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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Hartcher: Lee After about 10-15 minutes with the lid up you can pack it up, if you use a Q100 (no side tables) you could pack it away after about 5...

For those of you that use a Q model, I'd very much like to see pics of some of your cooks including shots of during the cook and the finished product.

I recently purchased a SJP to use as a travel grill, and I'll probably keep it in my truck most of the time, but while in the store, I glanced at one of the Q grills and have read through pretty much all of the threads on them here. For stuff such as tailgating or an after work cookout, letting...

That little coupler seems like a handy device. I keep two standard size tanks on hand for my gasser. If I had one of the Q grills, I'd just make sure I topped off a smaller, more portable bottle when I took the Q unit somewhere.

Oil on burgers - use spray cooking oil like PAM? It won't impart a taste will it? I have never oiled burgers but will try. There are some canned cooking sprays with oils and such that would work, but you can also buy a spray bottle and fill it with veggie or olive oil and use it to spray your...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe Osborn: Been doing pizza on the grill for years. If your a charcoal fan, use the char baskets. This lets you pre-cook the crust with direct heat...

My gasser isn't a Weber, but on all of my grills, I scrub the grates with a wire brush while still hot after a cook. When I heat my grill for my next cook, scrub them again, and I wipe the grates with veggie oil just before I put on the product.

Nice write-ip. Would it be easier to do the 1/4 hole first and actually attach the vent and then drill through the holes so that every thing is lined up?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lee James: What is the lower vent mod? I recently purchased a SJP, but I have yet to assemble it much less use it. </div></BLOCKQUOTE> I just read the...

What is the lower vent mod? I recently purchased a SJP, but I have yet to assemble it much less use it.

Great thread. I'll have to try this set-up with my new Smokey Joe Platinum. I doubt that I'll do a long enough cook on it for a butt or a chuck roast, but doing chicken or pork tenderloin while traveling this way would be great.

I haven't done it in a WSM, but I have done it in a BGE on the rack extender and without the plate setter with good results. I used maple wood and lump charcoal.

Beef chuck roast are wonderful. You can actually pull them like pork.

Thanks. I looked at a Performer today, and it is a nice system, but I want something that I can easily throw in the back of the truck. I've bot a BGE with a custom table that allows me to have work space in my outdoor cook area (of course I won't have the BGE with me when mobile).

Thank you for answering. I am considering a Weber Kettle, and having a source of info for how to adjust the vents would be very helpful. As a follow up question, do you use the Silver or Gold kettle? That seems to be an oft asked question here, and your insight would be interesting.

Does your new book include instructions for how to adjust the vents for temp control?