Weber

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Weber-charcoal

Confessions of a Kingsford guy: This new Weber charcoal ain’t bad. . .

I’ve been a Kingsford charcoal guy since first learning to grill more than 40 years ago from Walt Scheela, my wife’s grandfather. Walt used Kingsford and literally counted the briquets as he added them to his Weber kettle each hour when he cooked the Thanksgiving turkey. Over the years I’ve tried other brands, even some lump charcoal. But I always come back to Kingsford Original. I use it with my Weber machines at home, including a 22.5 Smokey Mountain. I’ve also used Kingsford for big cooks for large groups on homemade cement-block pits. We arranged whole bags along the bottom…
 - 10/04/2017
Smoked-Salmon-01

Recipe: Lightly smoked, grilled salmon on a Weber — Let the fish speak for itself

Lightly smoked, grilled salmon served with grilled fresh vegetables. (Photo ©Bryan Gooding) When you live on an island where you can’t swing a dead cat without hitting a salmon you have to cook fish. The touch of smoke you get with this approach to lightly smoked, grilled salmon really kicks up the umami flavor profile giving it a heartier taste. The added benefit of this recipe is a fast cook on a regular Weber. The dish  looks and tastes great. Ingredients: 2 – 2 lb. Coho salmon fillets kosher salt lemon pepper olive oil fresh or dry dill lemon Martha’s…
 - 09/13/2017
GreenFlame

With GreenFlame, I broke Weber’s ‘charcoal vow’

  On the Posse, we’re dedicated chimney users when it comes to starting charcoal. Simple and effective, even if from time to time I have to use a second sheet of newsprint to get the coals going. Posse member Bryan Gooding likes to use a propane torch to start the paper rather than matches or a lighter. Marshall Cooper uses a treated cube or wadded butcher paper with cooking oil. He says newspaper and cooking oil work well too. Still, there are times when I’m in a hurry and just want to get a flame going as quickly as possible,…
 - 09/06/2017

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