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I use this Lodge platter. It just barely fits. https://www.amazon.com/dp/B00NSKTM6C/?tag=tvwb-20

When I need a griddle surface for my Q I just use a cast iron skillet. The Lodge 10" skillet fits my Q1200 and if I want a bigger griddle I use this Lodge CI platter. It just barely fits. https://www.lodgemfg.com/product/rectangular-griddle?sku=LJSCP3

I didnt really need another grill but I got the old kettle for free. I cut the legs off and made it a camp cue / firepit. It travels well in the bed of my truck and makes a superior firepit with the air intake and lid to snuff out the fire at bedtime. Anyone else use a kettle for a firepit?

I flip and rotate often until I get the desired char and then I put them in a pan with water, cover with foil and cook indirect till the meat pulls clean off the bone.

Spareribs. I often cook a rack or two of spareribs in under 4 hours. I like to cook them while I brew a 5 gallon batch of beer.

This new improved kettle is available in England and Germany. I like the hinged lid. I wonder how much it will cost when it arrives in the USA? https://www.weber.com/GB/en/barbecues/charcoal-barbecues/master-touch-series/17401004.html

I got one of these a few days ago. I really like it, Thanks Mark B

I like to smoke a tri tip on my Kamado, cut it into chunks and put it in my slow cooker pot with sliced onions, beef broth and some wooster sauce. cook till tender (past 210), shred with a fork then thicken the juice with flour to make a gravy and make BBQ beef sandwiches with it.

Chicken thighs with skin is one of my favorite things to grill. I remove the bone first and marinate in italian dressing overnight and then grill them on my Weber Q1200. The skin always comes out crispy without being burned. The skin is my favorite part and tastes better than bacon. I think it's...

Anybody know who made that hinged cast iron grate on his Weber kettle? Its pretty cool.

Ive used many different grills both gas and coals but my little baby Q1200 outperforms them all for smaller cooks. Now I only fire up my kamado for spareribs, pork butts and briskets and I take my babyQ camping with me always. It's an amazing little cooker. Check out the fire escape griller on...

FYI I found these on Amazon. I just got them. They are a perfect fit and at a fraction of the cost of the Weber version. https://www.amazon.com/exec/obidos/ASIN/B06Y3T1SDV/tvwb-20

I start my brats the same way as you and turn them frequently until my digitherm reads minimum 180 in the middle. At that temp they are safe to eat and still juicy inside but if they reach 200 then they are too well done for me.

My favorite way to grill wings is I put the separate wing sections in a big ziplock bag with some mayonnaise, season them liberally with Old Bay seasoning, then I moosh them around in the bag till evenly covered with the spicy sauce and grill them on my Q1200 on the lowest setting. I turn and...

My Q1200 is the only gasser that I have experience with. I think it is the slow and even heat on the cast iron grates that make them so crispy.

My Weber Q1200 is my favorite cooker for wings. They always come out crispy and delicious. Much better than on my other grills.

Reminds me of the time I smoked some baby backs and put them in a crock pot with pineapple for a hawaiian theme party. They were ruined and I learned my lesson.

We have an almost year-round BBQ season here in Madera County CA. Spring has sprung now and I did just buy a new pit for the new season. It's a Chargriller Akorn Jr. It's kinda like an insulated smoky Joe with a cast iron grate. Here is my first cook on it. Tri Tip.

Cornmeal works some of the time but parchment paper works every time.

The cast iron results look the best. Most of my grills have cast iron grates. I've never been interested in those grill grates.