. And I don’t have to work about it falling over and cracking like those ceramic. I don’t need all the fancy air control doohickies to cook a piece of meat to perfection.
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  20. 02-13-2021, 03:34 PM #20
    Gunning Bird
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    Johnny Reb gets it... And I don't have to call Tater when a butt/brisket/roast hits the stall...

    Bronto ribs:

    IMG_2468.jpg

    Butt finished up at 201'F

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