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Interestingly enough the gassers only come in Black and stainless in the UK.

We should fill up a container of UK weber products and sent it to the USA.

I love your ingenuity. great work.

Do you have recent pics? It looked awesome when you first restored it. Unfortunately I don't think it would be worth that much on CL since it is kinda small, and older so parts are harder to come by. It seems like half the posts about the jr from a TVWBB google search are for parts. With that...

That's a Genesis 2000. You can tell because it has 3 burners and the shelf on the right. The 1000 doesn't have the shelf, and the 3000 has a burner. I am not sure on the years but I would imagine late 90's or so. They are well built. My parents had one that has been outside for 16 years. The...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gerd H: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

BBQ as we know it is also a luxury good in the UK so the color differentiation makes more sense. I can't imagine pastely kettles selling in volume here in the US.

very nice, were these done on the Kettle?

Well said, Troy. I think the reality is that Kettle/charcoal bbq's are a budget item in the US and providing colors won't make them as competitive. It does blow my mind though that you can't get the overseas versions direct no matter how much you pay.

Shaun, you have a bouy kettle?

I cut the ash sweeper handle that the wing nut attaches to with a dremel andd the assembly will pop right out. Only took a min to get through it.

Hi Mike, that's the Weber condiment rack. It was sold not too long ago but is discontinued. Hope that helps.

Very nice Jim, nice to see you using the Yellow 18

Here I am at my recent engagement shoot in a bookstore. Photo credits to http://michaeljamesphotostudio.com/blog/

Hi Jim. They were still pretty cold from the fridge when I put them in. Most seem to think that doesn't affect rib cooking time that much though.

Hi Jim, thanks for the reply. The temp was 240-260 via ET-732. I check for doneness by checking the bone pullback then bending them. These ribs were almost done on the thin side, but seems to have a ways to go on the thicker end. Lawrence

Hi, we had 2 racks of BB's on the mini wsm yesterday and the BB's were on for close to 6 hours. They were still undercooked and stuck to the bone. There was probably an inch of space in between each rack. Is this normal?

Hi Ronald, Welcome. Do you have a pic of the kettle or can you find a similar one online?

Mike, I would be worried about chipping the porcelain. That area is notorious for rust. It may be difficult to fit a step drill in there which is preferred to a normal drill bit. You got me thinking though, you may want to consider drilling into the legs just a few mm below. The legs are...

Thanks for sharing. I've never heard the wsm being called a "fetish" before though!