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Interesting, I didn’t know this. Are there any resources online that show where the mold marks are or what they look like?

Other than the serial number, are there any other numbers on a Weber grill that can be used to ID a matched set?

Is there any way to identify an authentic Weber fireplaces vs. the knockoff versions that are available?

Exactly this, our WSM only sees action a couple times per year, and a few times we’ve opened it up to find a pretty “furry” situation inside. I’ve tried storing it with the cooking grates removed, and immediately after finishing a cook removing the door and opening the vents to “burn off” the...

Just finished a cook, and the following day throughly cleaned my WSM using degreaser and dish soap, and had this idea. The next time I bring it out for a cook (before firing it up) would coating all the interior surfaces with a light layer of vegetable shortening help make clean up easier? If...

I recently had awesome hickory smoked wings from Bub City barbecue in Chicago. While it’s possible the reason I enjoyed them so much is because I haven’t used hickory smoke wood in my WSM before, I would like to try and recreate them. http://bub-city.com/chicago/menu/ I also haven’t smoked...

I decided to look up this post again to reference some of the great advice here. Last night I was cooking chicken breasts, so I used a full chimney of briquettes, gave them 15 minutes in the chimney (flames were just starting to appear), kept them in a tighter pile in the center of the charcoal...

I did the initial burn-off for my new E-210 today, the temperature was 19C (66F) outside, and my time/temps were as follows: 10 min 500 15 min 535 20 min 550 35 min 560 After 40 minutes I opened the lid to check things out (and air it out), turned the burners down to medium, then closed the...

Fighting My Instincts: No Burn Off? So I just finished the first cook on our new Spirit E-210, and everything I'm reading says to wait until the next time I fire it up to do my burn off? With my previous grill, after I finished cooking I would always set all the burners on high for a 5-10...

Good advice about leaving my coals in the chimney for too long, but still don't think I'm there yet. I used half a chimney full of Royal Oak briquettes tonight, 7.5 min in the chimney then dumped them out to preheat the cooking grate with the lid closed for another 7.5 min. Grill was ready to...

I'm going to try dumping it a bit sooner tonight, and I'll use my remote thermometer to see what temp I'm getting with the lid down. As a guide I've been using a 15 minute start time for lump and 20-30 for briquettes, and pre-heating with the lid closed for 10-15 minutes after that. Stay tuned...

It seems like every time I dump a chimney full of smoking hot charcoal onto the charcoal grate of my OTG, put the cooking grate in place, and close the lid, the next time I open the lid (10-15 min later) my nice hot fire is gone. I always wait until flames are coming out the top of the chimney...

Thank you all for the feedback. In the future I'll probably reserve a little rub from whatever I am smoking that day and throw it on a couple tenderloins on the lower grate. Also Brian, those smaller pictures should take you to the full size version if you click on them. Thanks!

Was making a couple racks of BRITU back ribs on Saturday and had two pork tenderloins on hand with no specific plans for them. I was concerned about smoking the tenderloins slow and low because of how lean the meat is, so I brined them overnight with the All-Purpose Brine recipe on this site...

Picked up a 13lb brisket from our local butcher, the only problem is that it's been cut in half (into one 7lb piece and one 6lb). I was originally planning to 'shoehorn' the whole thing between the handles, but now I suppose I will have to put one piece on each cooking grate (18.5"). Anyone...

Opened the lid to turn them over/end-for-end and baste them (going by the recipe instructions).

Striving for 250-275 zone for this cook. Not sure what you mean by foiling them? As in finishing them in a baking pan filled with liquid and tented with foil? Also not sure what 3-1 or 2-1-1 means?

Saw these while grocery shopping and thought they looked too good to pass up (they looked HUGE in the package). Once I got them home and opened them up it turned out only two of them were as meaty as I was hoping (picture 3, top right). Rubbed them with the Lone Star Rib Rub recipe and smoked...

Thanks for the feedback guys, the end result did taste great. I used turbinado sugar just as the rub recipe called for, but would like to try this again using Kingsford charcoal and see if the results are any different (more similar to Chris' recipe photos). Also I'm not that familiar with...

Two bone-in butts from our local butcher, one was 7.2 lbs and the other 7.8 lbs. Rubbed, refrigerated overnight, then re-rubbed before smoking them over apple, hickory, and oak for roughly 13 hours. Filled the charcoal chamber with unlit briquettes and smoke wood then added about 30 hot coals...