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I ues the roti on my Genesis EP 330. It has the the N-S burner configuration and I've never had a problem with heat distribution and using the rotisisare. I never had the old style weber with the E-W burners, so I can't compare it to that, but have absolutley no complaints and use the rotisisare...

i'd season it in a 400 degree oven, and cook some steaks in it. I woudn't clean it in the dishwasher, that just ruins the seasoning of the pan. A little warm water, some soap, and I use a plastic scraper to clean between the raised grooves on my Lodge pan. Wipe it down and it's good to go and...

Just ordered my latch! This coupled with the Cajun Bandit door, will this mean I finally have a properly fitting, quality door?!?!?!?!?

I don't think the smoke would be too much. Any one who's ever gotten down to MCguires in Destin FL knows how well thier hickoiry smoked prime rib is. I've done roasts on the smoker, but I never smoked and then cut into steaks to be seared. It sounds interesing. The sear shouldn't add any more...

I'd really like to smoke more fish this year. I love salmon and would like to do some on the smoker this year. (I usually just grill it on a cedar plank). If the weather coopoerates I also do a bit of striper (stripper? Got to be careful, there's a big difference) fishing in and wonder if...

The syringe styles are perfectly fine if you're not doing a lot of injecting. Although, it can be a pain to drawn up all the marainade into the unit. We like to deep fry several turkeys around thanksgiving and over the years my wife and I have tried several different injectors. For hand held...

My wife picked me up the No Cent's version of that. I liked it a lot. I was using a nice syringe style injector. But the jug style work much better if you have a lot of marinade to inject. http://www.nocents.us/injector.html I have the model with the full ball valve and it works very...

I'd go with the EP330. Same grill; just no stainless on the outside, and save another $100. I personaly think the custom colors are nicer than the stainless, ymmv.

A friend of mine brought me a bottle of Marks Feedstore BBQ sauce. It's a mustard based sauce and it's my new favorite. Anyone else ever try it?

Perhaps some day they'll get the door and latch correct. :confused:

I passed my rusting Charbroil onto my nephew and bought an EP 330 2 years ago and haven't looked back. It's a joy to use. Stop waiting!;)

snort! LOL

Attending the game is secondary to many tailgaters, with 57 percent revealing they have attended a tailgate in the past 12 months without going into the game....because they drank too much. Fixed it. As a parrot head, I have to say the most serious tailgatingI've seen has been not at football...

Ditto. That will be a P.I.A to clean. Like J Reves I use a smaller sheet pan ( high quality aluminum left over from my bakery days). It's handy for a ton of things around the kitchen and grill. If you do any cutting during your prep the aluminum pan will be horrible on your knives...

Nope I was just thinking up a snarky reply.....:)

Dave, I would visit Southern Flordia a few times a year and except for the fresh fish, we could never find any exceptional resturants down there. At best it was always pretty good. My friend who would stay ove in St. Pete's would say the exact same thing. Up here in New England there are...

This looks a little brighter than the brick red. The brick red has a bit brown to it, I like this a better. Honey we need a new grill! Why? I like the color better. :rolleyes:

Regardless of the situation, these threee things have stood the test of time: Lord loves a workin' man. Don't trust whitey See a doctor and get rid of it. :)

As far as salt goes, it's my understanding that course ground salt and kosher salt sticks/clings to the food better, where as common table salt will bounce around and not stay on the food. The thermometer on my dome lid reads about 30 degrees cooler than the grate temp. I don't pay too much...

How about a chaffing dish with a few cans of sterno? Do they have any that have a rack on them so you could creat a little steam to keep them from drying out, ,or maybe just a bit of beef broth and onions like your crock pot idea. ?