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Anyone ever try Kingsford flavored briquettes? I did a quick search and did not get any hits.

A big shout-out to Weber Grills Customer Service for backing their warranty replacement service! Replace my Performer lid!

Just tried setting new PartyQ and cannot adjust the up / down control. Any similar incidents?:mad:

Need a suggestion on wrapping a butt with the temp probe. Do most just wrap around the probe or remove and then wrap and replace the probe?

New CB door tomorrow. Should I gasket the door, the body, or forget about it.

Hi all, Purchased a Party Q and will be adding a CB door and gasket kit for my "out of round" 18" WSM. Looking for suggestions as to grommets or slots for for the probes. My obvious concern is air leaks. Looks like Harry Soo uses grommets in some of his you tube videos but not sure.

Anybody using the WEBER ORIGINAL GOURMET BBQ SYSTEM COOKING GRATE, GENESIS 300 SERIES. What are your experiences with this as well. I also have the older Genesis 300 in which the burners run side to side rather than front to back. Weber's video demos it on the new model and I was wondering if...

Rather than bump and old thread, has anyone done any Q without any wood for smoke? If so any recommendations on lump of briquette brands.

15 and a half hours for this 10 pounder. On at 10pm and off at 1:30 the next day. https://sphotos-a-ord.xx.fbcdn.net/hphotos-prn2/p480x480/970764_725330794150513_1802797814_n.jpg Plenty left over too. Oak was the wood of choice. Very mild.

Found Kingsford Comp for $5.00 a bag yesterday. Bought 6, may have to go for more if it's not gone already. I hope this is not an indication the only store for purchase is discontinuing.

Anybody using oak for pulled pork?

This will be my first time butt smoke w/o water but with a clay saucer. Probably an 8 lb. Want to start about 9:00 pm. From some previous posts, looks like I may have to choke back a bit. Any suggestions for vent settings for a 18 inch WSM? I like to have them set at the beginning to...

Did the Beginner ribs today. To the letter except Stubbs charcoal and did not spray with apple juice. Although everybody said they liked them, I thought there was too much smoke flavor. The bark was awesome, an excellent smoke ring. I would like a lees smokey flavor. what I can say is that...

This will be my first dual smoke...Ribs and chicken. Not sure which rack to place meat. any suggestions?

Any sneek peaks or opinions on Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill by Jamie Purviance? http://www.amazon.com/exec/obi...679/thevirtualweberb