Jump to content


  • Posts

  • Joined

  • Last visited


1 Neutral

About DBQ

  • Rank

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Plywood wasn't too thick probably 1/4 inch
  2. I had a landscaper move my 32" when it arrived using a fork lift (well, it was more of an all purpose machine that they put forks on) and we laid down plywood to get it from the driveway to the yard to the new patio. Not sure if that option is available to you, but it helped a lot - otherwise definitely strip off the lid / whatever gear you can to bring the weight down. She's a beast, but once she's settled in you can move it around as needed by leaning into it.
  3. Idiot question of the day on the stone, since I have seen pictures - the deflector I got in my 32" has a few pieces - if you've got a full basket of charcoal going, is the implication that the entire deflector is placed above it? You have to leave at least some of the fire exposed, correct, for air flow purposes or you'd choke out the fire? If so, could you just use the metal separators that come with the charcoal basket to cover?
  4. Hi guys, sorry for the delay in getting back here. I'm probably too impatient / used to how quickly my weber kettle settles in to the 250 range, but here's been my experience so far. Help this rookie out! 1. Fill charcoal basket approx 50% of the way with coco charcoal. Deflectors are placed on top of the basket, leaving only the charcoal exposed (in this case, 2 deflectors are on) 2. Open bottom damper 1/4 of way, leave the circular damper closed 3. Open top damper 1/2 turn 4. Weed torch a peach-sized piece of charcoal, use an air blower to get it roasting 5. Close lid, with a probe thermo (Thermoworks Smoke) on the top grate 6. Eventually once the fire is up I'll use my smoke pot. Unless I intervene, in the next hour I'm getting this thing to a roaring ... 100*F. So I have to be doing something wrong. I will then panic / get impatient and start opening dampers. I'll move the bottom to half (you read me right) and turn the top to 1.5 turns. In another 30 minutes, I'll be closer to the 200*F range. So I'll tinker some more. I will generally wind up overshooting (as you can guess) to the tune of 350* when I'm looking for 250*F, but that's a good 2 hours and change post lighting. I've found it pretty easy to just adjust the tampers down and get to that rock solid 250-ish #, but getting this thing soaked is tricky. I'm confident I can hit the #s I need for a 350*F turkey cook this Saturday, but appreciate all the help - is there a faster way to get this thing up to low and slow temps, or am I just doing it wrong? EDIT - In re-reading the original thread and reviewing my notes, I think I've begun to identify the culprits. 1. I'm using whole "rods" of coco charcoal. Might trying breaking these up more for use 2. I'm definitely not giving the fire enough air to start; I should be raising it up then damping it. 3. I should just be giving myself more time in general to light and let it soak
  5. Ah OK so that makes sense - start with vents opened more, once you get closer to target temp bring them back down and use a deflector, makes sense thx!
  6. Hi all, new owner here with three cooks finished (one burn-in to start) with a question. Using coco charcoal, a MAPP lighter and a little hair dryer to get things started, I'm having issues getting my 32 to get to 250 inside of an hour. Top vent is 1-2 full turns open, bottom damper is 1/4 to 1/2. I'm lighting an orange sized piece of lump each time. i eventually overcompensate and then my cook is too hot. Normal ambient temps - it's like 60*F currently. Thanks all for your wisdom
  7. Haha, just kidding of course!
  8. Sounds great and makes sense. Now just to figure out what to do with these ceramic plates. Low-fi cutting board? Thanks Mac!
  9. Hey Tony - just curious if there's a specific torch model you recommend as I'm in the market to buy one currently for my new KK - thanks!
  10. Picking up on this thread with my latest newbie question - so I bought the double drip pan at folks' suggestions. I also received the ceramic deflectors. I'm trying to figure out a) how you folks tend to use the ceramic deflectors (% "coverage" of the bottom of the grill) and whether or not to just leave them in the garage and use the foiled double drip pan for low and slow on my 32BB. Suggestions welcome!
  11. Understood - yes for sure, this is a time for experimenting, thanks all. Just wanted to make sure I wasn't missing anything obvious - so far so good, I underestimated the amount of charcoal needed for a proper burn-in, so I lowballed myself. Will test with a fuller basket this weekend and adjust around.
  12. Thanks to everyone for the advice here, just ordered the Terra Blue 32" BB and cannot wait to get my Blue Dragon fired up!
  13. Super helpful thread here, thanks all for your pointers - I've got another follow-up question. Has anyone here tried used the baking stone as a sort of plancha / flat-top for finishing steaks / burgers / etc. via reverse sear? I'm migrating over from a grillgrates setup where I basically only use the flat / non-grate side in order to maximize browning / crusting / maillard effect. I'd imagine based on everything I've read on here so far that you can certainly pull this off and make the stone a double-duty option (baking + searing) but just curious if anyone has actually tried it. Thanks!
  • Create New...