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Long story short, I found a pretty decent S-670 almost free online, got it home and the frame/cart is toast. Bottom panel is swiss cheese and the front left will not even hold a caster/insert its so bad. I was able to get it registered with Weber, and they actually replaced the burners, lid...

14+ lb bird, self-basting. Plan to do the VWBB butterball brine (low salt) tonight for start of cook around 11am tomorrow. Aiming for 300-325 degrees at 15-20 mins per lb with Apple chunks. Reading different methods regarding injecting, etc. so I bought some Timy Sachere’s Creole Butter. Would...

I'm having 25-ish employees/guests tomorrow night for an annual work party, and I am going to do beer can chicken. Last year, I did three spatchcocked with the basic BBQ chicken method, and results were great. We are having a few more guests this year and I don't have room to do four that way...

Put the gasket on my 22.5" last night. Currently In the process of putting the lid hinge on today and was wondering if anyone has also put some of the gasket adhesive behind the hinge plates and/or on the nuts to seal everything completely? I mean, I went through the expense and trouble to apply...

I'm having our staff holiday party tomorrow and am smoking three birds (halved) on my 22". Party starts at 6, but we probably won't eat until 7-7:30. I'd prefer to have the cooking done by the time everyone arrives because some have to leave early and I actually want to see them vs. being busy...