Weber Time!

[LindellProStaf]

Good for you Dave. That takes serious commitment.

[Big Dave2]

Good for you Dave. That takes serious commitment.

[DARK30]

I never tried this before....

I need to dial it in some but pizza on the weber is fantastic!

[DARK30]

Today as I watched the snow melt away I was thinking Ham Steak...just needed something to dribble the honey on

The Weber Wagon..

[leech~~]

Did the bottom get very done? Maybe you have to let the pizza stone heat up longer before putting the pizza on? This looks like something to give a try. Wood fired grills seem to be the big deal for pizza's everywhere.

[DARK30]

Ya, the bottom got too done. The directions I got were to heat the crust first and then take it off, turn it over, and add toppings. Well by the time the cheese melted it was too done.

I'm already thinking of a couple other tweaks for next time. Thicker sauce and less of it for one thing.

[leech~~]

The edges don't look to done, was it just in the middle? I wonder once the coals are going if you made a circle with them around the very out side edges of the grill instead of all of them right under the pizza stone? This would be a great way to make pizza up at hunting camp if you only had a grill and no oven!

What size and brand is your stone? What do they cost?

[Big Dave2]

You need one of these:

[leech~~]

You need one of these:

Looks interesting but for the cost I think I would try the stone first.

Kettle Pizza - Deluxe Pizza Oven Kit - Tan

4 product reviews

Convert your 18.5" or 22.5" charcoal or wood kettle grill (not included) into a pizza oven with this Kettle Pizza Deluxe KPDU22 pizza oven kit, which features 20-gauge, 304- ...more »

$199.99

+$14.55 tax. Free shipping

Target

[Big Dave2]

Looks interesting but for the cost I think I would try the stone first.

Kettle Pizza - Deluxe Pizza Oven Kit - Tan

4 product reviews

Convert your 18.5" or 22.5" charcoal or wood kettle grill (not included) into a pizza oven with this Kettle Pizza Deluxe KPDU22 pizza oven kit, which features 20-gauge, 304- ...more »

$199.99

+$14.55 tax. Free shipping

Target

[Big Dave2]

Here ya go:

[Big Dave2]

This claims to be an even better DIY solution:

http://chadchandler.com/modified-kettle-wood-fired-pizza-oven-part-1/

[Big Dave2]

Here's a simpler way:

[RebelSS]

Decided to use my little Weber that's been sitting covered under my deck for uh, yes, 20 years... So into the smokers and the Weber Spirit series, I'd forgotten all about this little guy. So, with a whale of a lot elbow grease, a drop of oil here and there, a new top grill, and a bag of charcoal, got the lil' fella going this afternoon on a thick pig steak and two chops I cut. Rubbed them last night with my rub, threw some apple wood on the charcoal, and away we went on a slooooow ride. Sheesh, I hate to admit I'd forgotten how good anything off a charcoal grill is.

[eyeguy 54]

looks dandy but that bottom right cut has eyes and a smile !!

[LindellProStaf]

Good "eye"

[bobberineyes]

Happy eats fellas,I mean Easter! !

[bobberineyes]

Let's try this again.

[bobberineyes]

sorry hon....raining way too hard forthe weber thought I would stink up the house with the indoor grill.

[eyeguy 54]

nice!

[Big Dave2]

Put 4 racks of spare ribs on the Weber on Saturday. I use an off-set low and slow fire started using the Minion method. Smoking wood of choice was apple because that's what I had.

Rubbed and ready for the smoker using this simple recipe:

1 C. paprika

8 tbsp. brown sugar, packed

8 tsp. kosher salt

4 tsp. freshly ground black pepper

4 tsp. chili powder

1 tsp. crushed red pepper (optional)

4 tsp. dry mustard

4 tsp. garlic powder

4 tsp. onion powder

Fire is ready so I put them in the rib rack

Smoking at 225-250 degrees. Grill stayed pretty steady as long as I kept the lid on. I baste once an hour with this:

16 oz Vegetable Oil

16 oz Cider Vinegar

32 oz water

1 cup of dry rub

2 TBS Worcestershire

2 TBS Soy Sauce

Method that works best for me and my grill is 2 hours in smoke, 2 hours in foil, then 1 hour or less back on smoker. I baste and re apply rib rub when I foil then re-apply rub again after I take out of the foil. No BBQ sauce on ribs in our house!

Finished product, time to eat.

[eyeguy 54]

looks dandy. some of us like bbq sauce

very close to the rub I make but I keep the salt out.

[bobberineyes]

Awesome. ...looks good big d

[leech~~]

Put 4 racks of spare ribs on the Weber on Saturday. I use an off-set low and slow fire started using the Minion method. Smoking wood of choice was apple because that's what I had.

Rubbed and ready for the smoker using this simple recipe:

1 C. paprika

8 tbsp. brown sugar, packed

8 tsp. kosher salt

4 tsp. freshly ground black pepper

4 tsp. chili powder

1 tsp. crushed red pepper (optional)

4 tsp. dry mustard

4 tsp. garlic powder

4 tsp. onion powder

Fire is ready so I put them in the rib rack

Smoking at 225-250 degrees. Grill stayed pretty steady as long as I kept the lid on. I baste once an hour with this:

16 oz Vegetable Oil

16 oz Cider Vinegar

32 oz water

1 cup of dry rub

2 TBS Worcestershire

2 TBS Soy Sauce

Method that works best for me and my grill is 2 hours in smoke, 2 hours in foil, then 1 hour or less back on smoker. I baste and re apply rib rub when I foil then re-apply rub again after I take out of the foil. No BBQ sauce on ribs in our house!

Finished product, time to eat.

Looks great Dave! Glad to see you breakout of the silly town once in a while for normal life things!

[Big Dave2]

Looks great Dave! Glad to see you breakout of the silly town once in a while for normal life things!

You've made comments like that to me before but again I will remind you that you have more posts than me even though you have been registered for 6 less years than me. Who doesn't break out of silly town for normal life things?