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Bought a cheapie Hamilton Beach Soft Touch at an outlet mall kitchen supply store last week. Had never used one before. Could not rice a raw potato even after I quartered or "chunked" them out. Do I need to parboil a potato 1st? Recipe I'm trying to duplicate, a potato dumpling my Grandma...

We use an old freebie 12 cup programmable from Gevalia for every day - had it for years. We also have a Keurig - wife and stepdaughter love it but I'm lukewarm about it. Have started looking at replacement for Gevalia but not seriously yet. Saw a Kitchenaide 12 cup programmable stainless steel...

Use the RO. It sparks a little in the chimney and when I dump but settles down in the WSM's.

I scrape my grates and dump my ash after every cook. Clean the loose gunk off the lids as needed. Not that they're real dirty but probably will give all a good exterior bath when it gets a little warmer and I can turn my hose bib back on.

Almost three weeks and I was going through withdrawal! On the 18 1/2 WSM - 1 bone in butt, 1 sirloin tip roast, and 6 pork steaks. On te 26 3/4" OTG - 6 bone in skin on chicken breasts, 12 chicken legs, 4 boneless rib eye's. Also tried to make my Grandma's version of potato dumplings. No one...

Won't know what until I get up and go to the grocery store and butcher later today, but plan to have at least one of the WSM's and OT's going on Sunday. Been over two weeeks since I've fired up and I have a real need!

Menards has one also.

I've registered my grills and smokers with Weber and have not received any notification. Not really worried about it. Bought and use them because of their quality. Not going to worry about the $8 or $10 that I'd get. Not worth my effort to be a party. Some one's always suing some one and if...

My 22 1/2" OTS is the best grill that I've ever had or will ever have. Don't remember when I got mine but had it for a long time. It's my "go to" grill. Don't know about Amazon but you can get one at just Home Depot, Lowes, or Menards for $89. No way ... No how ... Can you beat that!

mini Bacon Explosions! Pop the whole thing in your mouth! (I got a big mouth)

Great job! Fish or shellfish, of any kind, are one of my favorite things to grill. I bought one of the Weber SS grids in November. It's great for fish, shelfish, veggies, and especially mushrooms. Leaving tomorrow morning to spend the weekend in northeast Ohio with my Dad, brother, and sister...

Great job Jim!

I have both but do not have enough experience with the 22 1/2" to notice a difference. Proportionally you will use more fuel with the 22 1/2 but you also have a much greater capacity. I also have both a 22 1/2" & 26 3/4" OT and not shy about using for a small "low & slow" cook. If I'm only...

Everyone has their own method and taste. Me - 1) Spares - especially like tips 2) No foil 3) Sauce on the side - if at all 4) With a little chew

I tried the Alpine Spring also and liked it! BTW - I've had more brews (4 or 5) in the past 6 weeks following this thread than I've probably had in the past 2 or 3 years. Nothing wrong with that - I enjoy a good brew from time to time.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">f you can find Lazzari brand, both lump and briquetts, buy it, you'll like it. </div></BLOCKQUOTE> I've always heard and read good things about Lazzari. I've only ever seen...

I like my ribs with a little "chew" on them. Don't really care for fall off the bone melt in your mouth. I do pork ribs (spares) this way also. Rarely take a brisket or butt past 180 - let it rest and slice at less than 190. Wish I could find good beef ribs on a regular basis. Most of the...

Checked my Weber thermometer a couple times in boiling water and it's always been +/- 2 or 3 degrees - that's good for me. Have (had) a couple old Maverick Redi-Chek's - broke the probe on one of them. I'll replace it with a 732. These are accurate. Also have a Maverick grate thermometer...

Heyden - If you come back via I39 - I88 - I294 thru Illinois, you come within about 2 miles of Two Brothers Brewing in Warrenville, IL - north off of the IL Rt 59 exit on I88. It'll be worth your stop.

I rarely sauce - serve it on the side - but like my ribs dry most of the time. If I make tips, I do sauce tips. To be honest, if I sauce, never thought about saucing the bottom of my ribs - just put a nice glaze across the top and let it drip over the sides.