Recent content by Brian_H

If you cut them apart they will cook faster and you will get more bark. If you tie them up they cook about the same time as with a bone in. I usually tie them up because I find them easier to handle.

Welcome! I am located on the south shore. It never happened unless you post pictures!

I have had the 3840 for about 6 months. I love it, it works great. I would prefer something smaller, but otherwise it is great. I registered on the site and immediately started getting discount offers. The 3840 came with two rolls and a marinating container.

Yes, me too. I only use this when it is really windy.

I use a hot water heater blanket. $25 from HD.

1/2 Tablespoon or so. I have done this with Vadalias and they come out very sweet (like candy) or yellow onions caramelize well.

Here is what I do: 2 Tab. Butter 2 Tab. Olive Oil 3 Large Onions thinly sliced 1 Tab. Rosemary (optional) 1/2 Teaspoon Salt Melt Butter & Oil over high heat, add onions and cook on high for 10 minutes. Add Rosemary, Sugar and Salt. Reduce to Medium and cook for 20 minutes until they are dark...

I made PP last night, re-heating in slow cooker for game time.

Same for me, I just took the knob off and turned it with pliers. I am going to call weber and get a new knob or some pliers

I put the saucer inside the water pan. It fits perfectly in my 18" WSM. So perfect that it no longer comes out! I just foil the top of it before cooks.

I use this: Grill Wizard And I just use the metal scrubbers from the grocery store as a replacement.

Do you have an old oven thermometer? My performer is new but it gets cranking to 450 if you leave the cover on with the same setup you have.

I have had great results with Adam Perry Langs recipe: http://www.adamperrylang.com/r...ushed-hot-red-peper/ Injection 3 cups apple juice 11?2 cups water 6 tablespoons firmly packed light brown sugar 3 tablespoons kosher salt 1 teaspoon Worcestershire sauce 1 teaspoon Maggi Seasoning or...

I spray them with a little diluted apple juice and foil them. I then reheat them on the grill or in the oven. Sometimes I think the ribs have better flavor and texture the next day.

Thanks, so just pile them in the middle, use the igniter and then move them? Seems like the igniter should be on the side rather then the middle.