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I was lucky enough to find a 8 pound London broil. Never had one this big. What do you guys think? Indirect, slow, low heat? Or over coals, speed it up, higher temps? I seem to be in a quandary. Cost to much to mess it up!

Does anybody know where to get a cover for an older performer? Apparently there is a difference, as I found out, between 2005 and newer and 2005 and older. The new ones are stretched so tight you could play a song on them. Gone to 3 different weber stores and they had no clue. And as I found out...

I was told by some not so close friend that it was a violation to smoke a turkey this far away from thanksgiving. I told him that even if it was smoked for 9 hours at 250 degrees, it was not a violation. And when he got a wiff of the smoke he acted like we were life long buds. I guess a fall off...

Just wondering if any body has ever cooked a brisket on a Q before. And would there be a problem with getting the heat to go low enough. Or, could you cook it high and fast and still have it come out tender? I got a million of these questions and I am starting to get a headache thinking of them...

I was wondering if any of you guys out there have ever tried putting some insulation around the WSM during really cold temps. I thought I would try an water heater blanket. They are about the same diameter. 2 years ago I fired it up at 10 above. The cold added another hour. Much harder to keep...

I need some top notch addvice. Is it possible to BBQ 4 or 5 pork butts on a Saturday and eat them on Sunday? And have them still taste fresh and moist? I haven't done enough of this to have an opinion yet.