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Yeah no worries there Konrad, the grill is brand new. But thanks anyway bro : ) Big Al

Right on, thanks Tom. Big Al

Hmmm yeah ok thanks Phil. Ya I just got on the phone with my mom and she said the set the grill up for a natural gas connection at the factory. I'll have him call Weber. Big Al

Hey guys I have a question for some of you experience gassers. It is regarding to my father who recently bought a Genesis Silver. He has the grill hooked up to his natural gas line and said that the flames are kinda an off color yellow?? I have not seen it myself as of yet because my parents...

Ya know Joe, if ya use your WSM enough, it should take less than a few years for making up price in fuel consumption. Best little cooker ever..... Big Al

Wow I just may try this. I have seen several teams do this in KCBS comps. on the food network, but just haven't gotten around to it yet....sounds wonderfully delicious. Big Al

Hmmm Brad well the only way that I would know of is to have the butt and picnic seperated, unless you found a way to *hang* the shoulder vertically from the lid with a hanger of some sort....with no grates of course. I dunno I haven't ever seen a whole shoulder up close and personal yet, so I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Good idea Tom. They put it in such small type and it's very well placed so it's out of site by the unsupecting shopper. </div></BLOCKQUOTE>...

LOL Exactly. As John said, cook in the 220 to 250 degree range. Won't hurt a thing. Big Al

Hey Rob, I would recommend go ahead and slice it and reheat. I am not sure how to reheat brisket being I haven't cooked one yet, but when I reheat my PP I just spay down with apple juice in a bowl and go low heat in my microwave....works GREAT. Big Al

Cool I see that Rick says he already has a performer......no worries mate. Big Al

Rick.....the Walmart in Morris?? I saw them and wasn't too impressed myself. The grill looked very shakey on the floor. If you are in the market for a charcoal grill...do yourself a favor and just get a kettle. There is TONS of things I can show you with one. Big Al

LOL no Susan you ain't hallucinating hon. I know that I have talked with people on here about making chipolte and doing some cold smoking with a hot plate in the bullet. Big Al

LMAO!! yes I saw that Anthony...That team snail slow smokers or something!! That good ole' boy using a couple of garbage cans and a grate, a wire box thing in the bottom. He said he puts his wood in the box then dumps a chimney of lit coals over it!! Pretty much JUST LIKE the Minion Method...

LMAO!!! Big Al

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Smithson: Ok, final results was AWESOME. Everyone loved the pork. I ended up pulling it at 2pm (17.5 hrs) at 180F...put in oven at 325F for 1 hr...

Hmmm did you guys also notice that when he was *pulling* that butt that it had a smokering?? Correct me if I am wrong fellas but a smokering CANNOT form from electric smokers right? Gotta use charcoal and wood. But then again I guess there is ways to fake it and maybe that's what they did. Big Al

Mmmmm chicken thighs. Big Al

LOL.......Good luck Andy!! Big Al

I basically did the same thing for Thanksgiving when I was down in Missouri for vacation, Rodney. I had a HUGE ready-to-cook ham, about 21 lbs I think it was, and a 14 lb. self basted bird. I did not brine. Ham on top, bird on bottom. Brought internal temp of ham to 150, bird to about 165...