Recent content by MikeSid

thanks for suggestion...I just tried registering with the AR on the website and it gave me a Spirit E-310 LP Blk, I tried with AH and it came back: Weber® Q 2000 Gas Grill (Liquid Propane)...lol...Im gonna have to get a live human over there at Weber.

Ok, I got the grill and it has some rust around the front bottom of the frame. The grill was never registered and most of the serial number is not legible. I have had a difficult time finding any parts list or availability for this grill. The Weber website wasnt much help and cant get any real...

great, thanks for the help! I'll post some pic later. I just bought several accessories for the kettle too but I think I'll keep it around anyway.

yes, it appears to be stainless. I wasnt sure if there was a preferred method of keeping the rust from forming other than keeping it dry. Ive never owned one with this stainless feature and those newer gassers Ive seen locally with all the stainless seem to rust out fast here along the florida...

My friend has a one of these he is selling and Im considering buying but the table has a light rust on it. Is there a way to clean this up and treat it so it doesnt come back? Other than that the grill is in great condition. He is asking $600.

Just want to thank you guys for helping me get through my Turkey Day cook! The turkeys turned out excellent and I had folks asking for left overs the next day. I ended up smoking my brother his own turkey because he liked it so much! We are definitely gonna make smoked turkey more often.

Working on getting up to temp now. I was having difficulty because of the two birds. I lit more coals and just thre them on, seems to be coming up now. I should've checked this forum yesterday but slipped my mind or else I would've been off to a better start. I don't have a shallow drip pan that...

I was originally going to smoke one and fry one but now am considering smoking both, at once. What should I expect differently from my first cook with a single 12lb bird? Are the temps gonna be a lot harder to bring up? I have a dual probe thermometer and wondering where I should place probes...

Ok, I did the practice turkey today and it turned out excellent! I am very happy with the flavors. I did inject half the bird with butter and Cavenders Greek seasoning and I think that side was the best but the other side was still very good and would be fine any day of the week but this is...

Ive been able to smoke a pork butt and a whole chicken and they both turned out excellent. We just used the leftovers and made Brunswick stew. I have a 12lb turkey i will be taking out of the brine tonight. I used the apple brine recipe on the forum. Im going to allow the turkey to air dry...

Yes, I made sure my family knew not to rely on this being tonights main course! We will have plenty of left overs too. Plan on making some chili and brunswick stew with some of it too. I think I saw a squirrel running around here somewhere...I also noticed that the lid doesn't spin freely...

Ok, so if I bring inside now and throw in the oven unwrapped at 225 I should be able to keep my bark and finish off inside. The key internal temp is still 195 right?

I tried looking at other threads but am having trouble determining if I should wrap at some point. I am sitting at 6 1/2 hours with internal temp of 164. When it comes to stalling, how long do you determine a stall and what do you do next?

[/URL][/IMG]Here is current photo

Ok, Im sitting at around 258-260 at the grate. I do have one bottom vent open now 1/4. I think its just in windy area of my yard. The wind seems to channel along the sides of my house and being so close the the beaches there always seems to be a breeze. I will check for roundness after this...