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Yeah I had this exact same dilemma earlier this year, but the overall cooking time depends more on the thickness of each individual piece of meat, rather than the total weight of all pieces combined. I did two 7 lb pieces and it really didn't take much longer than a single 7 lb butt. Only...

I used to use a chef's knife to trim, but I recently picked up a curved thin blade boning knife that was awesome for trimming up the first full packer brisket I tried over the weekend. smaller/narrower blade was a lot easier to manage.

FWIW Home Depot around here had the 20lb twin packs for only $9.99 back at Memorial Day weekend (saw guys loading up roller carts with what looked like 20-30 bag loads!)....they were up to $12-$15 range around the 4th of July weekend....I'm hoping for Labor Day they drop back down, figuring it's...

I guess when I say "clean" vs "dirty" I'm referring to the tons of white billowing smoke I see when the cooker is first assembled after dumping the lit on top of the unlit pile. Usually I'll wait about 15-20 minutes for everything to settle down and engage a bit more, but as soon as I put the...

So I'm somewhat confused about the concept behind burning a "clean" fire, specifically using the minion method and KB briquettes. With the minion method you add lit coals on onto unlit coals, and while there's some initial dirty smoke, you eventually get a clean fire that lasts for hours. But...

I've always felt the same way about Webers covers, and I used to just buy the cheap home depot covers and replace them every year or two. But this year I heard about the Classic Accessory covers, and so far I've been very impressed. It's a heavier duty material than the Weber covers, but I...

One thing I've used it for is cooking pizzas "brick oven style" in 2-3min tops. I've seen a lot of techniques on here where people will raise their pizza stones up off the grates to get them closer to the radiant heat that is reflected off of the top of the lid, but with the IR burner on the...

Skip mentioned Saber, and I actually took a pretty close look at a couple of them before buying a Summit. Saber is made by Charbroil as a higher end line to compete with Weber's Summit line. The grills look and feel very well made, and from people I've talked to they cook great. But the one...

I've used MeatHeads "Memphis Dust" rub on pork and it seems to work pretty well. It's somewhat mild, with more of a sweet/savory profile which works with the pork and more importantly works with a lot of the people I cook for. They're not into big, bold, hot, spicy foods as much as I am, but...

Ok I think this will work.....it's not rotated but this was the 2nd attempt.....

So I finally got around to giving this a shot....albeit with canned sauce and a store bought (fresh) dough. Put the stone right on the grate, turned everything on high to pre-heat, including the rotisserie burner, then dialed the middle two burners back to low and left everything else on...

funny thing is we have a Genesis Silver (3 burner without the extra side tables) from '97 that's has that exact same hood color. I don't know if I've seen that same color anyplace else other than this one! Cool find though especially considering how clean it is too!

You get about 70 sq inches of space back by replacing the smoker box with a filler grate....it's the same overall surface as a 420. And you're right, you always have the smoker box if you want to swap it back in (although I haven't had much luck getting good smoked results with it....all the...

Hey Brad I was in a similar situation before I bought my 470. I liked the idea of more real estate on the 6 series grills, but also liked the idea of the sear burner (we do cook steaks quite often). I really do like the sear burner, not only for steaks (gets the outside perfectly browned and...

Awesome that's kinda what i was thinking....but just wanted to make sure!

OK I think I know what I'm trying for dinner tomorrow night.....makes sense with the roto burner being on....without the burner from above you have a big heat difference between the main burners below and the radiated heat from the lid above....but once that roto infrared burner is on you can...

I have a request to do pulled pork for our son's birthday party, and up until now I've only done single pork butts on the WSM. If the plan is to put two approx. 7lb hunks of meat in the smoker, how much extra time should I factor in to account for the extra mass that's gonna soak up more...

I guess I was thinking more along the "high heat" lines to do italian "brick oven" style pizza that cooks up in only a few minutes. I really like the idea behind the "kettle pizza" accessory for the weber kettles, just wondering if there's anything similar or a way to apply the same idea to a...

So on a recent "burnout" with all four burners on high I noticed the hood thermometer was fully pegged at over 700 degrees. It got me thinking...what's the best way to harness that hight heat to cook pizzas on the grill? (probably gets even hotter if the sear burner and rotisserie burner were...