Recent content by Randy Dowden

Forgot to include in my initial response, you'll find the front to back arrangement of the burners will give you more flexibility for indirect cooking. That was the only complaint I had with my 1000 and the main reason I sold it and purchased the Jenn Air.

If it were within 100 miles of me, I'd have snapped it up. 6 burner Summit for that cheap is a steal in my opinion. Looks like its an NG unit so you might have to convert to LP if you don't have a hookup available.

Using the Brinkmann pan, you should be ok. With the stock Weber, probably not. I usually got about 6 hours with the stock pan.

I think I'd replace those grates, they look to be flaking pretty deeply so cleaning them after cooking could be more difficult, even after removal of the rust and seasoning the grates again. I rebuilt one just like it a couple of summers ago. The parts are all still readily available, the only...

I bought and have used the Chicago Steak seasoning, its a nice change of pace from the Montreal Seasoning. The one I picked up had a grinder built in to the lid so you can control how course or fine you want. I've been pretty happy with it.

Cook time sounds more like a whole pork loin rather than a butt! I've never had a butt cook that fast, pretty wild!

Sounds really good, looks like I'll be checking Sam's Club this weekend for a whole Sirloin. Carve out and set aside a couple nice steaks and smoke the rest!

Congratulations! I've drooled over the display model locally several times. They appear to be a fantastic grill. Happy grilling!