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Just bought a new Weber E330 in the black enamel. Was wondering if there are any tips or tricks for keeping it clean both inside and out?

The cook went well. Fired up the 22.5 and set the Guru at 255. Let it settle in and put the ribs on at 11:30. Didn't open cover until 3:30. Toothpick tested them and they were done. Sauced them and pulled them off at 4:00. May have been a hair overdone. When I was pulling them off I did the bend...

Thanks Dwain. Ill give one of them a shot.

Whats up guys. I plan on doing 2 slabs of BB ribs today on my 22.5. I want to try and do them without wrapping in foil. Anyone have any recipes or instructions on this? I plan on putting them on around noon for a 5 o'clock dine. Thanks.

i put mine on my 22 with wheels and never had a problem.

Looks like you need about 8-9 " to play it safe when the lid is open.

So I should have left it on the smoker longer? I was just afraid the flat was gonna be too dry.

i have a question about smoke. when I first put my meat on I throw 3-4 palm size chunks of wood on the charcoals and it starts smoking. Is this a waste? should I throw one piece on and then when the smoke starts to die throw another piece on? or just load it all in at once?

Yesterday I smoked my first full packer brisket (15# before trimming) on my 22.5. I tried a hot and fast technique that I read about on another site. I trimmed away a bunch of the hard fat and some of the fat cap off the flat and rubbed the brisket with a basic salt and pepper rub. I got my WSM...

On another note. My guru seems to run constantly. 4-5 second bursts then of for 1 second then 4-5 again. Is this normal?

Thanks Enrico I'll try that next time. The temp stabilized after an hour and is holding a solid 300 for the past 2 hours. I guess it's just patience and letting the temp climb slow and steady until you hit your target.

I'm running DigiQ DX2 on my 22.5. I have a full ring of Kingsford and I added 3\4 chimney of lit in the middle (can tecnique). I'm trying to keep WSM at 300. I keep all vents open and kick door open until I get to 275. As soon as I close the door the temp immediately starts dropping. I even get...

Hi Enrico, I posted this same post on another forum and the general consensus is that I left the vent closed on the bbq guru fan and that prevented it from working to its potential. Not knowing for sure if it was opened or closed I cant really answer that. Ill try it again this weekend and let...

I finally. took the plunge and bought a guru for my 22.5. This weekend I took it for test run with a pork butt and don't know if I was doing something wrong or what, but I expected better. Maybe I'm not doing something right. I figured I would post here and try and get some help. I started out...

I just installed my bbq guru and it leaves 3 of the 4 holes open when installed. They supply tape to put over holes but I have seen and read about people who use these plugs and it looks neater.

They are stamped 3/4". I even went and bought the 1/2" ones and they don't seem to fit either. Am I doing something wrong? Am I buying the wrong things? Any help will be appreciated.

I just got my bbq guru in the mail and was installing it over the weekend. Instead of using the heat tape they supplied I thought it would look nicer if I used the plugs. After reading several posts I assumed I needed 3/4" plugs so that is what I bought. Needless to say there's no way they are...

I was cooking a butt yesterday and noticed when I was pulling it off there was a lot of ash in the air. It was almost getting pushed up from the bottom. I was using a 22.5. Very similar to when you use newspaper in a charcoal starter how it blows it up in the air when hot. Is this normal? Am I...

What's the link for amazon?

Just finished mounting my unknown hinge. Awesome. Enough said. Thanks Jay. "]http:// [/URL] "][/URL] "][/URL]