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Hi all, Please feel free to add this post under a different topic if this one isn't correct. I figured it was okay since it is a question around charcoal grills (Weber performer) Anyways, I'm looking for some help. I have a US version performer with a gas start. I've ran out of the US gas...

Hi all, I'm hoping someone can help me. I opened up my weber smoker this morning to a very unpleasant surprise. The whole inside including the grates are covered in flaky rust and I'm not sure what to do?? First thing is, i don't know how it got so rusty, and second, how the heck am I supposed...

Hi All, I'm looking for some help on the above topic. Does anyone have any experience on how to use a smokey mountain to smoke Austrian/German style "schinken" I have a few recipes from one of my work colleagues. He found it from his Grandpa, and it has been passed down the line through the...

Hello all, I just got the GBS Weber wok as a gift and I can't wait to use it! We went out today and bought some shrimps, muscles and calamari. Does anyone of you have experience or recipes (nothing crazy, just simple) for something like garlic herb shrimps and maybe muscles in a white wine...

Hi all, I'm wondering what the best method is. Do you recommend to marinade and rub or just marinade or just rub. I would be interested to know if it makes a difference? Would it be over kill to do both? Thanks for you help on this.

Hi All, I was wondering if any of you have seen or know anyone who has built either a wood or stainless steel outdoor table with wheels to drop in a Weber smokey mountain and a normal kettle grill. It would be nice to have both of them integrated into one table that you can just roll out an in...

Hi All, I wanted to get some expert advice since I am very new to this smoking thing. I understand the purpose of the water pan in the smoker is to help regulate lower temps when filled with water so I assume if I don't fill it up with water at all, and add the recommended amount of fuel, it...

Hi All, I am proud to say that I am a new owner of an 18.5" WSM!!! I decided to break down and add it to my collection. Thanks to all of you who have helped me in previous posts on which size I should go for. Now to my question.... I am living in Munich Germany and will be traveling back home...

Hello All, Quoting an older post from Jeff R below, and a comment to post a new thread from Jerry N, Here it goes..... Jeff N older post Don't mean to question you but I have never had a full chimney light in 20 min. And when I rush it before the top is fully going thinking that when I dump...

Hi All, As some of you know from other posts on the forum, I am deciding on if I should get a WSM or not. I have heard of the "Smokenator" (below link) and wanted to ask if anyone has some feedback or experiences on this product that they would like to share...

Hello All, I am having sleepless nights over this topic and turn to you to for some help. I already have a Weber Performer and love it! I have smoked BB ribs on it now a few times and they turned out great. Now I am debating on taking smoking a little bit more seriously, and therefore starting...

Hello All, Just a general question. Out here in Germany, they tend to eat smoked, dried (I assume they hang it) ham. It is typical to eat out here with some cheese, pickles, different spreads, bread, etc. They call it out here a brotzeit. We always get ours from a guy in Austria who does it...

Hi all, I'm hoping someone here might have some knowledge on controlling temperatures on a Weber Charcoal. When I first got my performer, I was grilling perfectly, with the exact temps I needed using a full chimney of charcoal briquettes. Recently reading, I apparently can get the same effect...

Hello all, I stumbled across this forum while looking for help on how to grill the perfect pizza on my weber pizza stone. I am originally from Canada, and have lived now in Germany for the last 9 years. I am living out on the country side close to Munich. I decided to buy myself a Performer...