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I have to agree with Justin W. Lew I have had the OTS,OTG, and finally went to the Performer. I personally like the security and sturdiness of the cart and the table. Especially with the rotisserie. The OTG and OTS just seemed top heavy to me, with those skinny legs and a good wind, I was not...

WOW! Agree with you Matt there are 3 of them there. Notice there are 3 weber starters on the ground,.....Unless they NEED 3 weber starters to get one of them going! Hope whatever they are smoking there is going to be a big crowd to feed!

Sounds good Billy. I usually put a small amount of the rub I am using on the chicken into the beer can to give it some extra flavor.

He was worried enough to ask the question.Despite the fact that the odor dissipates, I personally would not cook or consciously serve any food that smelled bad prior to cooking.Correct, there are bacteria that have no foul smell, i.e. Staphylococcus bacteria in potato salad, E.Coli in ground...

Agree with Ryan, nothing worst than food poisoning. Take them back if you can. No amount of rub/seasoning will make them better. Although some people have stated the vacuumed packed ribs can smell, still not worth it.

LOL Chris, the only thing good about that experiment with pizza WAS the beer!

You are not alone Joe. Did the same thing, burned on the bottom, under cooked on the top. I think pizza will be for me the hardest thing to master. I have the firebricks that they use in pizza ovens, thinking "I was all that!"....until I burned the pizza. Thank God I was not making them for...

Hey Phillip, they actually make mini thermometers for steaks so you can tell the temp for big grilling sessions or if you want to put them in chicken breast pieces. They sell them on amazon, at Walmart, and crate and barrel just to name a few places. Do a google search for mini steak...

Oh my gosh Jeff, when I saw him the other night next to your grill I was going to tell you to post his picture here! (you may remember I commented on how cute he was) He is adorable!!! All of you guys have beautiful little furbabies! You can tell in their pictures what great personalities they have.

Mary those look fantastic! Great first smoke.Next up pork butt? Check out Michael L's Post on smoking on the kettle. It comes out delicious.

Michael I love your innovation! Did you put water in the bottom of that cookie sheet? I used your previous post for pork butt on the kettle and it came out amazing.

Thanks Kevin for posting that link. I am going to take a picture and send it to Weber.

Happy Birthday Lew! Pork Butt looks great! You sure don't look 70 in your picture

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe: Call Weber asap, Troy do you bank your coals against the side of the bowl, over time the porcelain will start to crack. </div></BLOCKQUOTE> Is this...

Jeff, beside using Al's recipe, I place my chicken pieces in buttermilk overnight makes them very juicy. I then take them out of the buttermilk place them on a rack in a sheet pan and let them dry in the frig for about an hour. Then I put them into the batter mix, let that dry and set up in...

Thanks JB,I going to have to look that up and maybe purchase it, for old times sake.

LOL Today, Saturday rib eye steaks, Sunday kettle fried chicken, Monday ribs.

OUCH! I agree, call weber, (I know you already know that.)

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: I'll throw my vote in for a pu pu platter. I was young through those years, but I use to love when we ordered one at a chinese joint. Have...

Wow Terry that is great news! There are a lot of members who will benefit from that. They are a family business. I have no association with them either, just a good company to work with.