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Welcome to the board. Sounds like things are going well. Here are a few thoughts. Spares can take some time unless you use foil at some point during the cook. You might want to do that if you're eating them tonite. I do spray my ribs with AJ and, in fact, used a blue gatorade (no AJ) last...

Sounds like something is impeding the gas flow, either through the burners, most likely, or at the valve assembly. I would start by removing the burners and giving them a good cleaning. Put a staightened coat hanger through each tube to be sure nothing is blocking it. Then take a small brass...

Brisket flat thread. I would say 1 to 1.5 hrs per lb with, maybe 30 minutes added because of two. Thus, guesstimation would be 6 to 8 hours. Real test is fork tender. With a flat that size, I would probably foil at 165 and take it to 185, but that's me. Paul

EZ Que. Paul

Both the E-310 and the 320 have PCI grates. The 320 has the side burner. Check the Weber site. Paul

If you do want the side burner, your only choice would be the E-320. I've never had a side burner. I guess the S-310 may be the most expensive, but since you get to use the extra $s, it might not be what you want. I'm such a big fan of PCI grates, I'd probably go with the E-310. What a...

... and a real mess of a waterpan to clean up . Paul

It has been a while since I had an offset, but they can be fun to use and produce good product. I would agree that you can deposit more smoke using the offset. Also, for shorter, daytime cooks, adjustments and adding fuel can be fun. I think the WSM really excels in its ability to hold low...

I use the standard method often for shorter cooks such as ribs. By St Louis cut, I guess you're referring to spares ? If so, 4.5 hours is not long enough. Mine go 7 hours if I don't foil for an hour at the 4 hour mark, which I usualy do. The short time would account for the lack of...

I have an RK but haven't yet used it for butts. Konrad Haskins, one of the pros on this site has posted on using his for butts. My memory is he splits a Weber chimney of unlit on each side and then splits a chimney of lit on the top of each side. You'll need to add some unlit every couple of...

Speaking of the Summit series, I had thought I would go with the 420, but when I look at size and cost, I wonder if that's a good idea. The Genesis series has 507 sq. inches of primary cooking area and the Summit 420 only has 31 sq. in. more, for 538 ... doesn't seem like much added space. The...

Dave Thanks for a lot of very useful and informative information on your analysis for purchasing a new gasser. Very thorough. I also will soon be facing that delima. I'm at the point in life where I can afford what I really want, but also at the point that I need to stop putting off getting...

foil ... ? Paul

I think the PCI or SS might be an individual preference thing. my preference is the PCI. There is a likelyhood over time that the coating might chip on the PCI, but I think with reasonable care- don't scrape and do use a brass brush - you'll get 4 to 6 years. SS will be the thin flat type...

I agree. An additional problem of rotating between the cooking grates is the time the lid is off and the temp spikes and flucuations that occur. I've done 4 quite a few times and have not rotated top to bottom. Be prepared for the pit to take some time to get into target range for cooking...

There is no reason to buy SS flavorizer bars rather than coated steel other than longevity. Your coated bars have far exceeded the warranty, so maybe you'll be lucky with the next set. Paul

I would ask HD to order the PCI grates. Otherwise, I suggest SS grates and flavorizer bars over the coated ones. Paul

That brisket really looks competition quality. I didn't realize how much difference having one of those stands with side tables would make on the quality of the product - maybe that's where I've been going wrong ! Paul

Bill I'm going to take the pic and the specs you posted on the table set- up to a welder and get a price. Maybe I'll post it so you'll feel good about having been able to build your own . Paul

I don't. If you were really bothered enough by the temp differential beteen the two cooking grates, you could add the ribs to the top grate a half hour later. If you really want to rotate, I would recommend adding handles to the bottom grate mod which is described on a link from the homepage...