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Bob, according to Weber's site (https://www.weber.com/US/en/blog/behind-the-grill/whats-cookin/weber-30111.html), the first books were published in the 1970s and include: Barbecuing the Weber Covered Way (Betty Hughes, listed as a co-editor in the book, is mentioned to have developed recipes...

Wow, that's awesome! What did you think of hanging the tomahawks versus other methods you've cooked with...better? Different? Pros? Cons?

I've use several methods to cook indirect on the Smokey Joe Silver. I've used a grill extender covered with foil. I've used a tamale pot steamer insert leftover from a mini-WSM build and a pizza stone. I've used a pizza pan with a toaster oven roasting pan on top. The best spatchcock...

I believe you have a 2017 model. From the "How To Determine The Age Of Weber Grills & Smokers" page on this site (https://www.virtualweberbullet.com/determine-age-weber-grills-smokers/): 2013-Today: “CONSUMABLE” Code Things got a bit more complicated in 2013 when Weber started laser-etching a...

Chris, I would recommend taking down all three pins for the Stoker and create one pin titled "Legacy Stoker ATC Threads," with links to all Stoker-related threads or something like that. Sorry for the late reply.

Clif, looks like a fantastic cook. My wife won't eat brats without that kind of char.

Bump. You can read the whole thread from the start (https://tvwbb.com/threads/dougs-smoked-mushroom-dip.33968/) Or go to the adjusted recipe, if you are short on time, here: https://tvwbb.com/threads/dougs-smoked-mushroom-dip.33968/page-3 One of TVWBB's classic recipes. Thanks, Doug D!

Just a side note, but if going for this at BK, a vegan friend told me that in order to avoid cross-contamination during the cooking process, you need to request that BK microwave the Impossible Burger patty. My friend tolerates the outcome although it's not ideal, texture and taste-wise. I'm...

Looks great and I would eat that burger. Great option for accommodating guests.

I reached out to Phil on his Aussie forum, hoping for some re-engagement on this topic. Fingers crossed.

Here is the original TVWBB forum post by Phil Hartcher where he provided a link to a pdf document of his cookbook: https://tvwbb.com/threads/cooking-on-the-weber-q-series.54787/#post-684556 There, Phil links to another forum where he posts the link to download his cookbook, found at the bottom...

Here's my 12lb. brisket cook on my CharQ (2X00 equivalent).

George, it was Phil Hartcher, AKA Captain Cook. He even put together a Weber Q "BBQ Cook Book" back in 2009 or so. It was a pretty good recipe collection that included plenty of lamb, seafood, a kangaroo fillet, and roadside chicken credited to the TVWBB. From Captain Cook's cookbook: " You...

It's the Pulse 2000 – Elektrogrill. Google Translate of text from the German Weber site (https://www.weber.com/DE/de/grills/elektrogrills/pulse/82010079.html): Grilling has never been so easy. With maximum performance and minimal energy consumption, this impressive grill meets the most modern...

Thanks for the post. If I visited I'd feel like a kid in a candy store!

Great cook, MarkG! Thanks for the follow up. That looks as good if not better than anything I ate from a doner kebab stand when I lived in Germany a couple of years ago.

Ruin? The liquid smoke rounds out the flavor for me. To each his own, but I wouldn't want to ruin it for you. ;) EDIT: spelling error.

MartinB, nice variation on a tried and true classic. My variation comes from a friend and it calls for the original recipe plus 1/4 teaspoon ground cayenne and 1 tbsp of liquid smoke. I will try your version soon!

Kreuz Market, Louie Mueller’s, and Cooper’s?

https://tvwbb.com/threads/no-5-sauce.13616/