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What has happened to me was that rust formed on a small spot on the inside of the bottom part of the bowl. I attribut this to not cleaning out the ashes as well as i should have or letting a little rain water get in there. It rusted through on a couple of small spots. I took the bowl to a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Sorry, gentleman, but higher pit temps will not cause ribs to be dry--overcooking does ... </div></BLOCKQUOTE> Most of us "average" cooks do...

High pit temp, cooking too long and/or taking the meat to too high an internal temp causes it to be too dry. All of those are easier to "achieve" when not having the safety net of water. That said, getting to cooking temps faster and less clean-up are good reasons to consider using another...

Glad you posted that question because I didn't realize Weber made the Summit 450 in the enamel; thought it was only SS. Enamel is my choice. All reports are that the Summit line is really great. It has the burner bars running verically which makes indirect cooking easier. 4 bars vs 3 for the...

Weber wanta'be, but not a WEBER. Paul

No, more like around 10 hours. Calculate based on the weight of the heaviest butt and then add "some", maybe 1/2 hour to an hour. They're done when they're done. I would go with 4. I imagine your guest will fight for the extras to take home. I use a Foodsaver and always have several pacs in...

I live in Fl but have a lakehome in SC. While I read about Duraflame briqs on this board, I could never find it around here, NW FL. Then, in a small town in SC at a Piggly Wiggly, there it was. I use it while I'm in SC in a Rancher and a WSM and always bring some home ! If its available in...

I believe the "P" stands for premium and it gets you SS flavorizer bars and SS cooking grates. They also had a special bronze color avaiable at one time. The premium is available to independent dealers, not big box, I think. That should include Ace. I have a 320 from a big box and it is...

I have the old sytle Performer and would recommend the current Performer over the OTG. Either, of course, is a great grill, but "looking back", as you said, you'll always wish you'de gotten the Performer. Paul

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by shervie:... I'm going out tomorrow to get the chunks or chips </div></BLOCKQUOTE> Chunks will do a better job in the WSM. Paul

Weber has some good info on regular cleaning for a gasser but, in addition, for the burner tubes i take a straightened coat hanger and run through each tube and then a soft, small brush (old tooth brush) and brush vertically along the holes in each burner tube. Paul

If you can locate a serial number, call Weber cs and they'll tell you. Paul

Maybe you'll get a response here, but even if you do, I'd call weber cs on this. Paul

I don't see those limited editions on Weber's site, but the link looks like its from a manuel ... ? Wonder where you buy them. That Performer lid would be pretty nice. Paul

I would send Weber cs an e-mail with the description and the serial number. Maybe they'll offer to buy it from you for $1,000 and you'll really have a score - and a happy wife ! Paul

It means that Weber made them in limited quanities for some specific reason. For instance, there was a Home Simpson OTG that was identified as a limited edition. It does seem a little strange that in all respects yours looks like a regular OTG except for that marking ? Paul

If for some reason you really wanted to go very high end. Dave Kose , a real pro, used to make a SS, HD rack. I think a few on this board may have gotten them - not me. Paul

Les You may find that 2 hrs in foil is too much for your spares. I would suggest 4 hrs without foil, 45 min to 1hr in foil, and finish without foil to desired doness. Toothpick slides easily between bones , meat has pulled back a 1/4 inch or so. I spray with apple juice when I have it. Paul

I think a temp probe is still helpful and certainly adds some degree of confidence to the newer and even more experienced Q'ers. True, you do have those situations where you need to resort to other method and one can become obsessed with the temp shown on the probe and take much of the fun out...

John I would take to around 195, remove from the cooker, wrap in HD foil and let them rest in an empty cooler with a towel on the bottom and top of them for a minimum of 2 hours. They can stay in the foil for 4 or 5 hours, maybe a little longer, if you need them to in order to meet your...