Recent content by garyng

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    Removing Scratches

    I am a bit OCD (in a good way) when it comes to the looks of my gear.  I noticed a dulling splotch on my #2 so I took a tiny bit of Bartenders Keeper to buff it out.  It worked but now you can sort of see the buffed area, sort of like I altered the grain of the stainless with tiny fine...
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    Twice Smoked Ham a Success

    Basic supermarket ham. 1 chunk of hickory. 3 hours. Basted with 1/4 cup brown sugar, 1/4 cup Dijon mustard, 2.5 tbs balsamic vinegar, and a garlic clove. Another chunk of hickory and another hour. I needed to leave so put in oven for 45 min at 375 degrees. Pretty much the best ham I've ever tasted.
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    Pic of my new smoker set up

    My Model 2 next to the Weber Grill Center (the "beast"). Looks happy!
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    First Smoke - interesting :-)

    I just got my Model 2 and did the seasoning smoke first.  I had a temp probe in it and it flew up to nearly 400 degrees and then cooled down.  I'm guessing the wood chunks caught on fire?  Any other ideas?  So then I put on a rack of St Louis.  Not a huge rack, perhaps 2.5 pounds total.  Since...
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