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I've cooked this a few times & did two chucks just a couple of weeks back. I find about 210 internal temp and the beef pulls really well. I cook brisket and pork butt by feel but I've missed a couple of times on the chuck so I go for the high temp.

Too late but me either. http://tvwbb.com/showthread.php?46753-Easy-Beef-Ribs&highlight=beef+ribs

I retired my big chimney after I bought this one. It's all I need.

Jeff for what it's worth I do not have a 14.5 but I have an 18.5 and prefer to cook my ribs over water. That's about the only cook I do where I use water. I like them dry rubbed and I think the moist environment makes a difference in the cook and the finish of the rub.

Al as you probably know by now I am very partial to the 26. I had a 22 WSM and if I could only have one Weber charcoal Burner it would be the 26. The rotisserie is huge offering you the opportunity to add a second rack, turn three chickens or various roasts. I did place an 18" CI grate lower...

I do this with all kinds of frozen food more so with brisket and PP

I have the Weber Gourmet grill and some of the accessories. I love it and found a way to continue to use it with my 26. It's sturdy and versatile.

There is nothing wrong with using oven cleaner to disolve it as long as you do not leave anything in there that overcleaner has not taken off otherwise you may get some off gassing when you fire it up next time and that could be ugly.

David I'm sure you could swap the hing pin with a simple clevis pin of the same diamenter https://www.google.ca/search?q=clevis+pins&tbm=isch&tbo=u&source=univ&sa=X&ei=rkLlUvHtFsLx2QWCt4CoDw&ved=0CE8QsAQ&biw=1152&bih=586

Looking at a close up of the hinge pin, I think it could be removed Gary so that you could transport it separately, if not another pin could be made that would be removable.

210 for me has been the magic number. I usually take them to around 180 now before I put them in a D/O with some liquid...just trying to get a bit more fat to render out before we eat. I like a chuck roast now better than brisket. Much easier to cook too.

This is 100% a Char-Griller, Akorn made off shore but looks to me they have copied the very successful Performer style cart.

...and your meaning George? They have sure taken advantage of a proven design and Weber has in the past made it clear they were not interested in participating in the Kamado market. Gotta wonder how successful this could be?

Sorry everyone for the double post. I'm with you Jeff. I'm thinking it would be great for our winter weather and windy cooks. Only available through HD in the US not Canada. You're right just over $300 and insulated with a CI grate. There may be some quality issues but nothing that could...

Everyone has their own style. I cook indirect about 90% of the time. One fire one side. Brisket, to rotisserie beef and chicken. I can get about three hours out of the large chimney of Charcoal. Longer if I'm using briquettes but...my bottom damper is 1/4 open, I'm burning on a cast iron...

That looks awesome Tony.

Is that a compliment or do I need to rely and my buddies Smith & Wesson??:o:o That's one long drive.:)

Al I've modified mine considerably. Here are a couple of links for you to look at. http://tvwbb.com/showthread.php?38048-26-5-quot-Kettle&highlight=webber http://tvwbb.com/showthread.php?38610-Webber-26-75-OTG-Mods&highlight=Webber+mods I love my 26. They are very versatile and I can do...

Thanks for lookin'. Karl The pleasure was all ours Karl.