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Would a turkey be an option to reduce the need for that many chickenz?

I am going to be demoing this new BBQ in April...after the big reveal. I have no idea what it is - I assume its going to be like a broil king keg - and I don't want any spoilers from the store where I will be doing the demo. One thing I can say - I was told no pellets. Otherwise, I have no idea...

i have the CB door and the latch. I have a few slight leaks when I start the fire, but this is a good thing - don't want white smoke hanging around for a cook. I bought it more for the look - the original door looks out of place and cheap to me. One thing that I like about the original door are...

do you live close to an ikea? This will save you: http://www.ikeahackers.net/2014/06/spare-ribs-holder-2.html I have used it, and it can hold up to 3 racks. Get two of them and use both grates in your mini for 6 racks...expect it to take longer than unusual. That's a lot of meat in a little...

I demo'd the ivory this weekend. My concern was the staining that would happen. It actually held up pretty well for an active cook. Of course the smoke and moisture made the brown sludge form by the exit vent, but a simple towel wipe solved it all. The weber rep who can to check us out told me...

A 14 inside an 18 inside a 22. :confused:

What did you tap the wood into? The metal supports? - - - Updated - - - What did you tap the wood into? The metal supports? Another stronger?

I am demoing these at Capital Appliance (in Ottawa) on Feb. 06th. Based on the picture in your post, is this where you got yours?? If so - They are Awesome at capital. Surprised some reviews are bad...

The battery life seems ok. Only used it twice though. Does anyone know if there is a Bluetooth range extender available?

I ended up getting the et735 as a gift and was really excited about using only one device to monitor temps and do work, etc. FYI - the Bluetooth range is terrible compared to the et733. I was very disappointed with the range. Otherwise, the app, the use and appearance of the system is...

I add the meat when my wsm is -25f of my target temp. I do this to get more smoke on the product (as you introduce a new "cold" item that absorbs the heat energy - imaging a brisket), then it takes about 45 mins longer to get to temp, but te smoke absorption has started, as has the warming of...

Unless I had a business account, they wouldn't sell to me... How did you get it?

side ribs = spare ribs. Sorry for the confusion. Regional term. Why is it a "spare"? Do the pigs not need them? Up here - Side rib denotes where on the animal this portion is located. Seems to make a bit more sense. Back bacon is loin bacon, the loin being located on the back, above "back...

3-2-1 is usually for side ribs. BB's don't have as much internal fat. I think you may have over cooked them.

Meat side up. If you put them meat side down, you may "bruise" the meat with the grate - meaning you will see the indentation of the grate on the meat side. If you lay the bones on the grate, they are rigid enough to allow for the required structural integrity during the cook. My opinion...

I find a clean burn is when you get the smoke right, and them temperature settles down a bit. Might be 230, might be 255. I use and ATC for comp cooks, etc. to really zero in on the ideal cook temp, but at home, It's a simple ride...

When I can - I wet age for sure...

The ash pan holder isn't as "tight" to the kettle bottom as I would have liked, but way better than the silver original plate...

WOW! These are great ideas! I will have to explore them for sure!

I just re-purposed an old, used Performer - I took the ash catcher from the performer and put it onto my OTS that I won years ago in a bbq competition. It is now the equivalent of the OTG. This made me think - is there anything else I could be doing with this old performer, aside using it for...