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I would try to keep my temp at the dome of the lid no lower than around 250 and I would not be concerned if it got up to 300. Butts are very forgiving. Too high a temp can create a very hard bark and otherwise not permit sifficient time for good rendering of the internal fat which is a key...

I would also be very interested in comments by anyone who has used the searing burner on the Summit 670. It looks rather small so I assume to cook several steaks, they would need to be rotated over the sear burner ? Paul

Nick I guess I foiled at about 6 hours and the bark was still pretty light colored so I'm sure it wasn't very hard or firm. The butts were about 8 lbs each. At 6 hours they were at 175 and it probably would have taken another 3 plus hours to get to 195 without foil. That really is a little...

Since it says "Weber" on it, you can't be too far off At that price, I'm betting you won't be sorry. Paul

Got two 8 lb butts this weekend at 99 cents per pound and they had to be cooked this weekend. I forgot Sat. night, so had to do a quickie on Sunday. Used a 12 inch clay pot base as the heat sink and ran the pit higher than I normally do, around 300 at lid. Started at 10 a.m. At 4 p.m. they...

I had a Silver B for years and took it to a vacation home and replaced it with a 320 which had the side burner. This was my first experience with a side burner ... and, I haven't used it yet. However, I'm not sorry I got it. You may have read ... we do have hurricanes in Fl ! Paul

Its spelled L-i-p-i--t-o-r. I agree with the moderation, especially at your levels which, ime, aren't terrible. and, as "my son the doctor" said when he sat down to my a recent batch of my spares, "bad for the body, but good for the mind" Sometimes you need a little of both ! Paul

Joe Thanks for your posts over the years. They've been helpful and made us at least feel like we had a voice within Weber. Best of luck to you. Paul

I do butterflied halves that I marinate overnight in WB Italian and cook low/slow with water in the pan. They often go 4 to 5 hours and sometimes the meat temp is up around the 170s. The chicken is extremly tender and very juicy. The downside is that the skin is somewhat rubbery, but I...

If your new grill comes with the coated FBs, I suggest replacing them when they begin to rust, with SS. It's cost effective. Paul

Call Weber CS. Paul

I personally would not spend that much to put the SS rods in a Genesis 1000, which is a great grill but must have some years on it. I had a 2000 and after 12 years had a couple of rust through spots in the cooking box, rust on the frame and I just decided replacement parts weren't a good...

If you remove the fatcap from the bottom of each butt, I don't believe you would have an overflow problem, but using the 12 inch base might not be a bad idea. Paul

The Brinkman charcoal pan which is is referred to here as the "Brinkman pan" will handle 2 gals. of water, I believe. Yes, it will certainly support the water and the lip is actually more steady on the WSM tabs than the standard pan. Paul

The quality of the Brinkman pan is pretty low, ime, but so is the price, especially if you order from Bass Pro. However, it should not have a bent lip and if its worth the hassle to you, send it back. FWIW, I order 4 to 6 at a time from Bass pro to cut down shipping costs and I think they only...

Thanks for this info'n. I'm looking forward to checking it out. "weighs only 32 lbs" - no doubt endorsed by the orthopedic surgeons association ! Paul

FWIW, many of us with the gas igniter, and I have the older Performer, feel a chimney actually works better. In fact, that's what I use. Don't have to worry about turning the gas off 5 minutes later - I just use a Weber chimney and one Weber cube. Paul

I'm not sure I've ever done a boneless butt; however I've done many, many bone-ins. I think you'll be quite happy, though the difference may not be tremendous. You can "wiggle the bone" as a test for doneness - almost impossible to do this with boneless . Your finish time will have a lot to...

The Good One Smoker has recently been bought, but the smoker in the past has gotten really good comments. The way they design them for heat flow seems especially good and you can either go with a stationery or trailer model. All that said, WSM fits my needs perfectly. Paul

To most of the world, "barbequing" simply means cooking something outside and to smaller minority, it means cooking something slowly, for a longtime, outside. Whatever it is, it sho' is good ! Paul