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Hi Bill, I have one and use it often for steaks only. It's an amazing machine which makes it very hard to go out for steak in a restaurant now. :-) I usually do a Sous Vide bath with the piece of meat vacuum packed in garlic and rosemary. Sous Vide bath is 4-5 hours at 125F and then I take it...

Hi all, I've found a solution! In case anyone else is looking for the same solution, here it is. I contacted this guy in Germany here locally and sent him pictures of the connection I have on my performer GBS. There is a pressure regulator already built into the GBS starter so all I needed was...

Thanks a lot Stefan! I’ll have a look into it

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...

Thanks all! I’ll give it a try and let you know the outcome. :D

Thanks for sharing this Bob. I wish mine looked like that, but it has a flaky brown corrosion look all over it inside. The rusty flaky corrosion is even caked on the grates and the grate holders inside the smoker. Is a burn out necessary, or do you think i should contact Weber. Thanks for...

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 Enrico, That's right. They call it "schinkenspeck" over here.

Hi all, Wow, thanks for all the help and research so far on this topic! I think what I'll do is give the recipe that I have a try, take notes, and try improve with some of the tips you guys have provided on here already. I don't think I'll get it first time around, but that's the whole fun in...

From the recipe, it doesn't sound too difficult. I think the challenge is the temps and length. I don't want to go out a buy or build a smoke house just for this. I'm hoping there is a setup for the WSM to do the same. The ingredients are actually pretty normal. Sorry, I haven't translated it...

Hi Len and Geo, Thanks a lot for the help with this! I've also heard that they cold smoke it, but also have heard from some of the farmers here they hot smoke it. I guess my biggest question now would be, how would i setup the smokey mountain? They all seem to use smoke houses over here. I'm...

Hi Chuck, Thanks for this. It does sound very yummy! Although this seems like a nice cook, I am looking for something more in the direction in the link i sent above. Still appreciate the recipe though!

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...

I am also waiting to get this book. Still not available to buy. Would be great to let us know what you think of it. If it's worth buying. I'm always looking for ways to do new things on the smokey mountain.

Hi Kevin, I don't have a particular piece selected it was more of a general question. I would assume mostly with chicken? Or do you have any other suggestions?

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...

Hey Jeff, I know what you mean but that's the best part! :-) From your pictures, it looks like the skin is pretty crispy with a low and slow method?

Hi All, Thanks for all the feedback here. I found a work colleague who is going to the US on business, and will bring one back for me after sending it to her parents house in Portland! :-) Happy grilling!